Iberian pork ribs with breadcrumbs and asparagus
- Main
- Medium
- 4
- 1 hour 10 minutes
PT1H10M
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.
Ingredients
Iberian pork spare ribs
- 600g of Iberian pork spare ribs
- 1 sprig of rosemary
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
- 8 asparagus spears , peeled
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 asparagus spears , peeled
8
To plate, place the asparagus spears on the plate with a rib on top and to the side
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Iberian pork ribs with breadcrumbs and asparagus
