PORK SCALOPPINE WITH APPLESAUCE CHUTNEY
1 tablespoon horseradish mustard or brown mustard
1/4 cup worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon coarse salt
1 lb pork tenderloin (sliced, butterflied and pounded thin)
1/2 cup all-purpose flour (for dredging)
1/4 cup *clarified butter (for pan frying)
* to clarify butter: heat butter in a saucepan, when the butter is hot, is foaming up and its milk solids has risen on the surface, skim and discard the milk solids until the melted butter is clear.
- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.
- After pork has marinated, dredge each piece with flour and shake off excess (flour).
- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.
- Serve with Applesauce Chutney and Mashed Sweet Potatoes.
- Mashed Sweet Potatoes: Make it the same way as ordinary mashed potatoes, adding cream or milk and butter, but just add a pinch or two of ground cinnamon to echo the “sweetness” of the sweet potatoes.
2 tablespoons canola oil
2 tablespoons ginger, chopped fine
1 medium red onion, chopped fine
1/2-1 teaspoon red chili flakes (according to your spice preference)
1/3 cup apple cider vinegar
1 cup applesauce (homemade or store bought)
pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.
*Garam Masala - an Indian mixture of spices (black and white peppercorns, cloves, bay leaves, cumin, cloves, star anise, green, black and brown cardamom pods, mace blades, coriander seeds, nutmeg and cinnamon).
salt and pepper according to taste
- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.
- Add the applesauce and apple cider vinegar.
Note: If your applesauce is not that sweet, you can add a teaspoon or two of brown sugar, just so to achieve a good balance of sweet, sour, spicy and savory to the chutney.
- Season with salt and pepper, and garam masala (optional).
- Simmer for 5 minutes.
- Serve with the Pork Scaloppine.
Makes 1 1/2 cup of applesauce chutney.
MAPLE AND HICKORY PORK RIBS
I used unsweetened pineapple juice which tenderizes the meat and also impart a bit of a sweet-tangy lusciousness to the pork. The marinade is more of a ham braising liquid with my addition of whole cinnamon sticks, cloves, star anise, garlic and whole peppercorns. The added sweetness and smokiness is from the maple syrup, and to finally round off the flavors I put a few globs of white wine vinegar.
I found that braising the ribs in its own marinade over the stove, on a moderate fire until the meat gets tender and the marinade thickens into a glorious glaze is more time saving than waiting for the whole bunch to braise and get sticky in the oven.
The addition of Hickory barbecue sauce adds stickiness and the flavor of a backyard barbecue to this dish. :)
1 kg. pork ribs
2 cups unsweetened pineapple juice
4 tablespoons maple syrup
3 tablespoons dark soy sauce
2 tablespoons white wine vinegar
2 cinnamon sticks
2 star anise
4 whole cloves
5 cloves of garlic, roughly chopped
1 teaspoon whole peppercorns or 1/2 teaspoon cracked black pepper
2 teaspoons coarse salt (not table salt)
Marinate: Put ribs in a ziploc bag and dump all the marinade ingredients over the ribs and marinate overnight… but for best results, marinate for two days inside the chiller.
1/2 cup hickory barbecue sauce (your favorite brand)
2 tablespoons canola oil
After marinating the ribs overnight or after two days, dump everything onto a saucepan and braise the ribs over moderate heat. When ribs become fork tender and the marinade thickens to a glaze-like consistency, remove the ribs out of the pan, set aside. Strain the thickened marinade into a bowl and set aside. Heat a saute’ pan and add the 2 tbsp. of canola oil, 1/2 cup of hickory barbecue sauce and the strained marinade glaze. Dump the ribs onto the pan and toss occasionally until the barbecue sauce adheres to the ribs and become sticky. Remove from heat and serve.
Makes 5-6 servings