Jason Santos' Buttermilk Fried Pork Loin with Heirloom Tomato Salad
4 boneless pork loin chops, pounded to 1/4-inch thick
1 cups buttermilk
1 teaspoon hot sauce
1 cup all-purpose flour
2 teaspoons five spice powder
1 English cucumber, cut in half lengthwise and into thin slices
2 heirloom tomatoes, cut into 1/4-inch dice
1 red onion, thinly sliced
3 tablespoons extra virgin olive oil
1 tablespoon yuzu
1 tablespoon Wan Ja Shan® organic naturally brewed soy sauce
1 clove garlic, minced
1 tablespoon chives, minced
1 tablespoon parsley, minced
4 scallions, thinly sliced
Canola oil for frying
Kosher salt and fresh ground pepper to taste
1. Prepare a stock pot or fryer with canola oil, heat to 325 degrees.
2. In a bowl combine the buttermilk and hot sauce, stir to combine. Add pork to buttermilk mixture and marinate for 1 hour to overnight. Meanwhile in another bowl or dredging dish, mix flour, five spice and season with salt and pepper. Dredge the pork in the flour mixture and remove any excess. Continue with remaining pieces.
3. Place the pork into the fryer, working in batches to avoid overcrowding. Fry for about 2 to 3 minutes, until the internal temperature of the pork reaches 140 degrees . Remove onto a paper-lined plate, season with salt and pepper while the pork is still hot.
4. For the salad combine the cucumber, tomatoes and onion, toss to combine. In a small bowl add the olive oil, yuzu, soy sauce, garlic, chives, and parsley and whisk to combine. Season with salt and pepper. Add half of the vinaigrette to the salad and toss to combine.
5. To serve: Place a nice spoonful of the salad in the center of serving plate, top with a piece of buttermilk fried pork, drizzle vinaigrette around the plate, and garnish with scallions.
Serve with Blueberry Sake Mojito.
Ferrari RosePRODUCTION AREA
Appellation: Trento DOC
The hills surrounding Trento, Italy; all between 1000 - 2000 ft above sea level with either southeastern or south-western exposure.
60% Pinot Noir; 40% Chardonnay
Ferrari Rosé is made using the traditional metodo classico. After a hand-harvest in September, the wine undergoes a gentle pressing and macerates with the skins for a brief time to extract just the right amount of color. The first fermentation then occurs in tanks. The wine is then bottled and a second fermentation occurs with selected yeasts. The resulting wine is matured for 25-30 months on the lees, with a gradual turning of the bottle upside-down (rémuage). Sediment is removed through disgorgement. The final touch is the addition of the “liqueur d’expedition” (a tiny dose of sugar) and
selected wines (the recipe for which remains a closely-guarded Ferrari secret).
Color: Salmon pink
Aroma: Distinct and very refined, with the fresh fragrance of hawthorn flowers, red currants and wild strawberries
Taste: Dry, clean and elegant, with a delicate finish of sweet almonds
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