Pork Baby Back Ribs v Spare Ribs
Despite the big differences in the size of baby back ribs compared with spare ribs, they’re really just two different pieces of the same cut of meat. Baby back ribs are cut from the top of the rib cage, near the backbone, whereas spare ribs are cut from the bottom of the rib cage & can include the brisket, as identified in the image to the right.
Pork Baby Back Ribs
Ingredients
2 x 1.25kgs baby back pork ribs
Liquid Smoke, optional
French mustard, sufficient to coat both racks
1 tbsp sea salt, to taste
1 tbsp cracked black pepper
Spice rub
Hahn Super Dry Beer or your preferred vice
Glaze
barbecue sauce, sufficient to coat
Method
Remove the membrane as illustrated below, trim racks, season with salt & pepper & generously coat with French or a mustard of your choice. This is not used to impact any additional flavour but more so as an adhesive for the spice rub to bind to.
Sprinkle spice rub on both sides of the racks; just apply pressure with the palm of your hand as opposed to rubbing.
Pre-heat the oven to 135°C., add the ribs to the foil with a dash of beer to help create steam, wrap the ribs in foil, sealing the edges of the foil to create a sealed packet.
Place the ribs on a baking sheet bone side down in the oven on a rack in the centre of the oven. 135°C can be considered a low heat & you will need to cook for approximately 2½ hours.
Remove from the foil packets & glaze ribs with your preferred barbecue sauce.
*Liquid smoke may not be readily available; however, there are numerous brands of Smokey BBQ sauce available at most supermarkets
Raise the oven temperature to 200°C. & cook for a further ½ hour or until you reach an internal temperature of 90°C. Remove the ribs from the oven & coat with more BBQ sauce. Serve immediately.
Removing the Membrane from Baby Back Ribs
At one end of the rack, slide a dinner knife under the membrane & over a bone. Lift & loosen the membrane until it begins to seperate.
the edge of the membrane with a paper towel & pull it off. The paper towel will help you grip the membrane.
The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Pork San Choy Bow
Ingredients
2 tbsp peanut or sunflower oil
½ bunch long green shallot, white & light green finely chopped, dark green sliced at an angle
1 carrot, finely grated
500gms pork mince
2 tbsp massaman curry paste
2 tbsp kecap manis, plus extra to drizzle
Juice of 1 lime, plus extra wedges to serve
½ bunch Thai basil, leaves picked
1 cos lettuce, leaves separated
Sliced red chilli, to serve
Crispy onion, to serve
Method
Heat oil in a wok over a high heat. Add white & light green part of the long green shallot & cook for 1 minute, then add the carrot & cook for a further 2-3 minutes until softened.
Add pork mince, breaking up the mix with a wooden spoon, then add the curry paste & kecap manis & cook, tossing, for 5-6 minutes until fragrant & combined.
Add the lime juice, half the Thai basil & 1⁄2 cup (125ml) water & cook for a further 5-6 minutes until all liquid has evaporated & pork is caramelised.
Serve in lettuce cups topped with extra basil, chilli, crispy onion, long green shallot greens, & drizzle with extra kecap manis
Pork Loin Chops w/ Blue Cheese Crust & Apricot Glaze
Ingredients:
4 boneless centre-cut pork loin chops, trimmed & frenched.
Seasoning Blend
2 tbsp salt
2 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp celery seed
1 tbsp dried parsley
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tbsp olive oil
60gms crumbled blue cheese
2 tbsp sliced chives
¼ cup panko breadcrumbs
Apricot Glaze:
½ cup apricot jam
1 tbsp cognac or an orange liqueur works well
Method:
Apricot Glaze:
Heat apricot jam until liquid form & strain through a fine mesh chinois to remove large apricot pieces. In a saucepan, combine both the apricot jam syrup & cognac or preferred liqueur.
Cook over moderate heat for 3 to 5 minutes, until reduced & desired consistency has been achieved
Seasoning Blend
The above quantity makes sufficient for other dishes, apply as required & store remainder for later use.
Lightly coat the pork chops with the glace & add seasoning blend on both sides.
In a large skillet heat the oil over medium heat. Add the pork loin chops & cook 3 minutes on each side. Transfer the pork to a rimmed baking sheet.
In a small bowl, mix together the blue cheese, chives & bread crumbs. Break any large pieces of cheese into fine crumbs.
Top the pork slices evenly with the cheese mixture. Bake about 12 minutes or until the internal temperature is 155ºC
To plate, place loin chop in centre of plate, apply glaze & garnish with a sprig of parsley.
Pork Wellington
Ingredients:
1 pork tenderloin 500gms, silver skin removed
kosher salt, to taste
freshly ground black pepper, to taste
2 ½ tbsp olive oil, divided
450gms cremini mushrooms
2 tbsp unsalted butter
1 medium shallot, minced
1 clove garlic, minced
1 tsp finely chopped fresh thyme
¼ cup white wine
10 slices prosciutto
2 to 3 tbsp all-purpose flour
1 sheet frozen puff pastry, thawed
For Brushing:
1 large egg yolk
1 tbsp water
For Serving:
1 cup béarnaise sauce, optional
Method:
Generously season the pork all over with salt & pepper.
Add 2 tablespoons of the oil to a large skillet over medium-high heat. When the oil shimmers, add the tenderloin & brown on all sides, turning with tongs to achieve even colour.
Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 F on an instant-read thermometer, 10 to 15 minutes.
Transfer the tenderloin to a plate or cutting board & let cool.
Make the Mushroom Mixture: Using a food processor, pulse the mushrooms into a fine texture.
In a large skillet over medium-high heat, add the butter & the remaining ½ tablespoon olive oil.
When the butter melts, add the shallot & sauté for 2 minutes.
Stir in the chopped mushrooms, garlic, thyme, & a generous pinch of salt. Continue to sauté until the liquid has evaporated & the mushrooms are almost dry.
Using the white wine, deglaze the pan, scraping the brown bits from the bottom of the skillet with a wooden spoon.
Continue cooking until the liquid has evaporated & the mushrooms are almost dry. Transfer to a plate to cool.
Assemble the Pork & Mushrooms
Place a large rectangle of plastic wrap on a work surface. Arrange 5 slightly overlapping prosciutto slices over the plastic.
Extend the prosciutto lengthwise with the remaining 5 slices to make a “blanket” of prosciutto large enough to wrap the whole tenderloin.
Evenly spread ½ of the mushroom mixture over the prosciutto blanket.
Lay the pork tenderloin on top of the mushroom mixture. Spread the remaining mushroom mixture over the tenderloin.
Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.
Seal the plastic wrap tightly & twist the ends to make a compact cylinder (there shouldn’t be any pork or mushroom mixture visible). Refrigerate for 15 minutes.
Assemble the Pork Wellington
Position a rack in the centre of the oven & heat to 400 F.
Dust a work surface with the flour. Roll the puff pastry into a 12 x 18-inch rectangle.
Beat the egg yolk with the water.
Brush the egg mixture around the pastry edge.
Remove the tenderloin from the refrigerator & unwrap.
Lay the tenderloin on the pastry.
Wrap the pastry tightly around the meat.
Fold & tuck the ends underneath the resulting bundle.
Brush the pastry with the egg wash.
Transfer the Wellington to a rimmed baking sheet, seam-side down.
Bake, rotating the pan halfway through cooking time, until the internal temperature reaches 140 F on an instant-read thermometer, about 20 minutes total. The pastry should be an even golden colour. If needed, give it 3 to 5 extra minutes in the oven. Transfer the Wellington to a cutting board & let rest for 10 minutes.
Carve the roll into slices & serve with warm béarnaise sauce, if desired.
Prosciutto Wrapped Pork Medallions
Ingredients:
For the sauce:
¼ cup extra virgin olive oil
1 tbsp + 1 tsp fresh lemon juice
1 tbsp minced fresh sage
2 tsp minced fresh rosemary
2 tsp minced fresh garlic
2 tsp minced lemon zest
½ tsp kosher salt
½ tsp red pepper flakes
For the pork:
600gms pork tenderloin, trimmed well, sliced into 4 medallion
olive oil
kosher salt
black pepper
4 slices prosciutto, sliced very thin (folded in half if wide pieces)
Method:
Prepare the pork tenderloin by firstly removing the silver skin. Trim any excess fat & sinew & proportion into 4 equal medallions. If you look at your tenderloin, you will notice one end is much thinner than the other. To avoid dryness, simply fold up the thin end so that it’s doubled in size & secure with the prosciutto & kitchen twine.
Season well with salt & pepper, coat medallions with oil; & wrap a slice of prosciutto around each medallion & secure with kitchen twine.
Combine all sauce ingredients above. Pour sauce into a small saucepan & gently heat to a slow simmer to infuse flavours; however, you do not want a reduction of the sauce; heat control is imperative.
Preheat skillet to medium-high
Add medallions to the skillet & seal on each side for 1 minute only, reduce heat to medium & sauté for a further 1 -1½ minutes each side, until an instant-read thermometer inserted into centre registers 63ºC.
Remove sauce from heat & rest medallions in the saucepan constantly turning to coat the medallions in the sauce. Remove twine from each medallions & serve with sauce on a bed of polenta or moulded mash the same size as the pork tenderloin.
Oven Pork Ribs w/ Barbecue Sauce
Ingredients:
Barbecue rub:
2½ tsp paprika powder
2½ tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1½ tsp dried thyme
1½ tsp dried oregano
1½ tsp sea salt
½ tsp black pepper
Ribs
2kgs pork ribs (2 racks)
1 cup sweet alcoholic apple cider
1 tbsp olive oil
Barbecue Sauce:
1 tbsp vegetable oil
½ cup onion, finely chopped
1 tsp jalapeño, minced
2 tsp minced garlic
¼ cup apple cider vinegar
¼ cup Worcestershire sauce
1 tbsp Dijon mustard
1 cup pure maple syrup, or dark brown sugar
1 tbsp paprika, or smoked paprika
2 tsp kosher salt
¼ tsp chipotle pepper powder
¾ cup tomato paste
¾ cup orange juice
Method:
Combine the Rub ingredients & rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
Preheat oven to 160°C.
Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender.
Remove from oven, turn up to 180°C. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice & crusty.
Line a new tray with foil then baking / parchment paper (you’ll thank me later).
Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you’ve got a thick glaze on the ribs.
Cut ribs into individual or multiple rib portions & serve with remaining Barbecue Sauce!
Barbecue Sauce Preparation:
Sauté the Aromatics: Heat oil in a medium-sized saucepan over medium heat. Add the onions & sauté, occasionally stirring, until softened for 5 minutes. Stir in minced jalapeños & cook for 30 seconds. Stir in minced garlic & cook until fragrant, about 30 seconds. Turn the heat down to medium-low.
Add Liquid & Spices: Whisk in vinegar, Worcestershire sauce, mustard, maple syrup, paprika, salt, chipotle powder, tomato paste, & orange juice.
Reduce the Sauce: Bring sauce to a simmer, then cook over low heat until thickened & the acidity has reduced. Stir occasionally, about 20 minutes.
Smooth the Consistency: Strain the barbecue sauce through a fine mesh strainer. Cool to room temperature, & then serve with your favourite meat. Transfer to an airtight container or jar if not using immediately. Good for up to 5 days when refrigerated.
Pork Loin Stuffed w/ Pesto & Prosciutto
Ingredients:
For the Pesto:
1 cup fresh basil leaves
½ cup fresh tarragon leaves
½ cup fresh dill leaves
½ cup chopped fresh chives
½ leek, trimmed & diced
1 tbsp fresh thyme leaves
2 tsp prepared horseradish
1 garlic clove, minced
zest of 1 lemon
¼ cup extra-virgin olive oil
For the Pork Loin Roast:
1½kgs pork loin roast
2½ tsp kosher salt, divided
6 slices prosciutto
½ cup grated Parmesan cheese
2 tsp ground black pepper
2 tbsp olive oil
Method:
Combine basil, tarragon, dill, chives, leeks, thyme, horseradish, garlic, & lemon zest in a blender or food processor. With processor running, drizzle in oil through food chute. Process until mostly smooth.
Pork Loin Roast Preparation:
Preheat oven to 180°C. Place the loin on a cutting board with the fat cap on the board & the small end facing you. With a very sharp knife, cut the loin lengthwise to within ½ inch of bottom of pork, cutting to, but not through, the other side. Open the cut pork like a book.
Repeat process with each half, being careful to cut to within ½ inch of the bottom of the pork but not through. Top butterflied pork with plastic wrap; & using a tenderizing mallet or rolling pin gently pound to an even ½-inch thickness.
Remove plastic wrap & discard. Season with salt over pork & spread evenly with pesto & top with prosciutto & grated Parmesan cheese.
Roll meat back into a tight spiral &, using butcher’s twine, tie roll at evenly spaces intervals. Season on all sides with salt & pepper.
Heat a skillet over medium-high, rub roast with olive oil & sear, starting fat side down & turning roast occasionally until evenly browned. Place skillet in preheated oven & roast until a meat thermometer inserted in centre reads 58°C.
Transfer to a cutting board & rest pork rest, lightly tented with aluminium foil, for 30 minutes or so.
To serve, remove butchers twine & slice as desired.