Ingredients
- 1 x eight-rib pork rack frenched
- Â Â Pomegranate Marinade (see below)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 ounce extra virgin olive oil
- 12 ounce unsalted butter
- 2 ounce thick-sliced smoked bacon cut into big cubes
- 2 whl garlic heads unpeeled, and
- Â Â split in half horizontally
- 2 lb mustard greens washed, trimmed,
- Â Â and cut into 3" squares
- 12 ounce Chicken Stock (see recipe)
- 1 lb baby turnips trimmed, peeled,
- Â Â and cut into quarters
- 1 Tbsp. sugar
- 2 ounce peanut oil
- 4 x dry red chilies
- 4 ounce garlic minced
- 4 ounce ginger sliced
- 1 bn green onions minced
- 2 c. pomegranate juice
- 1/2 c. rice wine vinegar
- 1 Tbsp. freshly-grnd black pepper
- 6 ounce tamarind paste
- 4 ounce brown sugar
- 2 Tbsp. coriander toasted, crushed
- 2 ounce soy sauce
Description
Prepare The Pomegranate Marinade: In A Saute/fry Pan, Heat The Oil. Add In The Chilies And Cook For 15 Seconds. Transfer To A Deep Casserole, And Add In The Rest Of The…
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