Gastronomixs

Pork ribs with Mexican persillade

This is a variation on the classic persillade. The ribs remain succulent thanks to the marrow in the persillade and you can vary with different herbs and spices from other cuisines.

Creation by Jorden van Eck

Pork ribs with Mexican persillade

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Ingredients

250

g

flat-leaf parsley

500

g

beef marrow, poached

1

bunch

coriander

75

g

breadcrumbs

125

g

smooth mustard

2

 

jalapeño peppers

5

cloves

garlic

50

g

coriander seeds

1

 

sweet white onion

2

 

limes

150

g

butter

Preparation method

  • Put the marrow in a blender together with the plucked parsley leaves, coriander, and mustard.
  • Finely blend until you have a pulp, add the remaining ingredients, and continue to blend finely.
  • Spread the mixture between two sheets of greaseproof paper and smooth it out with a rolling pin so that it is of uniform thickness. Now place in the refrigerator or freezer.
  • Roast the rack of ribs in an oven dish in a preheated oven at 180°C for half an hour.
  • Remove the ribs from the oven and set aside briefly to rest, and lower the oven to 140°C.
  • Continue cooking the ribs in the oven for another 60 minutes or until it reaches a core temperature of 55°C.
  • In the meantime, cut out a neat slice from the herb crust the size of the rack of ribs.
  • Approx. fifteen minutes before the meat is done, place the herb crust on the meat and continue to cook in the oven.
  • Once the rack is cooked, leave it to rest for five more minutes.

Serving suggestions

  • Goes well with a salad containing green apple, turnip greens, and crème fraîche with coriander or salsa verde.

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