Roasted Pork Loin, Sesame-Chili-Glazed Pork Dumpling, Sauteed Napa Cabbage, Congee-Style Rice, Kabocha Squash Purée, Petite Herb Salad, Caramelized Shallot Jus
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Roasted Pork Loin, Sesame-Chili-Glazed Pork Dumpling, Sauteed Napa Cabbage, Congee-Style Rice, Kabocha Squash Purée, Petite Herb Salad, Caramelized Shallot Jus

By April 1, 2024

Recipe courtesy of Tony Le, CEC, Executive Chef, White Cliffs Country Club (Plymouth, Mass.)

Ingredients

Instructions

Procedure for Roasted Pork Loin:
Yield: 4 portions

  1. In a medium pan, pan-sear pork in rendered pork fat.
  2. Add pork fat and herbs.
  3. Baste and cook until the internal temperature of 115°F.
  4. Tent and rest for 10 minutes.

Procedure for Pork Dumpling:
Yield: 6 dumplings

Procedure for Dumpling Dough:

  1. In a medium bowl, combine salt and flour. Mix well.
  2. Stir in flour. Mix and knead until smooth.
  3. Wrap and rest for 30 minutes.
  4. Form into 6 equal portions.
  5. Roll until thin and rest for later use.

Procedure for Dumplings: 

  1. Lay dumpling sheets on a floured surface.
  2. Apply a small amount water on half of the circle of dough.
  3. Lay 1 oz. of farce in the middle of the dumpling.
  4. Crimp and fold layers onto each other to create a rippled ridge.
  5. Pan-fry on a nonstick pan with canola oil.
  6. Once the dumpling is slightly browned, add 1/4 cup of water and cover with a lid. Cook for 4 minutes.
  7. Add chili oil, chives, butter and sesame oil. Baste to glaze.

Procedure for Chili Oil:
Yield: 1 pint

  1. In a small pot, heat oil to 300°F. Stir in all ingredients.
  2. Cover and reserve for later use.

Procedure for Sauteed Napa Cabbage:
Yield: 1 pint

  1. In a small pan, sweat shallots and garlic in olive oil.
  2. Add cabbage and sweat until al dente. Season with salt and lemon juice.

Procedure for Congee-Style Rice:
Yield: 1 pint

  1. In a small pot, sweat shallots, mushrooms and garlic in olive oil.
  2. Cook until tender.
  3. Deglaze with white wine.
  4. Add mushroom stock and bring to a boil.
  5. Whisk in rice and simmer on low for 20 minutes.
  6. Add butter and scallions to finish.

Procedure for Kabocha Squash Purée:
Yield: 1 pint

  1. In a small pot, sweat shallots, garlic and onion in olive oil.
  2. Deglaze with white wine. Reduce until au sec.
  3. Add squash. Sweat for 5 minutes. Cover.
  4. Add chicken stock and cook until squash is tender.
  5. Purée and mount with butter. Season to taste.

Procedure for Caramelized Shallot-Soy Pork Jus:
Yield: 1 ½ cup

  1. In a medium pot, sear pork trim until properly browned. If it is not browned, roast in an oven.
  2. Remove trim into a pan to drain excess fat.
  3. Add onion, carrot, garlic, celery, shallot, daikon, ginger, jalapeños and scallions to the pot.
  4. Caramelize vegetables until browned.
  5. Deglaze with white wine, using half of the wine at a time.
  6. Add dark soy sauce, mirin and bones into the pots.
  7. Cover bones with chicken stock.
  8. Reduce until desired flavor.
  9. Strain sauce into a small pot and tighten with a cornstarch slurry.
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