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CRISPY CITRUS BRAISED PORK WITH ARUGULA

courtesy of The Three Kitcheneers

Use country pork ribs for this braise, instead of a traditional pork shoulder, and you’ll have the perfect ratio of fat to meat, with no trimming necessary. Crisp up the pork before serving for a delicious contrast in texture—melt in your mouth meat with a crispy crust. The lime dressed arugula helps cut the unctuousness of the pork. We love to serve this with a side of creamy polenta.

2 oranges
Juice of 1 lime
1 onion, peeled and halved
1 sprig rosemary
1 bay leaf
3 tablespoons honey
4 garlic cloves, smashed
1 teaspoon salt
¼ teaspoon red pepper flakes
3 pounds boneless pork country ribs (cut from the shoulder)
2 tablespoons vegetable oil

Preheat oven to 300 degrees.

Zest the oranges, measure out 1 teaspoon zest and set aside. Then juice the oranges into a large Dutch oven. Stir in the lime juice, onion, rosemary, bay leaf, honey, garlic, salt, and red pepper flakes. Add pork plus enough water to submerge the pork. Bring to a simmer over mediumhigh heat, then cover and transfer to oven. Braise for 2 hours; flipping pork once after 1 hour.

Gently remove meat from the braising liquid, being careful to keep the individual pieces intact, and set on a paper lined plate. Pat each piece dry with paper towel. Strain the liquid, pressing solids to extract additional liquid. Return liquid to pot and bring to a simmer over mediumhigh heat. Reduce until it starts becoming syrupy, about 10 minutes.

Heat vegetable oil in a large skillet over medium heat until just shimmering. Working in batches, carefully add pork to pan and cook on all sides until browned and crispy, this will happen quickly so watch carefully, about 30 seconds per side.

To serve, place pork on arugula salad, spoon reduced braising liquid on top, and sprinkle with orange zest.

ARUGULA SALAD

1 bunch arugula, washed and stems trimmed
Juice of 1 lime
Salt

Toss arugula with lime juice and season lightly with salt.

Serves 4


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