BROADCAST DATE: February 04, 2001
BROKE THE MOUTH
CHEF DANIEL DELBREL OF THE SHERATON MOANA SURFRIDER VS.
CHEF FRED DEANGELO OF PALOMINO
JUST PORK CHOP & CHOW FUN NOODLES
From the Kitchen of: Chef Daniel Delbrel
of the Sheraton Moana Surfrider Hotel
8 oz. pork chop with bones (marinade for about 2 hours. Recipe below)
1 c. Aloha shoyu
1 Tbs. garlic
1 Tbs. ginger, crushed
1/4 c. sugar
1 each Hawaiian chili pepper
Toss all ingredients together and let sit overnight in the refrigerator.
4 oz. butter (kept at room temperature)
10 each garlic cloves boiled with milk for 15 minutes, rinse cooked garlic cloves under running cold water.
Pureed garlic cloves, then mix with butter, add salt and ground white pepper as needed.
Rolled Chow Fun Noodle with Garlic:
Lay flat chow fun noodle on a parchement paper sheet, apply a thin layer of garlic butter, rolled and keep chilled.
Pan fry marinade pork chops with clarified butter and olive oil. (about 4 minutes on each side). Meanwhile, steam rolled garlic chow fun noodle. Remove pork chop from pan, remove fat and deglaze with water or chicken stock to make a short jus. Arrange nicely on a serving plate or platter, drizzle jus on pork chop and garlic chow fun noodles.
Pan Seared Pork Loin
Li Hing Fruit and Escarole Stuffing
From the Kitchen of: Chef Fred DeAngelo of Palomino
1 each pork loin, bone in, 10 oz.
2 oz. dried apricots
2 oz. dried cranberries
1 small head escarole, cleaned, cut into 1" x 1/2" strips
5 fl. oz. macadamia nut oil
2 oz. macadamia nuts, toasted and coarse chop
2 cloves garlic, diced fine
1/4 tsp. fresh oregano leaves only, coarse chop
1/4 tsp. li hing powder
salt & pepper, to taste
1 c. pork stock (can beef broth may be substituted)
1. For the marinade, combine 2 fl. oz. macadamia nut oil, chopped garlic and chopped oregano. Season with salt and pepper.
2. Cut a half-inch slit into the pork loin lengthwise, season entire chop with marinade, reserve
3. For the stuffing, bring 2 cups of water to a rapid boil. Add apricots. Return to a boil. Remove from heat and allow to steep for 10 minutes. Add the cranberries for the last 2 minutes. Drain the water; allow to cool, reserve.
4. Sauté the escarole in 1 fl. oz. of macadamia nut oil over medium heat; sweat until wilted, about 2 minutes. Season with salt and pepper, allow to cool.
5. Season the dried fruit with 1/8 tsp. of li hing powder, add to the escarole, and add in 1 oz. of the macadamia nuts. Stuff the cavity with the stuffing.
6. Sauté the stuffed pork chop in 1 fl. oz. of macadamia nut oil over medium heat for 2 minutes, flip and continue to cook for an additional 2 minutes, remove from pan and coat the chop with the remaining 1 oz. of chopped macadamia nuts. Place in a preheated 400-degree oven; cook until an internal temperature of 145 degrees is achieved.
7. In a separate saucepan, reduce your pork stock from 8 fl. oz. to 3 fl. oz. Season with remaining 1/8 tsp. li hing powder.
8. Place cooked pork chop on your favorite starch. Drizzle the sauce around your plate and garnish with remaining dried fruit. Enjoy!