Local, pastured pork cutlets are marinated with sesame oil, ginger, garlic, green onions, fresh oranges and coriander before being quickly fried in chili oil and served over braised greens..
Recipe serves 2
For the Chili Oil
8-10 small dried red chilies
1/3 cup unroasted organic peanut oil
1 1/2 tablespoons unrefined organic sesame oil
1 clove garlic, peeled
Remove stems and seeds from chilies, then toast in a dry, hot skillet until fragrant, about 30 seconds per side. Transfer to the bowl of a food processor and pulse into flakes. Pour into a bowl and set aside.
Heat peanut oil and garlic in a heavy skillet over medium heat just until the 1st wisp of smoke appears. Remove pan from heat and allow to cool to about 230 degrees. Pour over pepper flakes and allow to cool 15 minutes. Stir in sesame oil, cover and allow to stand 2 hours before straining into a clean jar and transferring to the refrigerator for up to a month.
For the Marinade
1 fresh orange, peeled, sectioned, seeded and chopped
1 1/2 teaspoons coriander seeds
1/4 cup sesame oil
1 tablespoon tamari
1/3 cup fresh orange juice
1 teaspoon freshly-grated ginger
1/2 teaspoon fresh garlic, minced
1/2 teaspoon coarsely-ground Szechuan pepper
1 teaspoon white sesame seeds
1 tablespoon fresh cilantro, chopped
2 stalks Louisiana shallots or green onions, sliced
2 tablespoons red bell pepper, chopped
2-4 pastured pork cutlets, about 3 oz each
Combine all ingredients in a bowl, taste and adjust to your liking. Add pork cutlets, toss to cover and refrigerate 4 hours.
Allow the pork to come to near room temperature, then heat a tablespoon of chili oil in a heavy skillet over medium heat until it shimmers. Remove pork from marinade, brushing away as much of it as you can before slipping it into the hot oil. Sear about 5 minutes per side, until just cooked through. Transfer the pork to a side dish, wipe out the pan and add the solids from the marinade bowl. Fry until softened, about 2 minutes. Push the fried food aside, tilt the pan and add fresh greens. Braise until wilted, about 30 seconds.
To serve, place wilted greens in the center of a serving plate, place fried pork over the top and dress with the orange mixture. Serve with red chili sauce if desired.