Sweet and Sour Pork with Fava Bean Ragout

Directions

1. Rub pork with salt, cover and refrigerate overnight. Prepare a hot grill. Rub pork with 1 tablespoon SELCT olive oil and grill on every side to sear and set aside. Heat a tablespoon of SELECT olive oil in large pot over moderate heat and add onion, carrot and celery and saute for 5 minutes stirring often. Add ginger, vinegar Triple Sec, Vodka and pineapple juice and bring to a simmer. Simmer until liquid is almost gone - 20 minutes. Add beef stock and pork. Bring to a simmer, and cook at a simmer until pork is tender - 90 minutes. Remove from stock and reserve separately.
2. Place vinegar, Worcestershire sauce, 1/4 cup water, pineapple juice and soy sauce in a small pot and bring to boil over moderate heat. Combine the cornstarch and 1/4 cup water and whisk in bt drops until sauce is thickened. Season with salt and pepper.
3. Place stock in a small pot and bring to simmer over moderate heat. Add mint leaves and simmer until reduced by half. Strain and add 4 tablespoons butter and set aside. Heat oil in a large skillet over moderate heat. Just before the oil starts to smoke, add 2 tablespoons butter and cook. Once the foam subsides and butter has browned, add Fava beans and saute until hot. Add sauce and cook another few minutes. Season with salt and pepper.
4. Preheat oven to 400 degrees. Cut pork into slices or cubes. Brush with some of the poaching liquid and place in the oven to reheat and brown - 5 to 8 minutes. Remove from oven and brush again with poaching liquid. Place some ragout on the bottom of each serving plate. Top with the pork, brush with sauce and garnish with a fried wonton.