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WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
"Costillas De Cerdo" Pork Ribs and Pressure Cooked Pork Belly
Source: Richard Blais, Top Chef Season 4
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"Costillas De Cerdo" Pork Ribs with Malta & Soy Glaze and Pressure Cooked Pork Belly with Pickled Watermelon
Prep Time: more than three hours
Serves: 6-8
Directions:
"Costillas De Cerdo" Pork Ribs with Malta & Soy Glaze:
Cook the ribs wrapped in foil and seasoned with salt and pepper for 3 hours in a very low oven. Reduce the malta by half, then add the soy and honey and reduce by another half with the jalapeno. Finish the ribs on a hot grill to get them crispy and then toss in the malta beverage.
Pressure Cooked Pork Belly with Pickled Watermelon:
Sprinkle the bellies with salt and the spices and cure for an hour. Rinse the bellies and then cook in a pressure cooker at high pressure for 45 minutes in a bit of chicken stock. When the bellies are cooked, remove from the cooker and press between 2 sheet pans.
Combine all of the vegetables and fruit and toss with the pork juices and vinegar, let rest for a bit until they start to release liquid.
Sear the bellies in a pan and get them crisp, then spoon over the pickled veggies and fruit.
Ingredients:
"Costillas De Cerdo" Pork Ribs with Malta & Soy Glaze:
Serves: 6-8
More than three hours
Pork ribs (all ribs from 1 pig)
Salt and pepper to taste
6 pack malta beverage
1/2 cup kecap manis soy
1 cup honey
1 jalapeno
Pressure Cooked Pork Belly with Pickled Watermelon:
Serves: 6-8
Two hours and 15 minutes
2 lb pork belly
Salt to taste
1t cinnamon
1t cloves
2 star anises, crushed
Chicken stock for cooking
2 cups watermelon, sliced near the rinds
1 Puerto Rican squash, sliced
2 grapefruit segments
1/2 cup radishes, sliced
A few splashes fish sauce
1/4 cup rice wine vinegar
1/2 cup simple syrup
1/4 cup cilantro stem
TOP CHEF
Season 4 - Chicago
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Comments
Cindy wrote:
I made the ribs with the Malta-based sauce. It is incredible, with a deep, smoky caramel flavor. I recommend reducing it by closer to 70%, so it's much thicker. I reduced it by half, as in the recipe, but it was still pretty thin and ran all over the first plating, so I continued to reduce it until it coated a spoon. Much better result when plating with it thickened. Warning: it is exceptionally sticky. Not for the faint of heart or finely upholstered. Cooked the ribs at 300F for 3 hours, simply salt & peppered, and wrapped tightly in foil. They were falling off the bone succulent, and I finished on grill to crisp for just a moment. Sauce goes on after off the fire. The Malta sauce is my new go-to barbecue sauce recipe now. Easy and delicious. Can't wait to try it on chicken.
posted on June 12, 2008 at 8:41 PM
JudyL wrote:
The Malta-based sauce is indeed incredible! Yum. I did my ribs in the usual way with a rub on a side of ribs, covered with foil and then cooked them at 250º for 5 hours. They spent the night in the fridge, then I removed the foil, poured of the fat and roasted them at 350º for an hour and a half. I spooned on the Malta sauce for the last 15 minutes.
My grocery store had 2 different sizes of bottles of Malta in their international section. One was a 12 ounce size that looked like a bottle of beer. The other was a smaller squatter bottle in an 8 pack. I opted for the 3 12 ounce bottles that they had, and so halved the honey and soy. (They didn't have brand of soy Richard used, so I used a Japanese soy.)
The Malta was very foamy and it was hard to figure out when it was reduced in half. I reduced it too far and it became a gummy mess, however I stirred in a bit of water and the consistancy improved greatly.
The ribs were a great success, and I will use it again. I just need to find a more reliable source for the Malta.
posted on June 20, 2008 at 12:39 PM
Tracy wrote:
I made the ribs with malta glaze today-everyone enjoyed the flavor of the sauce. I used 3 7 ounce malta bottles, 1/4 cup kecap manis soy, 1/2 cup honey and 1/2 jalapeno and reduced the malta as Cindy suggested above until it coated a spoon. Thanks Richard for a great recipe!
posted on June 29, 2008 at 4:23 PM
susan wrote:
I have made the ribs twice. The malta sauce is fantastic. It was a great 4th.
posted on July 4, 2008 at 5:57 PM