Recipe by Peppe Guida: Pork ribs, cabbages, and Annurca apples
Ingredients for 4 people
1 kg of boneless pork ribs in one piece
1/2 purple cabbage
3 tablespoons of red wine vinegar
3 Annurca apples
Salt, oil, black pepper, and rosemary to taste
Method
Season with salt and pepper, place a sprig of rosemary and a clove of garlic on the pork ribs, seal them in a vacuum bag, and cook at 62°C for about 20 hours (depending on thickness).
Meanwhile, cut the cabbage into strips, blanch for a few minutes, season with salt, dry, and dress with vinegar, salt, and oil.
Remove the cores from the Annurca apples, seal them in a vacuum bag with a drizzle of oil and salt, and steam them for 20/30 minutes; then blend everything.
Plating
Dry the pork ribs, square it to give it a regular shape, and brown it on all sides in a non-stick pan. Serve with the well-drained cabbage on top and the Annurca apple puree on the side.
Cover photo by Davide Ricciardiello
