Thursday, April 4, 2013

Spiced Java Pork Loin with Jujube Black Sesame Rice

     As older American readers already know, java means coffee.  Most coffee flavor sauces are made with Tia Maria or Kahlua coffee liquor.  The problem with using coffee liquor, is that by the time the sauce is reduced, it tastes very sweet and the coffee flavor is secondary.  Sweet sauces are nice with pork, but there is such a thing as too sweet.  Making a coffee sauce from scratch is better. 
     Expresso beans are commonly used for garnishing.  For a sauce, it is better to simmer the coffee beans in the sauce, so they are not rock hard.  Most people do not eat coffee bean garnishes, but those who do, surely do not want to break a tooth on rock hard coffee beans.
     When black sesame seeds are added at the start of cooking white rice, they will stain the rice with a gray color.  Gray is not usually though of as being a choice food presentation shade, but it does add visual contrast.  Jujube are Korean red dates. These dates are naturally sweet and they have a one of a kind rich date flavor that compliments the flavor of coffee.

     Glace Viande:
     Place 4 pounds of veal bones, lamb bones, beef bones, pork bones and meat scraps into a roasting pan.
     Add 5 ounces of tomato paste.
     Add 8 to 10 ounces of rustic un-peeled mirepoix of carrot, celery and onion.
     Stir the mixture together.
     Roast the mixture in a 350º oven, till the bones and vegetables caramelize to a deep brown color.  (Stir the ingredients occasionally.)
     Place the roasted bones and mirepoix into a stock pot.
     Deglaze the roast pan with water and add the jus to the stock pot.
     Cover the bones with water and bring to a boil over high heat.
     Turn the temperature to medium low heat and simmer for 4 hours.
     Add water occasionally to cover the bones.
     Strain the stock through a fine sieve.
     Discard the bones and vegetables.
     Skim off the grease.
     Reduce the meat stock by a little more than half.
     This is a very rich unseasoned stock that can be frozen in portions for later use.
     The glace should be able to thinly coat and glaze the back of a spoon.
     When the glace viande is used in recipes, it will be reduced to a slightly thicker consistency. 

     Jujube Black Sesame Rice:
     Place 6 dried pitted Korean red dates in a small sauce pot.
     Cover the dates with water.
     Simmer over low heat, till the dates become tender.
     Drain the water off of the dates and set them aside.
     Bring 1 1/2 cups of water to a boil over high heat.
     Add 3/4 cup of long grain rice.
     Add 1 teaspoon of black sesame seeds.
     Add sea salt and white pepper.
     Add the reserved jujubes.
     Add 3 drops of pure sesame oil.
     Return the liquid to a boil.
     Reduce the temperature to low heat.
     Cover the pot with a lid.
     Simmer and steam the rice, till it becomes tender.
     Keep the rice warm on a stove top.

     Spiced Java Glace:
     Heat a sauce pot over medium high heat.
     Add 1/4 cup of water.
     Add 2 tablespoons of sugar.
     Boil till the water evaporates, then keep a close eye on the sugar.
     Allow the molten sugar to cook through the candy stages.
     When the sugar enters the caramel stages, allow the sugar to caramelize to a light brown color.
     Immediately add 1 cup of coffee.
     Add 1/3 cup of light pork broth.
     Add 1 1/2 ounces of brandy.
     Add 3 ounces of glace viande.
     Add 1/2 tablespoon of palm sugar.
     Add 1/4 teaspoon of minced ginger.
     Add 1 small pinch of cardamom.
     Add 1 small pinch of fenugreek.
     Add 1 small pinch of allspice.
     Add sea salt and white pepper.
     Add 8 to 10 roasted coffee beans.
     Return the liquid to a boil.
     Reduce the temperature to low heat.
     Simmer and reduce, till the sauce can coat the back of a spoon. (nappe)
     Add 1/2 pat of unsalted butter, while stirring.  
     Keep the sauce warm on a stove top.
     Reheat the sauce when the pork loin is ready.  Add pork broth or coffee, if the sauce becomes too thick.
     Pork Loin:
     Select a lean piece of pork loin that weighs 6 to 8 ounces.
     Season the pork loin with sea salt and black pepper.
     Heat a saute pan over medium heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Add 1 pat of unsalted butter.
     Sear the pork loin on all sides, till the pork loin becomes browned.
     Place the browned pork loin on a roasting rack on a roasting pan.
     Brush the pork loin with a little bit of the spiced java glace.  Just a thin coating is enough!
     Roast the pork loin in a 325º oven, till it becomes fully cooked.  (A probe thermometer in the center of the pork loin should read 145º to 155º.)
     Place the roasting pan on a stove top and allow the pork to rest for 1 to 2 minutes.
     Spiced Java Pork Loin with Jujube Black Sesame Rice:
     Warm the spiced java glace over very low heat.
     Use a custard cup mold to place the jujube black sesame rice on a plate.
     Place a vegetable of your choice next to the rice.  (Roasted poblano pepper strips are the vegetable in the pictures.)
     Slice the pork loin into 1/4" thick slices.  Be sure to wipe the knife blade clean, between each slice, so the white meat is not stained! 
     Fan the pork loin slices on the plate, so they overlap.
     Spoon a small amount of the spiced java glace and the coffee beans over the back edge of the roasted pork.  (Do not smother the white pork meat, like the sauce is some kind of gravy.  The white meat should be exposed!)
     Spoon a generous amount of the sauce decoratively on the plate.
     No garnish is necessary!

     One taste is all it takes!  The sauce is bold tasting, yet refined.  This is a great recipe for spring.  Yum!  ...  Shawna  

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