Ingredients

• 7 ounces pork shoulder
• 2 ounces orange juice
• Juice of 1/2 lemon
• Canola oil, for frying
• 2 tablespoons flour
• 1 tablespoon cornstarch
• Kosher salt and freshly ground black pepper
• 1 clove garlic, crushed
• 1 ounce red wine vinegar
• 1 teaspoon sugar
• 1 slice red onion, cut into a julienne
• 1/2 tablespoon unsalted butter
• 1 clove garlic
• 4 to 5 asparagus spears, halved (about 2 ounces)
• Kosher salt and freshly ground black pepper
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 teaspoons pine nuts
• 1/3 teaspoon minced garlic
• 5 teaspoons grated Parmesan
• Kosher salt and freshly ground black pepper

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Instructions

1. Special equipment: a deep fryer or large pot
2. For the pork: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
3. Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender, about 4 hours. Let cool until firm.
4. Heat the oil in a deep fryer or large pot. Combine the flour, cornstarch, salt and pepper in a shallow bowl. Dredge the pork in the flour mixture and fry until warmed through and crispy, 4 to 5 minutes.
5. For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and stir to dissolve. Pour over the red onions in a heat-proof bowl. Let stand until room temperature and then refrigerate overnight.
6. For the asparagus: Heat the butter and garlic in a skillet over medium-high heat. Add the asparagus and saute until crisp-tender, about 5 minutes. Season with salt and pepper.
7. For the pesto: Puree the basil, olive oil, pine nuts and garlic in a blender. Transfer the mixture to a bowl and fold in the Parmesan and season with salt and pepper.
8. For plating: Put the asparagus on a plate. Add the crispy pork and top with the pesto and pickled red onions.