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Discover the pork recipe with honey, spices and yellow curry by Flora Mikula. A Chef who makes us travel with a recipe rich in flavors

Ingredients for pork spare ribs with honey, spices and yellow curry recipe – serves 6

Pork spare ribs
1,2kg

MARINADE
6 tablespoons tomato paste
1 tablespoon yellow curry paste
6 tablespoons honey
2 oranges
Thyme, rosemary, bay leaf

Chicken stock
4 leaves celery stalk
1 carrot
1 onion
3 garlic cloves
3 bay leaves
1 pinch thyme
Fond de volaille

Pan-cooked fregola sarda risotto-style
1 red onion
3 garlic cloves
1 carrot
1 celery stalk
½ Pack Fregola sarda
Spanish bell peppers
3 tablespoons olive oil
3 cultivated mushrooms
Champagne

Romanesco broccoli
½ Romanesco broccoli

Vine-ripened tomatoes and celery stalk leaves
2 bunches vine-ripened tomatoes
10 leaves celery stalk

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Matfer-Bourgeat-recette-travers-de-porc-Flora-Mikula

Pork spare ribs

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Matfer-Bourgeat-recette-travers-de-porc-Flora-Mikula

Cut the pork spare ribs in 2 following the bone.

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In a hot pan, brown both sides. Put the pork spare ribs in a roasting pan. Keep the fat to pan fry the fregola sarda. Lightly season with salt.

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Marinade

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Matfer-Bourgeat-recette-travers-de-porc-Flora-Mikula

Mix the ingredients in a bowl with an Exoglass® whisk FMC until the preparation is smooth and homogenous.

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Use the marinade to baste the pork spare ribs. Add the thyme, rosemary and bay leaf.

Tips of Flora Mikula


Pour the juice of two oranges onto it for a softer textured meat.

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Cooking of pork spare ribs

Method 1: With a sous-vide mistral machine: minimum 10 hours at 80°C (175°F)
Method 2: In the oven: minimum 6 hours at 100°C (212°F)

When cooked, remove the pork spare ribs and set aside.
Strain the fat from the pork spare ribs.

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Tips of Flora Mikula


For both methods, the meat is tenderer when the cooking time is prolonged.

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Chicken Stock

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Fill a pan with water and add the ingredients. Boil the liquid to release the flavors for a perfect stock.

Pan-cooked fregola sarda risotto-style

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Matfer-Bourgeat-recette-travers-de-porc-poele

Heat the pork fat in a frying pan. Cook the onion and garlic cloves.

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Matfer-Bourgeat-recette-travers-de-porc-poele classe chef

Add the carrot and celery, both cut into brunoise.

Matfer-Bourgeat-recette-travers-de-porc-Poele Classe Chef
Matfer-Bourgeat-recette-travers-de-porc-Poele Classe Chef

Add ½ packet fregola sarda. Deglaze with champagne and evaporate.

Matfer-Bourgeat-recette-travers-de-porc-Tamis Exoglass

Strain in the stock in several batches using the Exoglass® strainer. Cook over low heat until the fregola sarda has absorbed the stock.

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Heat the olive oil in another frying pan. Slice the cultivated mushrooms.

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Open the pimentos in two and remove seeds if necessary and cut into brunoise. Sauté the mushrooms quickly to keep semi-raw and add the pimentos.

Matfer-Bourgeat-recette-travers-de-porc-Poele Classe Chef

Mix together the mushroom and pimentos with the fregola sarda mixture. To finish, bind the risotto with the fat from the pork spare ribs.

Romanesco broccoli

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Remove the leaves from the base of the stalk. Cut florets by removing the small stalks from the central stalk.

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Blanch 5 minutes in a large quantity of boiling salted water. Rinse and put quickly in cold water to stop further cooking.

Pork spare rib sauce

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Matfer-Bourgeat-recette-travers-de-porc-Tamis Exoglass
Matfer-Bourgeat-recette-travers-de-porc-Tamis Exoglass

Set aside the sauce then deglaze with the cooking water from the Romanesco broccoli. For a smooth sauce, strain through an Exoglass® strainer

Vine-ripened tomatoes and celery stalk leaves

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Matfer-Bourgeat-recette-travers-de-porc-Poele Classe Chef
Matfer-Bourgeat-recette-travers-de-porc-Tamis Exoglass

Fry the tomatoes and celery stalk leaves in olive oil. Remove and strain with a skim’all.

To plate

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On a serving trolley, place the meat, fregola sarda risotto-style, broccoli and vine-ripened tomatoes. To finish, finely grate orange peel over the dish.

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