Red Curried Pork w/ Tunisian Pea & Peanut Salad, Pickled Onions & Candied Balsamic Peaches

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Ingredients

1 tablespoon Fustini’s Persian Lime olive oil
1 jalapeno, seeded and sliced
1 medium onion, diced
1 Hungarian hot pepper, seeded and sliced
½ cup beef stock
½ cup orange juice
1 tablespoon red curry paste
1 teaspoon tomato paste
Fresh cilantro, chopped
1 package pit bread

Pea and Peanut Salad

12 ounces of fresh peas
1 small shallot, minced
1 garlic clove, minced
2 cups plain Greek yogurt
2 tablespoons Fustini's Aji Verde Crush olive oil
¼ teaspoon caraway seeds
¼ teaspoon coriander seeds
¼ teaspoon cumin seeds
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
½ cup Spanish queen olives, sliced
1 cup Spanish peanuts, roasted and salted

Pickled Onions

½ cup Fustini’s Sicilian Lemon balsamic
¼ cup sugar
1 large red onion, thinly sliced

Candied Balsamic Peaches

3 ripe peaches, skins removed and sliced thick
½ cup Fustini’s Peach balsamic
½ cup sugar
1 teaspoon coriander seeds
1 jalapeno, seeded and sliced

Marinade

3 ½ pounds pork shoulder blade, country-style ribs
¼ cup Fustini's Aji Verde Crush olive oil
¼ teaspoon coriander seeds
¼ teaspoon caraway seeds
¼ teaspoon cumin seeds
½ teaspoon crushed red pepper flakes
1 tablespoon red curry paste

Directions

Step 1. Salad

Cook peas in boiling, salted water for 12 to 14 minutes or until just tender. Remove to an ice bath, drain and chill. Combine shallot, garlic, yogurt, mint, parsley and olive oil in a large bowl. Grind seeds in a mortar and pestle and add to the yogurt mixture. Add chilled peas, olives and peanuts and stir to combine.

Step 2. Pickled Onions

Combine vinegar and sugar in sauce pan and bring to boil. Place onions in large bowl. Once vinegar is boiling and sugar has completely dissolved, pour over the onions and stir well. Place in sealed container into refrigerator overnight.

Step 3. Candied Balsamic Peaches

Place peaches in a bowl. Bring vinegar and sugar to boil in a saucepan. Reduce heat to low and cook Peach balsamic until a syrup consistency is achieved. Pour hot syrup over peaches and stir to combine. Let peaches stand until they come to room temperature, stirring often. Place in a sealed container and refrigerate overnight.

Step 4. Marinade

Dry pork thoroughly and set on a sheet pan. Grind seeds in mortar and pestle and combine with crushed hot pepper flakes and curry paste. Rub olive oil into pork ribs and then spread the red curry paste on, making sure to rub all portions of the ribs. Marinate pork overnight.

Step 5.

Heat Persian Lime olive oil in large pan over high heat until just before smoking, and brown pork in batches. Remove from the pan, reduce the heat, and add the jalapeno, onion, and Hungarian pepper and sauté until softened. Add the beef stock and orange juice and scrape the bottom of the pan to loosen any brown bits. Add the red curry paste and bring the mixture to a boil. Reduce heat to low, place pork back into pan, cover and cook for one hour, stirring once or twice. After one hour, tent pan and continue cooking until pork is tender, about one more hour. Remove pork from the pan, and reduce the sauce by half. Add tomato paste and stir well to combine. Cut pork into cubes, remove any fat and bone and return to the pan. Cook together for another half hour.

Place pork on a plate, surround with a dollop of Tunisian Pea and Peanut Salad, Pickled Onions and Candied Balsamic Peaches. Garnish with fresh cilantro and serve with warmed pita bread.

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