Pork roast served with apricot jam

for saltwater

Components

• 1.5 kg of pork ribs, approximately 12 ribs.
• 2/3 cup of salt (tea)
• One-third of a tea cup of sugar
• Three liters of water
• Three laurel branches

Setup phase

1. In a large, deep baking dish or bowl, combine the water with salt and sugar. Note: the container should be spacious enough to fully submerge the ribs in the liquid. If the rib has too much fat, trim the excess.

1. Place the rib in the baking dish, add the bay leaves, cover with plastic wrap, and refrigerate for 12 hours (or prepare it the night before if you prefer). If the rib is not fully submerged in the liquid because of the size of your baking dish, turn it halfway through to ensure even soaking.

to cook in an oven

Components

• 1/3 cup (teaspoon) of apricot jam (approximately 100g)
• 12 entire dried apricots (approximately 100 g)
• Three red onions
• 1 cup (teacup) of white wine
• oil as desired
• Add salt and ground pepper as needed to suit your taste.

Setup mode

1. Set the oven to 160 °C (low heat) and let it warm up.

1. Take out the rib from the brine and pour away the liquid. Thoroughly dry the meat using a clean kitchen towel or paper towel, then sprinkle pepper on both sides to your preference. Note: adding salt is not required, as the brine both seasons the meat and prevents it from becoming soggy.
2. Place the rib on a large baking tray with the fatty side facing up. Slice the onion into wedges, cutting through the root and peel to keep the segments connected during baking. Arrange the onion wedges, whole apricots, and bay leaves around the rib.
3. Season the onions with salt and a drizzle of olive oil. Substitute the baking liquid with wine and cover with foil. Bake in the oven for 1 hour and 40 minutes, or until the rib is very tender.
4. Once the initial baking is complete, take the baking pan out of the oven and raise the temperature to 230 °C (high heat).
5. Take off the paper-aluminum and pour 2 1⁄2 tablespoons of the liquid collected in the baking pan into a small bowl. Stir the apricot jelly into the reserved liquid thoroughly and then spoon the mixture over the ribs.
6. Place the ribs back in the oven and bake for 40 minutes, or until the surface is nicely golden. Halfway through, turn the onions and apricots to prevent them from burning.
7. When the rib turns golden, take the baking pan out of the oven and let it rest for at least 15 minutes before slicing, allowing the meat juices to redistribute, making the rib more flavorful and moist.
8. When ready to serve, move the ribeline onto a board and slice between each sling. Accompany with onions, apricots, and the broth collected in the baking tray. This rib is also delicious with apricot and wine sauce.

NOTE: If your apricot jelly contains numerous chunks, blend it with a mixer (or food processor) to break down the fruit before incorporating it into the recipe.

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You can complete the rib preparation through step 4 (the initial baking stage) and finish cooking it when ready to serve.

After baking for 1 hour and 40 minutes, take out the kiln rib and stir the hot liquid into apricot jelly. Keep the piece covered with paper and aluminum foil for up to 1 hour at room temperature, or refrigerate it if it was baked earlier (such as in the morning).

In conclusion:

If the rib is at room temperature, simply continue with the recipe from where it left off: spread the jam mixture over the rib and place it in the preheated oven at 230 °C (high heat) to brown. If the rib was refrigerated, take the baking pan out of the fridge 40 minutes before baking to allow the ice to thaw.

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Store

Travessa Bouquet Garni M, [verde vivo], Acervo Paninha

Tramontina Rare Aluminum Roast Pan

Tramontine Wooden Table

Faca de chef Tramontina de 10 polegadas