Gastronomixs

Pork rib prepared as ham

These ribs are brined, poached, and glazed with whisky and mustard.

Creation by Ricardo Kik

Pork rib prepared as ham

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Ingredients

1

kg

pork ribs

3

litres

water

15

g

salt

15

g

curing salt

4

sprigs

rosemary

4

sprigs

thyme

2

cloves

garlic

2

 

bay leaves

4

 

cloves

200

g

brown caster sugar

1

spoonful

fine mustard

3

tbsp

whisky

Preparation method

  • Make the brine by mixing all the ingredients together.
  • Clean the bones of the pork ribs.
  • Cut crosses into the fat on the top side.
  • Brine the pork ribs for 48 hours, pat dry, and then vacuum pull them.
  • Poach at 90°C for 30 minutes per kg.
  • Set aside to cool down slightly.
  • Mix all the other ingredients to make a rub.
  • Then rub this mixture all around the ‘ham’.
  • Caramelise in an oven at 200°C for approximately fifteen minutes.
  • Rub more of the mixture into the meat every five minutes.

Serving suggestions

  • Serve as a main dish, e.g. in combination with red onion compote and pommes fondant.
  • Cut into slices and serve on small buns with a green herb sauce.

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