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  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
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Iberian pork ribs with breadcrumbs and asparagus

by Giorgio and Gian Pietro Damini
  1. Iberian pork ribs with breadcrumbs and asparagus
Item 1 of 1
  • Main
  • medium
  • 4
  • 1 hour 10 minutes
★ ★ ★ ★ ★
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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
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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

SAVE RECIPE

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
Giorgio and Gian Pietro Damini

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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