Ingredients

1 pound pork loin
1/2 C. hoisin sauce
1 Tbsp. garlic; chopped
1 Tbsp. ginger root; chopped
1 Tbsp. lemon grass; chopped
1/4 C. soy sauce
1 C. wild rice
2 C. chicken stock
20 chestnuts
butter, as needed
1 Tbsp. garlic; chopped
1 Tbsp. shallot; chopped
zest of one orange
1/8 C. hoisin sauce
salt and pepper

Cooking Instructions

Clean and trim the pork loin. Heat oven to 450 degrees. Combine the hoisin sauce, garlic, ginger, lemon grass and soy sauce; brush the pork loin with it. Place pork in heated oven and immediately reduce heat to 300 degrees. Roast pork for 15 minutes, continuing to brush with soy mixture. Cool the pork. For rice: Combine wild rice and stock in saucepan. Simmer until rice is tender, for about 45 minutes. Cool and chop the pork. For chestnuts: With the tip of a paring knife, cut an “X” into each chestnut. Place in preheated 400 degrees oven a few minutes (usually about 10 minutes). Take out and cool. Peel off shell and chop chestnut meat. To serve: Melt butter in electric frying pan or Chinese wok. Add garlic, shallots, chopped pork, chopped orange zest, cooked wild rice, chopped chestnut meat and hoisin sauce. Cook over moderate heat. Season with salt and pepper.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)