Citrus Glazed Pork With Farro Food

CITRUS ARCTIC CHAR WITH FARRO

Steps:

• Preheat the oven to 400˚. Cook the farro as the label directs; set aside. Meanwhile, working with 1 orange at a time, cut off the peel and white pith with a paring knife. Working over a bowl, cut in between the membranes, letting the citrus and juices fall into the bowl.
• Lightly coat a 9-by-13-inch baking dish with olive oil. Add the fennel slices, leaving 4 empty spots for the fish fillets. Add the fish curved-side up to the pan; season with salt and pepper and sprinkle with the thyme.
• Heat the olive oil and garlic in a small nonstick skillet over medium heat. Cook, stirring, until the garlic sizzles and begins to brown, 2 to 3 minutes. Carefully pour the garlic and oil into the bowl with the citrus and stir well to combine; season with salt and pepper.
• Spoon the citrus oil over the fish and fennel. Bake until the fish flakes when poked with a knife at the thickest part, 10 to 14 minutes. Divide the farro among plates and top with the fish, fennel and citrus mixture. Top with fennel fronds.

CITRUS PORK QUESADILLA

Steps:

• For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes.
• Blend the chipotles in adobo and 1 ounce water in blender, then set aside.
• Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky.
• Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together.
• For the citrus pork marinade: Blend the oil, garlic, oregano, thyme, lime juice, orange juice, vinegar, cumin, chiles and onion with a blender until smooth.
• For the citrus pork: Sprinkle pork with salt and pepper in a bowl or bag. Add 1 pint marinade (save remainder for another use) and stir together, then refrigerate overnight.
• Transfer to a 22-quart pressure cooker and cover with enough water that all the pork is covered. Massage the meat to allow water everywhere. Cook at high pressure for 20 minutes.
• Release the pressure and divide into 3 portions.
• For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth.
• For the guajillo glaze: Remove stems of chiles, then put the chiles in a pot with the rice wine vinegar and bring to a boil on high heat. Cook for 5 minutes, then add brown sugar and cook until the sugar is dissolved. Turn off the heat and blend with an immersion blender, then again in a blender, until smooth. Strain through a chinois.
• For the pickled red onions: Slice onions 1/4-inch thick.
• Place red wine vinegar, salt and sugar in a saucepot and simmer until the salt and sugar are dissolved. Take off the heat, then add the red onions. Immediately add ice, then mix thoroughly and place in the fridge to cool down.
• For the citrus pork quesadilla: Put some cheese and 3 ounces citrus pork on a tortilla. Pan-fry in a greased skillet until cheese is melted, 3 minutes per side.
• Add 1 ounce chipotle sauce and 1 ounce pickled red onion. Drizzle 1 tablespoon guajillo glaze and 1 tablespoon crema over the top. Fold, cut in half, and ENJOY! Repeat with the remaining ingredients.

CITRUS-BRAISED PORK

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

CITRUS GLAZED PORK LOIN

Steps:

• Preheat oven to 350 degrees.
• For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
• For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

SLOW-ROASTED PORK WITH CITRUS AND GARLIC

Steps:

• Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
• Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
• Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
• Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.

PASTA WITH FARRO

Steps:

• Try this twist on kasha varnishkes, a classic Jewish dish made with buckwheat and bow ties: Toast 1 cup farro in a saucepan over medium-high heat with olive oil. Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer until the water is absorbed, 20 to 25 minutes. Meanwhile, cook 1 pound orecchiette as directed; drain. Brown 3 tablespoons butter; toss with the pasta and farro (or toss with walnut oil). Season with salt.

CITRUS GLAZED PORK BELLY

Steps:

• Adjust oven setting to broil.
• Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
• Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
• Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
• Reduce the oven temperature to 300°F.
• Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
• Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
• While the pork is braising, prepare the glaze.
• Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
• Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
• Remove the pan from the oven and let the pork cool slightly in the braising liquid.
• Adjust oven setting to broil.
• Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
• Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
• Drizzle pork belly generously with any remaining glaze and serve immediately.