Mirin-Soy Glazed European Pork Ribs with Cauliflower Purée and an Apple Accent

PREPARING

Preparing the Ribs and Glaze

1. In a small saucepan, combine all the glaze ingredients: soy sauce, mirin, honey, sesame oil, rice vinegar, grated garlic and ginger, pepper, and chilli flakes (if using).
2. Heat over low heat, stirring, for about 5 minutes, until the glaze thickens slightly to a syrupy consistency.
3. Heat a grill pan until very hot, or set your oven to the grill/broil function (approx. 200°C).
4. Brush the pre-cooked ribs generously with the glaze on one side and place them glaze-side down on the pan or baking sheet.
5. Grill or pan-fry for 3-4 minutes, brushing the top side with glaze in the meantime. Flip the ribs, brush them again, and grill/fry for another 3-4 minutes.
6. Repeat the brushing and flipping process several times until the ribs are hot and the glaze is shiny, sticky, and slightly caramelised.

Preparing the Cauliflower Purée

1. Boil the cauliflower florets in salted water until completely soft.
2. Drain the cauliflower thoroughly in a colander, allowing it to steam dry.
3. Return the hot cauliflower to the pot, add the butter, milk (or cream), and salt and white pepper to taste.
4. Blend with an immersion (hand) blender until smooth and velvety. For an extra silky texture, you can press the purée through a fine-mesh sieve.

Adding the Apple Accent and Serving

1. Cut the apple into very thin slices or fine matchsticks (julienne).
2. Place in a small bowl and immediately drizzle with lemon juice and rice vinegar to prevent browning and add crispness.
3. Spread a portion of the hot cauliflower purée onto a large plate.
4. Arrange 2-3 pieces of the glazed ribs in the centre.
5. Artfully place the prepared apple slices on the ribs or next to the purée.
6. Sprinkle everything with a pinch of toasted sesame seeds and garnish with fresh coriander or shiso leaves. And it’s ready!