Black Currant

Featured Recipe

Blood Orange and Black Currant Glazed Crispy Pork Servings: 4 entree Source: Executive Chef Nick Wong, Tommy Toy's Restaurant, San Francisco, CA

Pork:
•	1 lb. pork loin, trimmed
•	8 pieces fresh peeled lychee nuts
Seasoning A:
•	1/4 tsp. salt
•	1 tsp. sugar
•	1 tbsp. dark soy sauce
•	1 tbsp. rice vinegar
•	3 tbsp. The Perfect Purée Lychee,  thawed
•	1 tbsp. cornstarch
Seasoning B:
•	1 tbsp. The Perfect Purée Blood Orange Concentrate,  thawed
•	2 tsp. The Perfect Purée Black Currant,  thawed
•	1/4 cup freshly squeezed orange juice
•	2 tsp cornstarch
•	1 tsp peanut oil
•	salt and pepper to taste
Method:
1.	Trim the pork into 2" pieces. Marinate in Seasoning A for 1 hour.
2.	Heat a saute pan with oil. Add the pork and seasonings mixture and cook through. Set aside.
3.	In a second saute pan, whisk the cornstarch and peanut oil into a paste then stir in remaining ingredients from Seasoning B. Simmer over medium heat, whisking continually, until sauce boils and thickens.
4.	Add the pork loin and lychee nuts to pan and cook over high heat until all ingredients are hot.
5.	Serve.