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Pork with Water Chestnut Seasoning

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Pork
Recipe Preparation Level: difficult
    2.5kg (5lb) loin of pork, boned
    1 tbls salt
    1 tbls oil
    WATER CHESTNUT SEASONING
    1/2 cup wild rice
    10g (1/3oz) butter
    1 clove garlic, crushed
    1 stick celery, chopped
    3 green shallots (spring onions), chopped
    1 tsp grated lemon rind
    227g (7oz) can water chestnuts, drained and halved
    2 tsp chopped fresh parsley
    2 tsp chopped fresh tarragon
    2 tbls grated parmesan cheese
    ORANGE GLAZE
    1 med orange
    1 1/3 cups orange juice
    1/3 cup brandy
    2 tsp white vinegar
    2 tbls honey
    2 tsp cornflour
    1 tbls water
    2 tbls chopped fresh tarragon

    Place pork on bench, skin side up. Run knife (1/4") under rind, gradually separating rind from meat. Place rind in baking dish, sprinkle with salt. Bake in very hot oven about 40 mins or until rind browns and crackles; drain on absorbent paper; cool rind, cut into serving pieces.
    Place pork back on bench, fat side down. Horizontally slice through thickest part of meat (without cutting through to the side).
    Open out top piece to form 1 large piece of pork, press flat. (Alternatively, ask your butcher to do all this for you).
    Spread water chestnut seasoning over pork, roll up firmly, secure with string at 2cm intervals. Place pork on wire rack in baking dish, brush with oil; bake uncovered, in hot oven about 1 hour or until pork in tender. Serve with crackling and orange glaze.
    WATER CHESTMUT SEASONING: Add rice to pan of boiling water, boil, uncovered, about 30 mins or until tender; drain. Heat butter in pan, add garlic, celery, shallots and rind. cook, sitrring, until shallots are soft. Remove from heat, stir in rice, water chestnuts, herbs, cheese and breadcrumbs, mix well; cool.
    ORANGE GLAZE: Using a vegetable peeler, peel rind from orange, cut rind into thin strips. Combine juice, brandy, vinegar and honey in pan, stir in blended cornflour and water, stir over heat until sauce boils and thickens; stir in rind and tarragon.
    Serves 6.

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