Maple Glazed Mangalitsa Pork Rib, Fermented Red Cabbage, Mustard
Ingredients
(for the brine)
1l water
30g salt
15g brown sugar
3g Prague Insta-Cure No.1
4g Fennel seeds
600g Mangalitsa pork rib with skin and bone
1 small onion, roughly chopped
2 cloves of garlic
1 small bunch of thyme
300g fermented red cabbage
40g maple paste
(for the sauce)
500ml apple juice
200ml gravy
4tblsp whole grain mustard
(for the brine)
1l water
30g salt
15g brown sugar
3g Prague Insta-Cure No.1
4g Fennel seeds
600g Mangalitsa pork rib with skin and bone
1 small onion, roughly chopped
2 cloves of garlic
1 small bunch of thyme
300g fermented red cabbage
40g maple paste
(for the sauce)
500ml apple juice
200ml gravy
4tblsp whole grain mustard
Instructions
1. Make the brine by mixing all the ingredients together, heat until sugar has dissolved, put into a container tall enough to cover the pork then chill. When the brine is cold, pour over the pork, make sure the pork is completely submerged, cover with a lid and put in a fridge for 3 days.
2. After the 3 days remove pork and wash in cold water. Put the pork into a pan just large enough for it, cover with water and add the onion, garlic and thyme. Heat to 75 degrees and cook for 24 hours.
3. When cooked (the bones should come out easily) remove pork from liquid, wrap in cling film, place a heavy weight on top and leave in the fridge overnight.
4. The following day, remove the skin with a thick layer of fat and keep for crackling. Cut the pork into 4 equal pieces and fry in a hot pan until golden, brush with the maple paste and finish under a hot grill until bubbling.
5. Roast the pork skin in a hot oven until golden and crunchy then cut or break into 4 pieces.
6. Boil the apple juice until you are left with 100ml, add the gravy, bring to a boil and stir in the mustard.
7. Serve the pork with some cabbage on the side, one piece of crackling and the mustard sauce.
by Sean Kelly, Head Chef at Station Road