Friday, April 17, 2015

FFWD ~ Pork Roast with Mangoes and Lychees and an Evening with David Lebovitz and Friends

FFWD ~ Pork Roast with Mangoes sans Lychees

Although I searched and searched scores of supermarkets in my area, for Lychees, there were none to be had! Which means, this week’s French Friday recipe is for Pork Roast with Mangoes - sans Lychees. I’m not sure I would have cared for the lychees, anyway. I’ve had them before, and wasn’t a fan. Despite that, I love mangos and knew they would be a wonderful compliment to the pork roast. Pork pairs beautifully with fruit. 


A fabulous meal to enjoy with family and friends
This roast was pretty easy to assemble, and was ready to eat in about an hour. The flavors of mango, thyme, soy sauce, white wine, lime and honey made a delectable sauce, and the aroma, as the pork braised in the oven, was mouthwatering. 
As we ate this marvelous dinner, I had to wonder why it took us so long to make this dish? I served mine with a rice pilaf and fresh green beans. A winner for me, and Mr. Bill! We both loved it! Bill even suggested I try using a different fruit next time I make it. I think that’s a great idea! 

Enjoyed by both Bill and me….truly company worthy


On another note, this past Monday I met three of my lovely Dorista friends in NYC. We had tickets for a class with David Lebovitz. I arrived in the city about 11:30, as did Cher. We checked into our hotel, and headed downtown to Eataly.  A little snack at Starbucks, and a slow walk to Macy’s Herald Square, where we met up with Tricia and Nana for a terrific dinner at Stella’s. Little did we know, as we stuffed ourselves with pasta, that two hours later we would be eating a four course dinner, complete with wine parings, at the DeGustibus cooking school! That's where we were attending David’s demonstration. I guess I don’t have to tell you how very full we felt by the end of the evening!!  Still, it didn’t take any arm twisting for us to finish every last bit of the delectable Chocolate Caramel Mousse we were served! It was a fabulous night! David is as sensational in person as he is on his blog...warm, interesting, and hilarious! At the end of the evening he signed all of our books, and even took photos with us! A great evening was had by all!  Happy Friday everyone!

Dinner # one at Stella's
David and me

This post participates with French Fridays. To see what the other Doristas thought of this recipe check it out here



Pork Roast with Mangoes and Lychees
Dorie Greenspan from “Around My French Table”

Makes 4 to 6 servings

1 2- to 2 ½ -pound pork loin roast, at room temperature
2 tablespoons olive oil
Salt and freshly ground pepper
1 large onion, finely chopped
5 garlic cloves, split, germ removed, and thinly sliced
3 tablespoons red wine vinegar
1⁄2 cup dry white wine
3 tablespoons soy sauce
Juice of 1 lime
3 tablespoons honey
1⁄2 − 1 teaspoon piment d’Espelette or chili powder
1 bay leaf
2 thyme sprigs
1 ripe mango, peeled, pitted, and cut into thin strips
10 lychees, peeled and pitted if fresh, drained if canned


Center a rack in the oven and preheat the oven to 300 degrees F.

Pat the roast dry with paper towels. Place a Dutch oven or other heavy oven-going casserole over medium-high heat and pour in 1 tablespoon of the oil. When it’s hot, put the pork fat side down in the pot and cook for a couple of minutes, until the fat is browned, then turn it over and brown the other side. Transfer the roast to a plate, season with salt and pepper, and discard the oil.

Return the pot to the stove, this time over low heat, and add the remaining tablespoon of oil. When it’s warm, toss in the onion and garlic, season with salt and pepper, and cook, stirring, for about 3 minutes, or until the onion is translucent. Turn up the heat and pour in the vinegar ~ stand back, the scent of hot vinegar is very strong. When the vinegar has almost evaporated, a matter of a minute or two, pour in the wine. Let the wine bubble for 30 seconds or so, then add the soy, lime juice, and honey. Bring to a boil, stir in the piment d’Espelette or chili powder, add the bay leaf, thyme, mango, and lychees, and give the pot another minute at the boil. Add the roast fat side up, baste with the sauce, cover the casserole, and slide it into the oven.

Allow the roast to braise gently for 30 minutes, then check its temperature: you’re looking for it to measure 140 degrees F at its center on an instant-read thermometer. The roast is likely to need a total of 40 to 50 minutes in the oven, but it’s important to check early, since pork varies. Pull the pot from the oven, transfer the roast to a cutting board, cover it lightly with a foil tent, and let it rest for 5 to 10 minutes, during which time it will continue to cook (its temperature will probably rise another 5 degrees or so).

While the roast is resting, taste the sauce. If you’d like to concentrate the flavors even more, boil it for a couple of minutes. Don’t forget to check for salt and pepper.

Slice the roast and serve with the sauce.

Serving
Alec serves his pork with sticky rice, but I like it as much with Cardamom Rice Pilaf -- the citrusy flavor of the cardamom is really nice with the fruit in the sauce--or Orange Rice Pilaf.

Storing
Leftovers can be covered and refrigerated overnight, then reheated very gently the following day, but it’s likely that the pork will be a tad overcooked. You can use the pork chilled in salads or let it come to room temperature and make open-faced sandwiches. Do that, and you should reheat the sauce and spoon it over the sandwiches. Speaking of the sauce, it’s great over pasta.




25 comments:

  1. Scrummy dish indeed, thanks for sharing with us

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  2. I lovr your plate Kathy and I love your pic with David, love his recipes:))

    Lucky girl:))

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  3. How fun! I LOVE David's book and have really enjoyed every recipe I've made from it so far.

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  4. That looks scrumptious!
    I wonder how David keep fit so well..

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  5. this looks so delicious ,,, I bookmarked the recipe to try it soon.
    in my town I only find lychees in cans, never tried them to tell.
    Thanks Kathy.

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  6. Great dish and what a wonderful time in the city. I have read many of his posts about Paris restaurants etc.. I get a sense that he is really intellgent and funny and wow, by the picture really TALL.

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    1. Diane, He is standing on a stair…he is about 6 foot.

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  7. Great pic of you Kathy with David! What a fun time! Don't think I've ever seen lychees in the store.

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  8. What a beautiful plating...you are always so good at that! Love the photos of all of you with DL and your New York adventure. Such fun to think of you all there doing all that. :-)

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  9. You had a very French week (though this recipe isn't all that French!). I met David in Miami, but your group looks a little more intimate---plus you got to hang out with Doristas!!! Fun!

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  10. Fortunately Tricia found canned lychee for us and with the mango it made a lovely sauce for the rice
    that I served. I like your comment about our New York trip, and want to say again how much I enjoyed it with everyone. So much fun, and such delicious food and wine. Good living.

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  11. Oh, Kathy, it sounds like you had a wonderful time! What a great way to spend the evening.
    I think I'd serve the pork with mangoes too.

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  12. That is just a wonderful picture of you, Kathy. Is David really that tall or was he on a stepstool. I don't think of you as a short person at all. I have been so happy to see the pictures and thank you all for sharing this evening with us also. Hopefully I will get to see/hear/cook with him in the future. The two meals......oh, well!!! I like the green beans as a compliment to the fruit and pork. Bill is right. I agree that most fruits pair well with pork. Be sure to check my blog and read Trevor's rather brilliant rebuttal to my negative reaction to Adam's "Mimi Comments." You and he are both right - she's over the top. I have read her blog almost since the beginning and cannot believe she pulls all that off almost single-handedly. And, the "cover pose" was a little much. However, I thot the critique was more ridicule than a constructive assessment of poor graphic design. Adam nailed the reaction of many of us, I just wish in with his creativity and talent, he could have pulled it off a little better.

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  13. I'm so glad this was a hit for both you and Bill this week. And thanks for sharing the photos from your Dorista/David Lebovitz meetup. Sounds like you all had a fabulous time. There's nothing wrong with eating like Hobbits once in a while. And I especially love the photo of you with David.

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  14. So glad this was a hit with both you and Bill. I liked it, and knew I would having made it once before. I adore your photos of the other Doristas on your NYC outing - what fun! And how exciting to meet David.

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  15. When I saw the photo of you and David Lebovitz on FB, I was practically green with jealousy! How fun! The pork looks wonderful - and I wonder if the lychees really would have made much of a difference, except for some texture. What was the rest of the menu?

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  16. Another fun time with the Doristas! I love it! I'm glad that you and Bill both enjoyed this. You're right. Pork is a natural with fruit. Have a great weekend, Kathy!

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  17. Such a wonderful post!! Your dish of course looks fabulous!! Terrific meal! And thank you so much for sharing your story and photos of your fantastic adventure in NYC with the Doristas!

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  18. For the record, I have not been officially hungry since leaving that cooking demo. My only regret is that my belly could not fit that second huge gnocchi. If I had any chance of being able to reach my purse (recall we were packed in and could not move....) I would have stuffed it in there - LOL. I had such an amazing time with everyone - thanks again for such a memorable night. And that picture of you and DL is simply fabulous. Now, the pork. Yes, it was an adventure and reminded me again of how lovely it is with fruit. It also inspired me to use at least mangoes again for pork rather than always reaching for apples/applesauce. But I love Bill's idea of trying other fruits too. Genius :)

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  19. Pork and mango sounds really wonderful and delicious!

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  20. Loved the photo of you all together! I bet you guys had so much fun! Kathy, I think yours is one of the prettiest presentations of this dish and I don't think it was easy one to make look nice! I, too, wondered why it took so long: it's eminently adaptable and, really, quite good.

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  21. I love to see all the Doristas together. I am glad you had a wonderful time. We loved this pork dish too and would make it again. Do try the yeasted waffles, the batter sits overnight, but well worth the wait.

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  22. how fun to have met David! we've seen him twice now, once with each of the girls! :) Lets get the Doristas together again! How much fun would that be?? :)

    loved your group photos! eveyone looks so happy!

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  23. The dish looks delicious! And what a fun NYC outing! I would have eaten every bite too!

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  24. How fun! I'm so jealous of those of you who live close enough to meet - in NYC no less!

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