Sweet and Spicy Ribs with crumbed mash balls
Measurement / Ingredient
1.5 kg Pork Belly Ribs
4 L Cola
2 L Water
5 Juniper berries
5 Cinnamon sticks
5 Star Aniseeds
2 Oranges (zested)
Crumbed Mash balls
1 kg Potatoes
2 Granny Smith Apples
1 Bulb Garlic, finely chopped/minced
150 g Spring onions
50 g Chillies( Red) Deseeded, finely chopped
40 g Corainder leaves, chopped finely
40 g Mint, finely chopped.
150 g Toasted sesame seeds
100 g Flour
3 Eggs (Large)
200 g Panko Breadcrumbs
500 ml Sweet soy sauce
500 ml Sweet chilli sauce
500 g Treacle sugar
500 ml Lemon, juice, freshly squeezed
300 g Lemongrass
125 g Sambal Oelek
Micro herbs for garnishing
20 g Seasoning (salt & pepper)
2L Oil for frying
2g Smoked Paprika
It is a dish linked with many of my memories in the kitchen. Through the years I have developed it further in order to use it with chicken and various other meats. I tried to as far as possible use very basic convenient ingredients in the dish, but as time went by I started experimenting with herbs and sauces. Instead of playing it safe my mother challenged me t think outside the box and to not be scared of trying new things. This dish takes me back to Sundays where instead of going to I had the privilege to prepare the Sunday meal for the family's arrival.The story behind the signature dish:
The dish was/is one of the first dishes I prepared for my family before I even completed high school. I am a family orientated individual that always enjoys entertaining people as this is a family tradition. I started cooking at the age of 10 and have always aspired to better myself in the kitchen. This dish has grown with me and I feel it is of a high enough standard to present in the show.
- - Preheat the oven to 190˚C.
- - In a big stock pot, add the pork, cola, water, zest and spices.
- - Bring to the boil for about 2 minutes then simmer till ribs are cooked.
- - In a preheated oven (190˚C) add your potatoes with the skin on and sprinkle salt to draw out the moisture when baking, bake for an hour or until soft.
- - In a saucepan, add all your ingredients for the basting sauce and bring to the boil then simmer till it thickens and concentrates. This takes 10- 17 minutes.
- - Once the ribs are cooked, take them out of the cola stock and put them aside to dry or pat them dry with a bit of kitchen towel. Rub with smoked paprika.
- - Check on your basting sauce, if it’s thick, switch off and set it aside. Take a basting brush and brush the sauce on the ribs before grilling them on hot coals and continuously basting them till stick and brown. Stain. Place them aside.
- - Heat the oil for frying.
- - Take the potatoes out of the oven, skin/peel them.
- - Add the herbs, garlic and half of the spring onion to the potatoes that have been mashed.
- - Mix everything evenly. Add 2 large eggs and seasoning and shape the mash into balls then place it in flower, egg and breadcrumbs. Fry till golden then into sesame seeds.
- - Take some of the basting sauce and reduce further.
- - Place ribs and mash balls as required, sprinkle sesame seeds, chillies and micro herbs.
- - Drizzle the basting reduction over the dish.
Pairing: Silvermist Sauvignon blanc
Silvermist Sauvignon blanc - This Classic Constantia Sauvignon Blanc is 100% Sauvignon and was made from a blend of two vineyards on the upper most slopes of the Constantia Valley. This was made is a sustainable and responsible manner with n artificial, chemical, herbicides or fertilizers used during the farming or wine making process. This vineyard is in it’s second year of conversion to become Organically Certified, a process which can take up to 3 years. The bottled result of this transformation period is a crisp, light sustainably produced Sauvignon Blanc under the Silvermist Organic Vineyards Brand.
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