Deep-Fried Pork: Fritto di Arista

1. 1

   Preheat the oven to 400 F.

2. 2

   Season the pork with 1 tablespoon each of salt, black pepper and red chile flakes.

3. 3

   Place the meat in a roasting pan with the onions, ginger and bay leaves and roast in the oven for 30 minutes, until the onions are soft.

4. 4

   Add water to cover and roast 2 1/2 hours, until the meat is very tender.

5. 5

   Remove from the oven and set aside, keeping the meat in the braising liquid.

6. 6

   Reduce the oven's heat to 275 degrees F.

7. 7

   Meanwhile, lay the orange slices out in a single layer in a shallow casserole.

8. 8

   In a large bowl, combine the orange juice, water, honey and sambuca and whisk to combine.

9. 9

   Pour the mixture over the oranges, cover with plastic wrap, then aluminum foil and bake 2 hours.

10. 10

    Uncover, increase the oven's heat to 375-degrees F and cook for 1 hour, until the tops of the oranges are caramelized.

11. 11

    Reserve the liquid and set aside.

12. 12

    Place the oranges on a clean sheet pan to cool Place the pork braising liquid in a 12 to 14-inch saute pan and cook over high heat until reduced by half.

13. 13

    Add half of the orange cooking liquid, cook a few minutes and season with salt and pepper.

14. 14

    Portion the meat into 6 pieces and return to the braising liquid.

15. 15

    Cook over medium heat until warmed through.

16. 16

    Meanwhile, in a tall-sided pot, heat the olive oil to 360-degrees F. Working 1 or 2 pieces at a time, pat the meat dry and deep-fry in the oil for 20 to 30 seconds, until crisp.

17. 17

    Remove with a slotted spoon, let drain briefly on a paper towel then serve on warmed dinner plates with the sauce spooned over and the caramelized oranges on the side.

* Per serving · 4 servings · Values may vary.