Batallé el Único ribs pickle sauce with citrus fruit
Pickle sauce is ideal for preserving food, and its vinegar base give a unique touch to its cooking point and flavour. It can be made from many products, and yes, also using our Batallé el Único ribs.
Ingredients
12 pork ribs Batallé el Único
4 carrots
4 onions
1 fennel bulb
1 red pepper
½ garlic head
Some curly endive leaves (escarole)
Cooked white beans
150ml rice vinegar
400ml of water
Fermented bean paste
1 orange
1 lemon
1 bay leaf or rosemary
Chives
Chili pepper
Ginger
Virgin olive oil
Salt
Elaboration
STEP 01: 1. Sauté the vegetables and ribs at a high temperature for a minute in a pan with a thread of oil. Put aside.
STEP 02: Peel and cut the onions, carrots, fennel and pepper into thin strips. Put them in a saucepan over low heat and add whole garlic. Season.
STEP 03: Add the ribs and the ginger cut into slices, bay leaves, rosemary, chili pepper and a piece of orange and lemon peel.
STEP 04: Stir everything together and pour the vinegar, the citrus juices, water and cover with oil. Let it boil for a few minutes. Separate the bean paste with some liquid and pour into the pan.
STEP 05: Cover and let to cook slowly for about 90 minutes until the meat is tender.
STEP 06: Remove from the heat and let it cool and rest until the next day in the refrigerator.
STEP 07: Degrease fat juice. Boil the juice in a saucepan for a few seconds until it becomes a sauce texture.
STEP 08: Clean the escarole. Wash and drain the beans.
STEP 09: Place the ribs on a dish, combining the beans and the washed escarole leaves.
STEP 10: Pour the pickle sauce over it and the vegetables on top.
STEP 11: Serve with chopped chives on top.
Observations
It is important to let the pickle stand as to get a better taste from it and the flavours become uniform.
Although this dish can be eaten cold it is as its best slightly tepid.