Braised Bacon Pomegranate And Pine Nut Relish Food

SPICED KUROBUTA PORK CHOPS

Steps:

• Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
• Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
• Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
• *Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
• **Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com).

PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS

Steps:

• Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
• Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
• When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
• Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
• As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
• For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.

BRAISED CABBAGE AND BACON

Steps:

• In a deep skillet, cook bacon until done.
• Remove bacon from skillet, add the onions.
• Cook onions until translucent.
• Add cabbage and other ingredients, cover.
• Cook until tender.
• Crumble bacon back into pot and stir.
• Serve hot.

SWEET AND SAVORY PINE NUT RELISH

Steps:

• Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
• Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

BRAISED CABBAGE WITH BACON

Steps:

• Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH

Steps:

• Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve.
• Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.