Sour Orange Pork With Sweet Potato-Hash, Fried Eggs And Sofrito Hollandaise
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Canola Oil1 cup
Oregano (chopped fresh)12 cloves
Garlic Paste (garlic, made into a paste)4 cups
Chicken Stock4 cups
Orange Juice (sour)1 tbsp
Honey1.5 sticks
Butter (melted until foamy)1 small
Onion (spanish, finely diced)2 cloves
Garlic (finely chopped)1 tbsp
Sherry Vinegar (aged)3 large
Egg Yolk (lightly beaten)Directions:
1
Whisk together 1/2 cup canola oil, oregano and garlic in a large roasting pan
2
Add the pork and turn to coat
3
Cover and let marinate in the refrigerator for at least 8 hours and up to 24 hours
4
Remove the pork from the refrigerator 30 minutes before roasting
5
Preheat the oven to 350 degrees F
6
Sprinkle the pork all over with salt and pepper
7
Heat the roasting pan with the pork and marinade over medium-high heat
8
Sear the pork on all sides until dark brown
9
Add the chicken stock and cover
10
Place in the oven and let braise until a thermometer inserted into the center reaches about 195 degrees F, 3 1/2 hours
11
Let the pork rest in the braising liquid for 15 minutes
12
While the pork is cooking, put the sour orange juice and honey in a large saucepan over high heat
13
Bring to a boil and reduce to 2 cups (it will be a syrup consistency)
14
Let cool to room temperature
15
Shred the pork using 2 forks or your hands
16
In a medium saucepan, toss the shredded pork with the orange honey glaze and reheat over medium heat
17
Serve the pork on top of some Sweet Potato Hash, topped with the eggs and Sofrito Hollandaise
18
Garnish with cilantro leaves
19
Cover the potatoes with cold water in a medium saucepan and bring to a boil over high heat
20
Reduce the heat and simmer until tender, about 10 minutes
21
Drain the potatoes and dice
22
Heat about 1 tablespoon canola oil in a medium skillet over medium-high heat
23
Add the country ham and cook, turning once, until golden brown on both sides
24
Remove to a cutting board and coarsely chop
25
Toss the potatoes and ham with the cilantro, chipotles, honey and scallions, and mix gently until combined
26
Season with salt and pepper
27
Using a potato masher, gently work the mixture together-it should still be fairly chunky
28
Heat the butter in a large cast-iron skillet over medium heat
29
Add the potato mixture and press into the skillet with spatula
30
Cook, scraping and turning as the bottom browns, until it is hot and filled with crispy bits
31
Divide among 4 to 6 dinner plates
32
Heat the oil in a small saute pan over high heat
33
Add the onions and poblano and cook until soft, about 4 minutes
34
Add the garlic and cook for 30 seconds
35
Season with salt and pepper
36
Remove the sofrito from the heat and let cool slightly
37
Place the vinegar and egg yolks in a medium stainless steel bowl set over a pot of simmering water
38
Whisk the yolks until pale yellow and fluffy
39
Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened
40
Stir in the sofrito and sour orange juice
41
Season with salt and pepper
42
Keep warm until ready to use