This playful dish is a nod to the classic Orange Peel Beef. Lighten up! it extolls. And that’s what makes pairing it with MacRostie’s most playful wine (Pinot Noir Rosé) so much fun. The bitter rapini, which is common in Southern Europe and China (believe it or not) also ties wine to Asian cuisine in a uniquely Californian sort of way. The thin-skinned clementines, once gently cooked, become quite edible and it is this tartness of the skin combined with the bitterness of the rapini that contrast the fruit notes of the wine and the sweetness of the chili sauce and the fivespice. Serves 4 1 pound boneless pork loin chops; sliced into small pieces 3 tablespoons flour 1 tablespoon sesame oil; divided 1 tablespoon olive oil; divided 2 tablespoons minced ginger 4 small clementines (skin on); cut into 8 pieces each ½ cup sweet chili sauce 4 tablespoons soy sauce ½ teaspoon five spice powder salt and pepper 1 bunch rapini; chopped into small pieces Brown Rice 1 cup brown rice 1 ½ cups water 1 tablespoon butter Bring rice, water and butter to a boil. Stir once. Reduce to lowest temperature and cover. (It’s always best to the … Continue reading →