When Pork's A Good Thing

Guy Fieri is a man on the move, always on the lookout for inspiration.

He's frequently on the road visiting mom-and-pop eateries for one of his three Food Network shows, "Diners, Drive-Ins and Dives," or in New York taping the other two, "Ultimate Recipe Showdown" and "Guy's Big Bite." Or, you might find him at one of his three restaurants in Northern California, or trying out something new in his home kitchen.

Some consider Fieri a bit of a wild man, but at heart, he's a chef who loves food and loves what he does.

He stood still long enough to visit The Early Show Friday with a recipe for what he calls "wicked pork," and some awesome sides.

RECIPES

Wicked Pork with Greens and Fettucine

For Pork
3-1/2 - 4 pound pork loin
2 tablespoon soy sauce
4 cloves garlic, peeled
3/4 cup rough chopped red bell pepper, seeded
1/4 cup seeded jalapenos
1" fresh ginger, peeled
1/2 teaspoon Chinese 5 spice
1 Tablespoon rice vinegar
1 Tablespoon orange juice (fresh squeezed)
1/2 fresh pineapple, peeled and cored, rough chopped
Juice of 1 lime
1 teaspoon freshly cracked pepper
1 teaspoon salt

In a food processor fitted with chopping blade, add in garlic and ginger, pulse 3 times, add in jalapeno and red bell pepper, pulse 3 times, add in remaining ingredients, pulse 3-5 times to blend well, but not liquefy. Season to taste. Remove 1-1/2 cups of marinade and set aside. Place pork in resealable plastic bag and pour marinade over. Refrigerate for at least one hour, up to four hours.

Preheat oven to 350 degrees. Remove pork from refrigerator while oven is preheating, drain off excess marinade and discard. Place pork in roasting pan fitted with a rack and cook until internal temperature registers 160 degrees, approximately one hour and 30 minutes. Remove from oven and let rest covered loosely for 10 minutes, slice thin, serve as described below.

Greens
2 cups baby bok choy, sliced into fourths, longways
1/2 cup green onions, sliced on the diagonal
1-1/2 cups green cabbage, cored and sliced thin

In a large bowl, combine prepared vegetables.

Vinaigrette
Reserved marinade from above
4 Tablespoons rice wine vinegar
1/2 cup extra virgin olive oil
2 Tablespoons lime juice
1 Tablespoon cilantro, chopped
1 teaspoon red pepper flakes

In a medium, non reactive bowl, combine ingredients. Add half of vinaigrette to prepared vegetables, toss to combine, cover and set aside.

1 pound of fettucine, prepared
1 Tablespoon extra virgin olive oil
1 Tablespoon soy sauce

Cook pasta al dente according to directions, add in olive oil and soy, toss to combine.

For final assembly:

On a large platter, place prepared, dressed pasta, top with sliced pork, then prepared dressed vegetables, drizzle entire dish with about 1/3 cup of reserved marinade, serve immediately.

Yield: Serves 6 - 8
Prep time: 30 minutes
Inactive Prep time: 1 - 4 hours
Cook time: 1-1/2 hours approximate
Ease of preparation: Moderate

FOR MORE OF GUY'S RECIPES, TO GO PAGE 2.

Four-Bean Relish

1/3 c Red wine vinegar
4 T Basalmic vinegar
1/4 c EVOO
2 t Black pepper, fresh cracked
1/4 c Scallions, diced
3/4 c Red onions, fine dice
1/4 c Pepadoos (sweet red peppers) or roasted red bell peppers, fine diced
1/2 t Salt, sea
3 T Honey
12 oz White beans, canned drained
12 oz Chic peas, garbanzo beans, canned drained
12 oz Pinto beans, canned and drained
12 oz Black beans, canned and drained

Mix all ingredients together and let set up in refrigeration for at least on hour. Mix thoroughly before service.

Banana Pineapple Lassi

2 teaspoons dry chai spice blend
8 oz vanilla bean yogurt
1 banana, about one cup
1 small can of pineapple in heavy syrup (about 6 ounces)
3 oz Dark Rum, suggest Meyers
1 ounce Vodka

Rim 4 highball glasses with dry chai spice blend. Combine all ingredients into blender and blend on high. Pour into 4 glasses.

Yield: 4 portions
Prep time: 2 minutes
Cook time: None
Inactive Prep time: None
Ease of Preparation: Easy

Fried Plantains with Sweet Heat

3 Green plantains
1/4 cup garlic, minced
2 Fresh limes, cut
2 Tablespoons sweet chili sauce
1 Tablespoon sweet hot mustard
1 teaspoon horseradish, Old Fashioned, straight
1 Tablespoon rice vinegar, natural
1/8 teaspoon red pepper flakes
Dash cayenne pepper
Coarse sea salt and fresh cracked black pepper to taste
2 Cups canola oil

Make sauce first. Combine in a small glass or ceramic bowl the juice of 1/2 of lime, sweet chili sauce, mustard, horseradish and vinegar. Set aside.

Heat oil in heavy pan ( 12" pan 1/2" deep in oil)
Cut plantain on diagonal into 1" thick pieces, remove peel. When oil is hot, add in plantains and fry both sides until golden. Drain on paper bag, add salt, pepper and place smashed garlic on plantains. With a flat bottomed, heat proof, glass bowl, smash plantains evenly flat, embedding garlic into them. Return to hot oil and fry until dark golden brown. Remove, drain again on paper bag, adding more coarse salt to taste, the cayenne pepper and a squeeze of lime.

Serve while hot with sauce.