4.0 – 1 reviews • Radish Recipes
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
1 hr |
| Yield: |
6 to 8 servings |
Ingredients
- 4 1/2 cups olive oil
- One 32-ounce boneless pork shoulder
- Sea salt and freshly ground black pepper
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup all-purpose flour
- 2 cups fresh breadcrumbs
- 8 ounces sunchokes, washed and thinly sliced on a mandoline
- 1 bunch fresh basil
- 2 cups arugula
- 1 pound watermelon radishes, thinly sliced on a mandoline
- 3 ounces grated Parmesan, plus more for sprinkling
Instructions
- Heat 4 cups of the olive oil in a large cast-iron skillet or deep-fryer to 225 degrees F. Preheat the oven to 450 degrees F oven.
- Cut the pork into four equal pieces. Use a meat mallet to pound each piece into a 1/4-inch-thin paillard. Sprinkle with salt and pepper. Mix the eggs with the cream in a bowl and add 1 teaspoon salt. Sprinkle the flour with salt and pepper in a bowl. Dip each paillard into the flour and dust off, then into the egg and cream mixture, then the breadcrumbs.
- Shallow-fry the pork until nicely crisp and browned, about 3 minutes. Repeat as needed and place on a sheet tray. Put the pork in the oven to finish cooking until extra crispy, another 12 minutes.
- Fry the sunchokes until crispy, about 1 minute. Drain on a paper towel-lined plate and season with salt.
- Make the basil oil. Add the basil, 2 ounces ice cubes, remaining 1/2 cup olive oil and 1 teaspoon salt to a blender and blend.
- Toss the arugula with the radishes and Parmesan in a bowl and add 1 ounce basil oil and half of the sunchoke crisps.
- Place the arugula mixture on a platter. Slice the pork into wide strips and garnish with the basil oil and more chips. Sprinkle with grated Parmesan.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1593 |
| Total Fat |
148 g |
| Saturated Fat |
28 g |
| Carbohydrates |
40 g |
| Dietary Fiber |
3 g |
| Sugar |
6 g |
| Protein |
28 g |
| Cholesterol |
154 mg |
| Sodium |
975 mg |