RACK OF PORK FROM LIA

Marinade:

  • 1/3 Cup of Extra virgin olive oil;
  • 3 Tablespoons of peeled chopped fresh ginger;
  • 2 Large cloves of garlic, chopped;
  • 3 Tablespoons of chopped fresh basil;
  • 1 Tablespoon of Kosher salt;
  • ½ Teaspoon of black pepper; and
  • 1 pork loin (Rack of) 5 pounds total w/ 1 chop per person.

Spread marinade all over pork & let it sit overnight or at least several hours.

 Place fat side up in oven at 425 degrees for about an hour, roast to 138 degrees. Remove from oven, cover with foil and let sit for 20 minutes.

 Caramelize sugar

Sauce:

  •  ½ Cup of sugar – Heat in a saucepan until just light brown (about 5 minutes) & add:
  • 6 Star anise pods, roughly crushed & a pinch of red pepper flakes & stir for 30 seconds. Remove from heat and cool for 2 minutes & add:
  • 1 Cup of chicken stock and ½ cup of sherry vinegar. Return to heat and cook until sugar is dissolved.

Set a roasting pan on stovetop over medium heat & add caramelized sugar and deglaze pan. Keep sauce on simmer.

Add: 2 tablespoons of candied ginger, finely chopped & 2 teaspoons of sesame oil ; salt & paper to taste.

 Pass Sauce

 

 

 

 

 

 

 

RISOTTO FROM LIA ARNOLD

  • ½ cup butter

  • 1 small onion

  • 1/3 pound field mushrooms

  • 1 cup dry white wine

  • 3 cups Arborio rice

  • 7 cups meat/chicken stock

  • ¼ cup parmegiano

Melt  half the butter in heavy pan and sauté onion until transparent not brown.  Slice mushrooms and add to pan.  Pour in wine and cook until almost evaporated.  Add rice and continue cooking until rice begins to change color.
Add ½ cup of stock.  Cook until absorbed.  Add another ½ cup and continue
like this until all stock is gone – about 20 minutes.  Add rest of butter and cheese, stir, cover and leave risotto to settle for about 2-3 minutes before serving.