Iberian pork ribs with breadcrumbs and asparagus
Item 1 of 1
- medium
- 4
- 1 hour 10 minutes
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
- 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
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 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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