Chef Dolce Debbies Orangemarsala Pork Roast Food

SUNDAY PORK ROAST

Steps:

• Preheat oven to 450 degrees.
• Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
• Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
• Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
• Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

PORK AGRODOLCE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
• Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
• Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
• Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

PAN ROASTED FRENCHED PORK RIB CHOP WITH FIVE-SPICE, CARAMELIZED ONION CHUTNEY AND ORANGE DUSTED MERLOT DEMI

Steps:

• Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned. In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar. Stir it into the onions and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Stir and cook for 3 to 5 minutes more or until it is reduced and thick. Season with salt and pepper and keep warm.
• Preheat the oven to 425 degrees F.
• Dust chops with the five-spice powder and salt and pepper, to taste. Heat the oil in an oven proof skillet over medium-high heat. Fry the chops for 2 minutes on each side. Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes. Remove the chops to a plate, cover, and keep warm. Stir the flour into the drippings in the pan. Pour in the Merlot and add the orange zest and beef stock. Put the pan onto medium-high heat and cook until slightly thickened. Taste and adjust seasoning with salt and pepper.
• To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce. Serve with roasted root vegetables and garnish with fresh rosemary.

CHEF DOLCE DEBBIE'S ORANGE/MARSALA PORK ROAST

Steps:

• Marinate the roast in orange juice and 4-5 large garlic cloves for a minimum of 2 hours and up to overnight. Depending on the size of the roast, marinate in a sufficient amount of orange juice - enough to cover. Put all purpose flour on a large dinner plate/ baking sheet. Dredge roast in the flour. Pour olive oil in a deep skillet, enough to cover the bottom of the skillet. Heat oil on medium-high heat until hot, the bottom of a wooden spoon should create tiny bubbles when placed in the oil. Sear the pork roast in the oil on all sides, turning after 3-4 minutes. This should create a chestnut brown color on all sides. Remove roast from the pan, place on a plate and sprinkle with salt and pepper. Deglaze the skillet with the Marsala wine, scraping the bottom and sides with a wooden spoon. After one minute, enough time to burn off the alcohol of the wine, add orange juice to pan. Place the roast back in the pan at Medium-Low heat. Cover the roast, leaving the lid slightly askew. If the liquid becomes too dense, add water. Cook for 25-30 minutes, turn once after 15 minutes. Once the pork is done, place on a warm platter and let it rest for about 5 minutes. Spoon some of the liquid over the roast, sprinkle with orange zest and parsley and serve immediately. www.dolcedebbie.com