Crispy Pork with Pickled Onions and Asparagus : Robert Irvine

Ingredients

• 7 ounces pork shoulder
• 2 ounces orange juice
• Juice of 1/2 lemon
• Canola oil, for frying
• 2 tablespoons flour
• 1 tablespoon cornstarch
• Kosher salt and freshly ground black pepper
• 1 clove garlic, crushed
• 1 ounce red wine vinegar
• 1 teaspoon sugar
• 1 slice red onion, cut into a julienne
• 1/2 tablespoon unsalted butter
• 1 clove garlic
• 4 to 5 asparagus spears, halved (about 2 ounces)
• 1/2 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 teaspoons pine nuts
• 1/3 teaspoon minced garlic
• 5 teaspoons grated Parmesan