Directions
For the Pork:
Ingredients
6-8 boneless pork chops (about 3 lbs), trimmed of fat
Kosher or sea salt
Grated zest of 1 lemon
3 cloves garlic, chopped
2 teaspoons fennel seeds, plus more for sprinkling
16 fresh sage leaves, chopped
2 teaspoons chopped fresh rosemary
Freshly ground pepper
Extra-virgin olive oil, for drizzling
For the Onions
3/4 cup white vinegar
3 tablespoons sugar
Kosher or sea salt
1 bay leaf
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1 large red onion, thinly sliced into rings
Prepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork. (The pork can be prepared up to 3 days in advance; refrigerate until roasting.)
Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees, about 15 minutes. Let rest 15 minutes before slicing.
While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.)
3/4 cup white vinegar
3 tablespoons sugar
Kosher or sea salt
1 bay leaf
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
1 large red onion, thinly sliced into rings
Prepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork. (The pork can be prepared up to 3 days in advance; refrigerate until roasting.)
Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees, about 15 minutes. Let rest 15 minutes before slicing.
While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.)
No comments:
Post a Comment