PHOTOGRAPHYCHRISCOURTPORTRAITPHOTOGRAPHYJONATHANLOVEKINSTYLINGKIRSTENJENKINSMERCHANDISINGEMMALY STEWARTTHIS RECIPE WAS ORIGINALLY PUBLISHEDINTHE NEW YORK TIMES.^
SWEET& SPICYRIBS,ESCHALOT
ANDCREAMY CUCUMBER
SERVES 4
Begin this recipe at least 4 hours ahead.2 tbsoliveoil
8cmpiece(40g)ginger, peeled and
finelychopped
1 greenchilli, finely chopped, seeds
andall
75ghotmangopickle,roughly
chopped(I usePatak’sbrand)
11 / 2 tbscorianderseeds,roughly
crushedin a pestleand mortar
2 tbstomatopaste
300mlpomegranatejuice
70gsoftlightbrownsugar
40gfreshcoriander, roughly
chopped
1kgporkloinribs(cutintoracks),
slasheda fewtimes with a small
sharpknife
350gmediumeschalots,peeled
andleftwhole or halved lengthways
if largerCUCUMBERSALAD
1 cucumber(330g),seedsremoved
andthencutinto^1 / 4 cm-thick
half-moons
1 tbslimejuice
1 tbsoliveoil
3 tbs sour creamPreheattheovento130°C.
Addtheoiltoa largefrypanona
medium-highheat.Oncehot,addthe
gingerandchilli,andcookuntilfragrant,
about 90 seconds.Addthemangopickle,
1 tbsofcorianderseeds,tomatopaste,
pomegranatejuice,sugarand30goffresh
corianderandbringtoa simmer.Cookfor
about5 minutes,stirringoccasionally, until
thickenedslightly.Setaside.
Addtheribs,eschalots,^3 / 4 tspofsalt
andplentyofpeppertoa roastingpan
about 34 x 26cmin sizeandtosseverything
together,arrangingtheribsflesh-sideup.
Pouroverthesauce,wraptightlywithfoil
andthentransfertotheovenfor4 hours.
Turntheheatupto170°C,removethefoil
andbastetheribswiththesauce.Bake for
a further 25 minutes,bastingonce
throughout,untilnicelycolouredandthe
sauceis sticky.Leavetocoolslightly while
youmakethecucumbersalad.
Addtheremaining^1 / 2 tbsofcoriander
seedstoa smallfrypanona medium-high
heat.Toastfor3 minutesoruntilfragrant.
Transfertoa mediumbowlalongwith
thecucumber,limejuice,oil,sourcream,
remaining10gofcoriander,^1 / 2 tspofsalt
anda goodgrindofpepperandtoss
everythingtogethertocombine.
Dividetheribs,eschalotandcucumber
saladamong4 platesand serve while the
ribs are still warm.SPICEDRACKIt’sa recipefeaturinga joltofflavours,YotamOttolenghi
style.Thestarchefenlistssomeofhisfavouritespicesand
seasonings,andputsthemtoworkona top-rankingporkdish.
A soft, cooling side rounds out this unforgettable medley.YOTAM OTTOLENGHI.
38 delicious.com.au