INGREDIENTS
1 Pork roast (2-1/2 to 3 pounds)
1/2 Cup orange marmalade
3 Cloves garlic, crushed
1/4 to 1 Tspn Asian chili paste*
1/2 Cup dark soy sauce
2 Tblspn ketchup
Oil for browning meat
DIRECTIONS
Preheat oven to 450 degrees
Make a dressing of soy sauce, marmalade, Asian chili paste, ketchup and garlic. Brown meat all sides in an oven proof skillet over medium-high heat. When pork is browned add dressing and roast in oven for 15 to 20 minutes, basting and turning. Lower the heat to 350 degrees. Roast 45 minutes, basting to keep meat moist. Meat juices will run clear when done. Remove roast from pan and let sit at least 10 to 15 minutes before serving. Spoon dressing gravy over roast and sweet potatoes. Serve braised celery as vegetable.
Makes 8 to 12 servings
Hint
*Browning the meat will help to seal the juices. Also makes a better looking roast.
*When serving less than 6 people, freeze the other half. Makes a great cold sandwich.
*Taste Chili paste before adding to mixture, to test the intensity of the product. Decide how much heat you want to add to your dressing.
I am not all that fond of raw celery, however, I do love it braised. It makes a tasty cooked vegetable. It is simple to make but elegant enough to serve company.
Braised Celery
INGREDIENTS
1 Bunch of celery, should weight about one pound.
3/4 cup water or, vegetable or chicken stock (I prefer chicken stock)
1 tablespoon good olive oil
Salt and pepper to taste.
DIRECTIONS
Cut celery from base and clean stalks thoroughly. Remove strings from each stalk, then cut stalks into 3 to 4 inch pieces.
Bring water or stock to simmer and place celery in large skillet. Celery should be in a single layer. Add salt and pepper and cover. Celery is done when fork tender. When drizzle olive oil over celery. Freshly ground pepper is nice over each serving.
Makes 4 to 6 servings.
Hint
*If you are preparing braised celery for company cut stalks into 4 inch pieces. It makes a pretty presentation.
