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PORK RIBS CARAMELISED WITH HONEY |
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Pork is marvelously well suited to a 'sweet & sour' taste.
The preparation of these caramelised pork ribs results in a strong, exotic dish with rich aromas. The tender interior of the meat and its crunchy crust are accompanied by a palet of aromas produced with dried apricots and quince fruit enveloped with the caramelised honey note.
The power and the notes of cedar, spice and honey of a Hawaii Kona Lei combine with elegance and voluptuousness. The woody note of the coffee awakens first the grilled notes of the ribs; then the touch of honey combines with the dish's caramel flavour to bring out a peanut note in the mouth. Finally, the aromas of dried fruit fill the palate. The powerful roundness of this vintage of coffee is what draws out the exchange of notes over time.
For 4 people
Preparation time:
1 hour 15 minutes
1.2 kg. pork ribs
50 cl. clear veal stock
100 g. honey
1 lime
10 g. ginger
100 g. young onions
200 g. soya beans
150 g. sweet potatoes
thyme
10 cl. peanut oil
50 g. butter
salt and freshly ground pepper
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- Place the pork ribs in a pan, cover with water and leave to boil for 5 minutes.
- Drain and place in a roasting pan with a drop of peanut oil and a sprig of thyme. Cook in a low oven (180°C) for 40 minutes.
- Peel the new onions and chop finely. Cook with a dab of butter.
- Peel and dice the sweet potatoes.
- Cook slowly with a little water and a dab of butter.
- Peel and chop the ginger, squeeze the juice from the lime.
- Place the ginger in a saucepan with the lime juice and honey. Cook to obtain a golden caramel.
- Add the veal stock, reduce by ¾ and strain.
- When the pork ribs have finished cooking, pour off the fat and add the sauce.
- Cover the ribs well with the sauce and caramelise slightly.
- Pour a bit of peanut oil in a non-stick pan. Add the soya beans and onions and cook quickly to remove their juices. Add the butter and diced sweet potato.
- Place the ribs on a plate, grind pepper on top (three turns of the peppermill) and add the sautéed vegetables.
- Ladle on the sauce.
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