Pork rib with herb crust, crispy potato and polenta

Name: Pork rib with herb crust, crispy potato and polenta
Ingredients: Sage; brined pork rib (about 10 ribs in one piece); Thyme; 100 g Melted butter; 100 g herb panko; Rosemary; 100 g unsalted butter (divided into 2 x 50 grams); 10 g Mustard; 10 g Grated Parmesan cheese; 100 g white mushrooms (cubed); 1 units.items Chopped shallot; 250 ml Red port; 50 g brunoise of Cox apple (peeled); butter for frying; 3 veal stock; Salt; Pepper; 200 ml Water; 30 g Butter in cubes; orange peel (from 1 orange); 3 units.items eggs (m); 75 g Butter; Flat-leaf parsley; 95 g Flour; 70 g grated Gruyère cheese; potato polenta roll; Salt to taste

With gougères (cheese puffs) and a sauce of port and apple.

Delicious to serve with a full-bodied Chardonnay such as the Boxheimerhof Abenheimer Klausenberg.

Tip: this dish is delicious in combination with a Chardonnay.

Ingredients

Sage

brined pork rib (about 10 ribs in one piece)

Thyme

Rosemary

100gunsalted butter (divided into 2 x 50 grams)

100gMelted butter

100gherb panko

10gMustard

10gGrated Parmesan cheese

100gwhite mushrooms (cubed)

1units.itemsChopped shallot

250mlRed port

50gbrunoise of Cox apple (peeled)

butter for frying

3veal stock

Salt

Pepper

30gButter in cubes

orange peel (from 1 orange)

200mlWater

3units.itemseggs (m)

75gButter

Flat-leaf parsley

95gFlour

70ggrated Gruyère cheese

Salt to taste

potato polenta roll

Preparation

Cut the rib into two pieces.
Vacuum seal with the butter, sprig of thyme, rosemary, and sage.
Cook the pieces sous-vide at 62°C for 150 minutes.

Mix all the ingredients and spread the mixture thinly between two baking mats.
Place it in the freezer and then cut to the desired size.
Sear the cooked pork rib (or grill on the barbecue).
Place the frozen herb crust on the meat and heat everything in an oven at 120°C until the meat is warm and the herbs have melted.

Sauté the shallot and mushrooms in butter.
Add the apple and stew for another 5 minutes.
Add the port and orange peel and reduce to 1/3.
Then add the veal stock and let it simmer for about 20 minutes, or until the desired thickness is reached.
Puree the mixture and strain it.
Season with salt and pepper.
Finish the sauce with the 30 grams of butter.

Heat the water with the butter.
Add the flour and salt and mix until you have a dough ball (and the sides of the pan are clean).
Remove the pan from the heat and mix in the eggs one at a time.
Then stir in the Gruyère cheese and add some chopped parsley.
Pipe small amounts of this batter onto a baking mat and bake at 200°C for about 20 minutes until golden brown and crispy.