From the menu of … Roya Mediterranean Restaurant and Tapas Bar, 2720 Mall of Georgia Blvd., Buford. 678-765-7936; www.royarestaurant.com
Q: We have enjoyed dinner at Roya Mediterranean Restaurant in Buford a couple of times. We ordered different entrees each time and have never been disappointed with our choices. One of their tapas selections that is absolutely outstanding is the Crispy Caramelized Pork served with a delicious carrot puree. We would like to be able to re-create this amazing dish at home for friends and family. Can you help us?
— Elaine Guanci, Buford
A: This recipe is the creation of chef Jonathon McDowell. Cooking the pork butt slowly in oil is the secret to fork-tender meat. The pork can be cooked ahead of time and refrigerated until needed. Same with the carrot puree. When ready to serve, warm the puree, crisp the individual servings of pork and serve right away.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
Roya Mediterranean’s Crispy Caramelized Pork
Hands on: 20 minutes
Total time: 7 hours
Serves: 12
3 pounds boneless pork butt, trimmed of excess fat
Canola oil to cook and crisp pork
Carrot Puree (see recipe)
1/4 cup honey
Freshly ground black pepper
Preheat oven to 275 degrees.
Cut pork into chunks and arrange in Dutch oven or roasting pan. Add oil to come halfway up sides of pork and cover with lid or foil. Bake pork 6 hours.
Remove from oven, drain pork and discard oil. Arrange pork in a clean roasting pan. Fill a second roasting pan with ice and press down on pork. This will compress the meat and cool it faster.
When pork is completely cool, about 30 minutes, remove ice, discard any remaining fat and cut meat into 6-ounce portions. Refrigerate until ready to serve.
When ready to serve, heat a large skillet over high heat. Add 1/4-inch oil and brown all sides of pork, about 2 minutes per side. Be sure pork is heated all the way through. Divide Carrot Puree between serving plates and top with crisped pork. Drizzle pork with honey and sprinkle with black pepper. Serve immediately.
Per serving: 230 calories (percent of calories from fat, 63), 15 grams protein, 6 grams carbohydrates, trace fiber, 16 grams fat (5 grams saturated), 61 milligrams cholesterol, 80 milligrams sodium.
Carrot Puree
Hands on: 10 minutes
Total time: 25 minutes
Makes: 2 cups
2 cups orange juice
2 large carrots, peeled, diced (about 3/4 pound)
1/2 cup water
Salt and pepper to taste
In a large saucepan, combine orange juice, carrots and water. Bring to a boil and cook uncovered until carrots are tender, about 15 minutes. Remove from heat and allow to cool.
In the jar of a blender or with immersion blender, puree carrot mixture. Taste for seasoning.
May be made ahead of time and refrigerated up to 3 days. Warm gently when ready to use.
Per 3-tablespoon serving: 33 calories (percent of calories from fat, 4), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 10 milligrams sodium.
