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Recipe for 2 portions Pork Riblets: 1 slab baby back ribs or pork side ribs, olive oil, red wine, chopped onion and garlic, soy sauce, 7-spice seasoning, salt, pepper, 2 large potatoes, 1 egg yolk, garlic powder, Italian seasoning, a touch of cream, mozzarella cheese. Can be served with polenta instead of potato.
Heat the oil in a pen and sauté the garlic and onion; slice the ribs to single riblets and add them to the pan. When the riblets are seared add the wine, soy sauce, 7-spice seasoning, salt and pepper to taste (keep in mind that the soy sauce is salty). Transfer in a small roasting pan, add little water, cover and bake until the meat falls easily off the bone.
For the Duchesse potato: Boil the potatoes, mash them add the seasoning and the egg yolk (add a touch of whipping cream if needed) and put the mixture in a piping bag. Grease the bottom of a pan and sprinkle some breadcrumbs. Pipe 2 big or 4 smaller duchesse potato shapes and grate some mozzarella cheese on top. Bake for 15 min. at medium heat. Serve as seen on the picture. Drizzle the remaining sauce over the served pork riblets.
I served the pork ribs for this photo with polenta squares and a scoop of goat cheese, which makes the polenta unbelievably delicious. |
