Porkravioliwithlimeandmaltvinegardippingsauce Recipes

Steps:

• Combine the lime zest, juice, malt vinegar, soy sauce, honey, canola oil, sesame oil and pepper flakes.
• Whisk or shake well to combine and set aside (this is the dipping sauce).
• In a large bowl, whisk together the Parmesan, basil, ginger, garlic, scallions, nutmeg and egg.
• Add the pork and mix very gently with your finger tips until just blended.
• Place the pork mixture in the fridge for 30 minutes to firm.
• Lightly brush the four side of a wrapper with water (or you can use an egg wash if you like).
• Place a heaping tbs of the pork mixture in the center of the won ton wrapper.
• Place another wrapper on top.
• Press the edges together to seal while working out any air bubbles.
• If a wrapper tears, throw it away and start over.
• If you want to be fancy, trim the edges with a zigzag pastry wheel.
• Repeat with the remaining filling and wraps.
• Bring a large pot of water to a boil, add some salt and cook the ravioli for 6 minutes.
• Drain the ravioli.
• Serve drizzled with the sauce.
• Garnish with thin slices of lime and chopped fresh chives if you like.
• To freeze - place the uncooked ravioli on a cookie sheet in a single layer and put them in the freezer for a couple hours. Once frozen, place in a freezer storage bag.
• Enjoy!

Steps:

• To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
• To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
• Serve as a dip for hot bread.

Steps:

• Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
• Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

Steps:

• Season pork generously with salt. Set, skin side up, on a wire rack set inside a rimmed baking sheet. Chill at least 12 hours and up to 2 days.
• Preheat oven to 350°F. Pour 4 cups water into baking sheet with pork. Rub pork skin with oil; season with more salt. Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195°F-200°F, 1 1/2-1 3/4 hours.
• Meanwhile, pour out 1/2 cup vinegar from bottle (save for another use). Remove pouring spout from bottle and add garlic, chiles, and a large pinch of salt. Cover and shake to distribute; let sit until ready to serve. (Or, combine in a glass jar or bowl).
• Bring hard cider and honey to a boil in a large saucepan; cook until thickened and very syrupy, 30-45 minutes.
• Increase oven temperature to 450°F. Continue to roast pork until skin is browned and puffed, 15-20 minutes (add a few more splashes of water to baking sheet if juices are scorching). Transfer rack with pork to a cutting board; let rest 20 minutes.
• Pour off fat from baking sheet and add 1/2 cup water, scraping up browned bits. Return baking sheet to oven for a few minutes if needed to help loosen browned bits. Stir into reduced cider mixture.
• Remove skin from pork, using the tip of a knife to get it started (it should come off in 1 large piece with a little help). Slice pork lengthwise into 2"-wide strips, then crosswise into 1/2"-thick pieces. Transfer to a platter and drizzle with reduced cider mixture. Break skin into large pieces and arrange on top; place a few chiles from vinegar around. Serve with chile vinegar.
• Do Ahead
• Chile vinegar can be made 1 week ahead. Store at room temperature.

Steps:

• Mix all ingredients together in a small bowl, stirring to combine.
• Serve with spring rolls, dim sums, won-tons or any other finger food.