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Ingredientes
- 1 x Rack pork, about 4 pounds
- 1/4 c. Extra virgin olive oil
- 1/2 c. Diced onion
- 1/2 c. Diced carrot
- 1/2 c. Diced celery
- 1/2 c. Diced mushrooms
- 1/4 c. Diced garlic
- 1/2 c. Minced ginger
- 2 c. Soy sauce
- 2 c. Water
- 1/2 c. Red wine vinegar
- 2 c. Brown sugar
- 1/2 c. Minced shallots
- 1/4 c. Minced garlic
- 1 Tbsp. Extra virgin olive oil
- 2 c. Veal stock
- 3 c. Cream
- 1/2 tsp Cayenne
- 1/2 c. Horseradish Salt to taste
- 1 1/2 c. Sliced parsnips
- 1 Tbsp. Butter
- 2 Tbsp. Water
- 1 Tbsp. Sugar Salt to taste
Direcciones
- Heat oil till smoking. Add in all vegetables, ginger and cook till brown.
- Add in liquids and sugar and bring to boil and remove from stove, cold.
- Marinate pork overnight in the refrigerator Remove from marinade and either grill or possibly roast in a 500 degree oven till medium or possibly to taste.
- Horseradish Cream:Sweat shallots and garlic in extra virgin olive oil. Add in stock and reduce till almost dry.
- Add in cream, cayenne and horseradish, season with salt.
- Glazed Parsnips:Cook parsnips with water, butter, and sugar. Season to taste. Parsnips are ready when completely cooked and shiny, no liquid left in pan.
- Cut 2 tomatoes in half, place on grill, or possibly broil, till desired doneness.
- Yield: 4 servings
