Recipes

Supreme Marinated And Roasted Pork

Serve this supreme supper and the result will be nothing but smiles all around! These excellent ribs are served with sauteed-baked mustard greens, baby turnips, and pomegranate sauce. For better result marinate in the refrigerator for 3 hours.
Print Recipe
Cuisine Continental
Servings 4 servings
Calories 5066.63 kcal

Ingredients
  

  • 1/4 cup(s) peanut oil or vegetable oil
  • 4 small dried red chilies
  • 2 cup(s) pomegranate juice
  • 1/2 cup(s) rice wine vinegar
  • 1/2 cup(s) chopped garlic
  • 1/2 cup(s) thinly sliced fresh ginger root
  • 1/2 cup(s) packed brown sugar
  • 4 tablespoon(s) mushroom soy sauce
  • 6 ounce(s) tamarind paste
  • 1 cup(s) (bunch) green onions, chopped
  • 1 tablespoon(s) freshly ground black pepper
  • 1/8 tablespoon(s) ground coriander
  • 1 (8-rib) pork rack
  • 1 dash(es) salt
  • 1 dash(es) Freshly ground black pepper
  • 1/4 cup(s) extra virgin olive oil
  • 8 ounce(s) butter, unsalted
  • 2 ounce(s) thickly sliced smoked bacon, cut into large squares
  • 20 ( 10 each ) whole unpeeled heads garlic, cut in half horizontally
  • 4 cup(s) mustard greens, washed and trimmed, leaves cut into 3-inch squares
  • 1 1/2 cup(s) good quality canned chicken broth
  • 2 cup(s) baby turnips, trimmed, peeled, and cut into quarters
  • 3 teaspoon(s) granulated sugar

Instructions
 

  • For the marinade: In a saute pan, heat the oil over moderate heat.
  • Add the chilies and saute for 15 seconds.
  • Transfer to a deep casserole.
  • Stir in the remaining marinade ingredients.
  • Submerge the pork in the marinade.
  • Cover with plastic wrap and marinate in the refrigerator, turning the pork once, for 3 hours.
  • Remove the pork from the marinade and pat dry with paper towels.
  • Divide the marinade into 2 portions.
  • Preheat the oven to 350 degrees.
  • Season the pork with salt and pepper.
  • Heat all but 1 tbsp of the oil in a large saute pan over high heat.
  • Add the pork and sear until golden all over, about 10 minutes.
  • Transfer to a roasting pan and roast, basting every 5 minutes with half of the marinade, until a meat thermometer inserted into the thickest part registers 150-160 degrees, about 20 minutes.
  • Remove from the oven, cover with foil, and let rest for 10 minutes.
  • While the pork is roasting, prepare the vegetables.
  • In a clean saute pan, heat the remaining oil over medium-high heat.
  • Add the bacon and garlic and saute until golden, about 3 minutes.
  • Add 4 tbsp of butter and, when melted, add the greens and season with salt and pepper.
  • Add half of the broth and stir and scrape to deglaze.
  • Reduce the heat, cover, and cook for 20 minutes, stirring occasionally.
  • Set aside and keep warm.
  • In another saute pan, melt 4 tbsp butter over medium-high heat.
  • Add the turnips and saute until golden brown, 7 to 10 minutes.
  • Add the remaining broth and granulated sugar; cover and cook until tender-crisp, about 7 minutes and then season to taste, cover, and keep warm.
  • While the pork and vegetables are cooking, prepare the sauce.
  • In a saucepan, bring the remaining marinade to a boil and then simmer briskly until thickened, about 10 minutes.
  • Strain into a clean saucepan and, over "low" heat, whisk in the remaining butter and then season to taste, cover, and keep warm.
  • To serve, mound the greens in the centers of 4 plates, discarding the garlic.
  • Cut the pork into chops, leaning them against the greens.
  • Scatter the turnips and ladle the sauce over the meat.
  • Ready in 1 hour.

Nutrition

Calories: 5066.63kcalCarbohydrates: 417.98gProtein: 108.05gFat: 391.39gSaturated Fat: 174.57gCholesterol: 742.5mgSodium: 6848.58mgFiber: 34.27gSugar: 264.55g
Keyword Pork, Vegetables
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