Into autumn, the veg garden is not producing much, and I will include carrot tops in cooking, adding a touch of green on the dish. Though a bit tough and not a lot of flavour, it is much better to be blended with olive oil and pine nut, to make a paste to use. One good aspect is that carrot tops do not turns brown in the paste like basil in pesto sauce, looks good on the dish.
Pork is seasoned with salt, 5 spices powder, brown sugar and red yeast rice sauce. Sear to cook through then add remaining marinade and carrot tops to make a sauce.
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