Pork rib with red onions
From the one star french chef Patrick Asfaux
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Cooking time :
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A recipe adequate for persons suffering from type 2-diabetes
for 4 (quite heavy appetite) persons
for 4 (quite heavy appetite) persons
- 4 nice farm pork ribs (1/2 lb each)
- 30 grams (1 oz) goose or duck fat
- 4 young green/white onions
- 2 big red onions, thinly sliced
- 5 centiliters (1.5 lq oz) red wine vinegar
- a little fresh thyme without the branch
- 300 grams (2/3 lb) small potatoes, boiled in salted water with a laurel lef
- 5 centiliters olive oil
- table sdalt and freshly ground black pepper
Progression
1/heat the 2/3 of the fat in an iron cast casserole and then put the ribs in it, season and brown them during 5 minutes obn each side, then pour the young onions, make the heat lower, cover the cassrole with a lid and keep cooking during 20 minutes. Then take the casserole out of the hob and keep like that, still covered
2/during the cooking of the meat, pour the remaining fat into a deep pan, pour the red onions already sliced, season them, cover with a lid and let them gently swear without colour during 15 minutes, then add the vinegar and continue cooking during 5 minutes then take the pan out of the hob, still covered
3/cook the potatoes in oil in a casserole during 10 minues, season, add some fresh thyme, add 5 centiliter water, cover for steaming
Presentation:
on each nice dish, put a rib in the middle, top with a spoonfull of red onions then with 1 of the young onions. Put a little sauce from the cooking of the ribs (take the fat off before) around it and serve the potatoes in a separate dish
2/during the cooking of the meat, pour the remaining fat into a deep pan, pour the red onions already sliced, season them, cover with a lid and let them gently swear without colour during 15 minutes, then add the vinegar and continue cooking during 5 minutes then take the pan out of the hob, still covered
3/cook the potatoes in oil in a casserole during 10 minues, season, add some fresh thyme, add 5 centiliter water, cover for steaming
Presentation:
on each nice dish, put a rib in the middle, top with a spoonfull of red onions then with 1 of the young onions. Put a little sauce from the cooking of the ribs (take the fat off before) around it and serve the potatoes in a separate dish
credits photo : Appetizer of red onion © tktyfy
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