Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Slivered or whole almonds; toasted |
| \N \N | (save 1/4 cup for garnish) |
| 3 \N | Serrano chiles |
| \N \N | Juice of one lime |
| 6 \N | Garlic cloves |
| 1 tablespoon | Minced ginger |
| 2 cups | Picked Thai basil leaves |
| 1 cup | Picked mint leaves |
| ¾ cup | Peanut oil |
| 3 pounds | Pork loin - (to 4 lbs); cut into at least |
| \N \N | Four 2\" pieces; and pounded flat |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| ¼ cup | Sliced green scallions; for garnish |
| \N \N | Canola oil; for cooking |
| \N \N | === 5 SPICE ROOT VEGETABLE RAGOUT === |
| 1 tablespoon | Butter |
| 1 cup | Diced red onions |
| 1 tablespoon | Five spice powder |
| 1 cup | Diced carrots |
| 1 cup | Diced celery |
| 1 cup | Diced celery root |
| 1 cup | Diced parsnip |
| 2 cups | Chicken stock |
| 1 tablespoon | Cornstarch slurry -; (1/2 tbspn cornstarch |
| \N \N | Mixed with cold water) |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | === PASTRY CUPS === |
| 2 cups | All-purpose flour |
| 4 ounces | Butter - (1 stick); cut into small piece |
| \N \N | And frozen; (JB trick) |
| 1 teaspoon | Salt |
| 1 pinch | Five spice powder |
| 2 \N | Eggs; lightly beaten with |
| 1 tablespoon | Ice water |
In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string.
In a hot saute pan coated with oil, sear the pork roulades on all sides.
Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing.
Add a little oil to thin out the remaining pesto.
For the 5 Spice Root Vegetable Ragout: In a 2-quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
For the Pastry Cups (can substitute frozen puff pastry): In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour.
Roll out dough to ¼-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside-down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.
For Plating: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B05) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 696 Calories (kcal); 46g Total Fat; (60% calories from fat); 11g Protein; 58g Carbohydrate; 101mg Cholesterol; 1704mg Sodium Food Exchanges: 3 Grain(Starch); ½ Lean Meat; 2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.