Ingredients for the BBQ pork
- 1 neck of pork
- Curing marinade:
- 35 g pickling salt
- 250 ml water
- Spare ribs seasoning:
- 150 g black peppercorns
- 10 g coriander seeds
- 25 g dried garlic
- 25 g juniper berries
- 12 g chilli
- 190 g sea salt
- 190 g brown sugar
- Glaze:
- 125 g brown sugar
- 0.5 l ketchup (or tomato chutney)
- 100 ml apple balsamic
- 75 ml soy sauce
- 125 g honey
- Salt
To prepare the BBQ pork
For the spare ribs seasoning, chop all the ingredients, up to and including the chilli, in a food processor. Mix with the brown sugar and sea salt. Make a curing marinade using the salt and water and inject into the neck of pork using an injection needle. Rub the spare rib seasoning mix into the neck of pork, then vacuum-seal and leave to cure for 24 hours. Then, cook sous-vide in a steamer at 65 °C for 16 hours. For the glaze, combine all the ingredients and reduce over a low heat to a thick syrup. Spread over the meat portions and heat for 5 minutes in the oven (glaze).
Ingredients for the yoghurt cream
- 250 g Greek yoghurt
- 1 g mustard seed
- 1 g caraway
- 1 g cumin
- 1 g fennel seed
- Salt
To prepare the yoghurt cream
Freeze the yoghurt overnight. When frozen, suspend in a cloth so that the water runs out and the yoghurt becomes a little more solid. Finely grind the spices in a mortar and pestle and add to the yoghurt to taste, with a little salt.
Ingredients for the dried tomatoes
- 2 tomatoes
- 1 clove of garlic
- 1 sprig of thyme
- Salt, sugar, olive oil
To prepare the dried tomatoes
Blanch the tomatoes for 5 seconds in boiling salted water, then plunge into ice-cold water. Peel the tomatoes, slice each into 8 segments and remove the seeds. Marinate with the remaining ingredients, place on a baking tray and dry for 1½ hours at around 90 °C (convection).
Ingredients for the cabbage salad
- 1 white cabbage
- White balsamic
- Olive oil
- Salt
To prepare the cabbage salad
Thinly slice the cabbage and season to taste with the ingredients.