Maple glazed Mangalitsa pork rib with fermented red cabbage
Recipe

Maple Glazed Mangalitsa Pork Rib, Fermented Red Cabbage, Mustard

Three days in brine, then twenty four hours at a low heat, then pressed overnight. Almost none of it is work, but none of it can be hurried.

Home/Maple Glazed Mangalitsa Pork Rib, Fermented Red Cabbage, Mustard
Serves
4

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
  • 4 tbsp whole grain mustard

Method

  1. Make the brine by mixing all the ingredients together, heat until the 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 the 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 the pork from the 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