Remove the sausage and leave the fat in the pan.Turn down heat to medium and add the garlic then sauté for 1 minute.
Using radicchio instead of butter lettuce leaves
to wrap the pork parcels adds a pleasing bitter touch, balancing
the sweet pork and the creamy, spicy tofu.02
Meanwhile, process tofu and chilli bean paste in a small food processor until smooth.
Rub pork skin with oil; season with more salt.Roast, adding more water to pan as needed, until skin is golden brown and an instant-read thermometer inserted into thickest part of pork registers 195°F–200°F, 1 1/2–1 3/4 hours.
Combine rosemary and 1/2 cup oil in a small bowl; let infuse while meat is coming to room temperature.Rub pork all over with rosemary oil and place on top of onions.
Meaning ‘leap in the mouth’ saltimbocca is an Italian dish, traditionally made of veal with sage and prosciutto, served with a white wine and butter sauce.A twist on the original, this recipe uses boneless pork chops instead of the traditional veal, served with a prosecco, lemon and butter sauce with a garnish of crispy fried sage leaves.