I have indeed returned to the pork ribs, for they yield the most succulent meat, and I have been able to source blocks of ribs locally from www.artisanmeats.in, which allows me to cut and use them in a variety of ways …
… believe me when I say that this is fool-proof, as opposed to local pork belly that can be a hit or miss, depending on which part of the belly the piece is from.
All you have to do for the first part of cooking this dish is to refer to the recipe entitled ‘Succulent Slow Cooked De-boned Pork Ribs,’ located in this section, Treat of the Week on DiyaSethi.com, for the step by step instructions for the first cooking, pressing and trimming of the pork.
The next step is to slice the pork into 3/4 inch wide rectangles and then into squares as shown below, and set aside until use.
Next you will make the mustard sauce for the Twice Cooked Pork Rib Bites, Cream of Mustard, Leek and White wine.
YIELD: 4 PORTIONS
- 1 large leek (both white and half of the green parts, finely chopped)
- 20g unsalted butter
- 2 garlic cloves, finely chopped
- ½ cup white wine
- ½ cup double cream
- 3 tablespoons Dijon mustard
- ¾ tsp caster sugar
- Salt to taste
Now this is a really simple, and simply delicious sauce to make … gather together your ingredients as shown in IMAGE 1, then finely chop your leeks and garlic (STEP 1), sweat them (i.e. saute without colouring) in 20g unsalted butter over low heat (STEP 2), then add the wine, bring it to a boil and keep boiling until reduced to a virtual syrup (STEPS 3 & 4), i.e. ¼ its original volume.
Then add the cream and mustard together (STEP 5), stir to incorporate fully over low heat (STEP 6), then bring to a boil and immediately turn off heat (STEP 7). Reserve until use.
Now you will fry the pork rib bites fat side down in a non-stick pan until they have crisped up and turned golden brown, all the while pouring the rendered fat over the flesh, and once crisped and browned, flip over, turn off the heat and let the flesh warm through in the residual heat (STEPS 8 TO 11). Best to bring the pork rib bites to room temperature before you do this.
Plating and Presentation of Twice Cooked Pork Rib Bites, Cream of Mustard, Leek and White Wine
Take a 2½ inch open round mould/cookie cutter and spoon a thin layer of the mustard sauce inside, then remove the mould and place three pieces of the pork ribs as shown below (STEPS 1 TO 3). Garnish with micro-herbs (FINAL IMAGE) and serve this beauty at once … trust me when I say it will elicit a huge round of applause!
Above: Final Image