Slow cooked pork ribs with braised monkfish and pickled cabbage
Matt Tebbutt whips up an interesting take on surf and turf, matching slow-cooked pork ribs with meaty monkfish fillet.
Ingredients
For the ribs
- 500ml/18fl oz dark chicken stock
- 1 star anise
- small bunch thyme
- 1 bay leaf
- 1 garlic bulb
- 1 carrot, peeled and finely chopped
- 1 onion, finely chopped
- 3 sticks celery, finely chopped
- dash sherry vinegar
- 1 rack pork ribs
- salt and freshly ground black pepper
For the monkfish
- 2 tbsp olive oil
- 2 garlic cloves, peeled
- 2 sprigs thyme
- 1 monkfish fillet
- 50g/1¾oz unsalted butter
- 1 lemon, juice only
For the pickled spring cabbage
- 250ml/9fl oz cider vinegar
- 250ml/9fl oz sweet cider
- 10 black peppercorns
- 2 bay leaves
- 5 juniper berries
- 1 tbsp caster sugar
- 1 tsp salt
- 2 tsp caraway seeds
- 1 spring cabbage
Method
To make the pork ribs, place the stock, herbs, spices, vegetables and vinegar in a large heavy bottomed pan and bring to the boil. Reduce the heat and add the pork ribs, turning to coat. Cover with a lid and simmer very gently for 1–2 hours or until soft and falling away from the bone. Allow to cool, then shred the meat and discard the bones.
Strain the cooking liquid through a sieve into a clean saucepan. Bring to the boil and reduce the sauce to a glossy consistency. Fold this through the meat, season with salt and pepper and keep warm.
To make the monkfish, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan and add the garlic and thyme. Add the monkfish and cook for 2 minutes on both sides. Add the butter and transfer the pan to the oven. Roast for 6-8 minutes then finish with lemon juice and set aside.
To make the cabbage, mix together the vinegar, cider, pepper, bay, juniper, sugar, salt and caraway with 200ml/7fl oz water and bring to a boil. Remove from the heat and cool completely.
Pour the liquid over the cabbage in a bowl and leave for 3–4 hours. Remove the leaves from the cabbage and cut out the spine. Roll the cabbage into parcels and tie with cook’s string, then place in a saucepan with the pickling liquor and poach gently for 2–3 hours. When ready to serve, remove and shred the cabbage parcels thinly.
To serve, place a thin layer of pork on a plate, slice the monkfish thinly and lay on top. Garnish with the cabbage and poaching juices.