Iberian pork ribs with breadcrumbs and asparagus

  • medium
  • 4
  • 1 hour 10 minutes
Not yet rated

This delightful recipe from Giorgio and Gian Pietro sees Iberian pork ribs cooked sous vide, before coating in a satisfying mustard crust for a crispy finish. Served simply with pickled white asparagus and blanched green asparagus, this dish is fairly simple to pull off if you have the right equipment.

First published in 2015

Ingredients

Metric

Imperial

Iberian pork spare ribs

Pickled white asparagus

  • 8 white asparagus spears, peeled
  • 700ml of vinegar
  • 400g of sugar
  • 7g of salt

Mustard crumb

  • 300g of flatbread, (preferably Schüttelbrot), toasted
  • 3 tsp Dijon mustard, plus extra for brushing
  • extra virgin olive oil to taste
  • salt to taste
  • pepper to taste

To serve

Equipment

  • Water bath
  • Vacuum bags
  • Chamber sealer
  • Food processor

Method

1
To make the pickling liquor for the white asparagus, in a small saucepan heat the vinegar, sugar and salt until dissolved. Take off the heat and set aside
  • 700ml of vinegar
  • 400g of sugar
  • 7g of salt
2
Cut the white asparagus in half lengthways and place them in an airtight container. Cover with the cooled pickling liquor and leave to marinate for 1 hour
  • 8 white asparagus spears
3
Blitz the flatbread to a crumb in a food processor. Mix through the mustard, olive oil and salt and pepper
  • 300g of flatbread, (preferably Schüttelbrot), toasted
  • 3 tsp Dijon mustard
  • extra virgin olive oil to taste
  • salt to taste
  • pepper to taste
4
Preheat a water bath to 65°C
5
Put the ribs in a vacuum bag along with a sprig of rosemary, seal in a chamber sealer and cook in the water bath for 45 minutes
6
Once ready, open the bag and cut the ribs into individual portions. Brush with mustard, roll them in breadcrumbs and cook in a pan with a little olive oil until golden
7
In a saucepan of boiling water, blanch the green asparagus for 2 minutes and refresh in iced water
8
To plate, place the asparagus spears on the plate with a rib on top and to the side
First published in 2015

The only Michelin-starred butchers in Italy take the country’s best meat and use it to create simple, traditional dishes in their artisan shop and restaurant just outside Vicenza.

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