Red Curried Pork w/ Tuniasian Pea & Peanut Salad, Pickled Onions & Candied Balsamic Peaches
Red Curried Pork w/ Tuniasian Pea & Peanut Salad, Pickled Onions & Candied Balsamic Peaches
4-6
24 hours
3 hours
Lunch - Brunch - Dinner
Ingredients
- 12 ounces fresh peas
- 1 small shallot, minced
- 1 clove garlic, minced
- 2 cups plain Greek yogurt
2 tablespoons Maine-ly Drizzle Harissa Olive Oil
- ¼ teaspoon caraway seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup Spanish queen olives, sliced
- 1 cup Spanish peanuts, roasted and salted
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- ½ cup Maine-ly Drizzle Lemongrass Mint Balsamic Vinegar
- ¼ cup sugar
- 1 large red onion, thinly sliced
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- 3 ripe peaches, skins removed and sliced thick
½ cup Maine-ly Drizzle Peach Balsamic Vinear
- ½ cup sugar
- 1 teaspoon coriander seeds
- 1 jalapeno, seeded and sliced
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- Marinade Ingredients
- 3 ½ pounds pork shoulder blade, country style ribs
- ¼ up Maine-ly Drizzle Tunisian Harissa Olive Oil
- ¼ teaspoon coriander seeds
- ¼ teaspoon caraway seeds
- ¼ teaspoon cumin seeds
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon red curry paste
1 tablespoon Maine-ly Drizzle Persian Lime Olive Oil
- 1 jalapeno, seeded and sliced
- 1 medium onion, diced
- 1 Hungarian hot pepper, seeded and sliced
- ½ cup beef stock
- ½ cup orange juice
- 1 tablespoon red curry paste
- 1 teaspoon tomato paste
- Fresh cilantro, chopped
- 1 package pit bread
Directions
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Cook peas in boiling, salted water for 12 to 14 minutes or until just tender. Remove to ice bath, drain and chill. Combine shallot, garlic, yogurt, mint, parsley and Maine-ly Drizzle Harissa Olive Oil in large bowl.
Grind seeds in a mortar and pestle and add to yogurt mixture. Add chilled peas, olives and peanuts and stir to combine.
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Combine vinegar and sugar in sauce pan and bring to boil. Place onions in large bowl. Once vinegar is boiling and sugar has completely dissolved, pour over the onions and stir well. Place in sealed container into refrigerator overnight.
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Place peaches in bowl. Bring vinegar and sugar to boil in sauce pan. Reduce heat to low and cook Maine-ly Drizzle Peach Balsamic Vinegar until syrup consistency is achieved.
Pour hot syrup over peaches and stir to combine. Let peaches stand until they come to room temperature, stirring often. Place in sealed container and refrigerate overnight.
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Dry pork thoroughly and set on sheet pan. Grind seeds in mortar and pestle and combine with crushed hot pepper flakes and curry paste. Rub Fustini’s Tunisian Harissa Olive Oil into pork ribs and then spread the red curry paste on, making sure to rub all portions of the ribs.
Marinate pork overnight.
Heat Maine-ly Drizzle Persian Lime Olive Oil in large pan over high heat until just before smoking, and brown the ribs in batches. Remove browned ribs from the pan, reduce the heat, and add the jalapeno, onion, and Hungarian pepper and sauté until softened.
Add the beef stock and orange juice and scrape the bottom of the pan to loosen any brown bits. Add the red curry paste and bring the mixture to a boil. Reduce heat to low, place ribs back into pan, cover and cook for one hour, stirring once or twice.
After one hour, tent pan and continue cooking until pork is tender, about one more hour. Remove pork from pan, and reduce sauce by half. Add tomato paste and stir well to combine. Cut pork into cubes, remove any fat and bone, and return to pan. Cook together for another half hour.
lace pork on plate, surround with a dollop of Tunisian Pea and Peanut Salad, Pickled Onions and Candied Balsamic Peaches. Garnish with fresh cilantro and serve with warmed pita bread.