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1
In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well.
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2
Add the basil and mint leaves.
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3
Slowly drizzle in the oil to achieve a thick puree.
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4
Check for seasoning.
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5
Season the pork and spread the pesto on each pork escalope.
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6
Save a little pesto for garnishing.
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7
Roll the pork escalopes and tie each one with string.
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8
In a hot saute pan coated with oil, sear the pork roulades on all sides.
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9
Place pork in a 350 degree oven for about 20 minutes.
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10
An internal temperature of 155 to 160 degrees is ideal.
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11
I love my pork pink.
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12
Let loin rest for at least 5 minutes before slicing.
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13
Add a little oil to thin out the remaining pesto.
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14
For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder.
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15
Saute for 3 minutes then add carrots, celery, celery root and parsnips.
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16
Saute for 10 minutes then add chicken stock.
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17
Reduce stock by 30 percent until the vegetables are soft but not mushy.
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18
Stir in the cornstarch slurry to thicken.
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19
Check for seasoning.
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20
For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice.
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21
Pulse until butter ends up in very small, tiny pieces.
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22
Add the egg mixture and pulse until a ball is formed.
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23
If ball is too dry, add a little water or, if too wet, add a little flour.
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24
In either case, pulse to incorporate.
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25
Wrap ball in plastic and refrigerate for 1 hour.
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26
Roll out dough to 1/4-inch thick and dock dough (make small holes).
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27
Cut out circles or squares and place on an upside down muffin pan.
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28
Place a sheet of parchment on top then weigh down with a sheet tray.
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29
Bake at 425 degrees for 18 to 20 minutes or until golden brown.
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30
PLATING: Zigzag pesto oil on white plate.
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31
Place one pastry cup in the center of a plate and generously over fill with vegetable ragout.
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32
Slice thick slices of pork and surround cup.
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33
Garnish with toasted almonds and sliced scallions.
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34
Wine Suggestion: Robert Sinskey Pinot Noir 1996
