Deborah Dana

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Deborah Dana

Crown of pork ribs with fennel filling

Name: Crown of pork ribs with fennel filling
Prep time: 240 min
Cook time: 240 min
Yield: 12
Cuisine: Internacional
Ingredients: wheat pasta, FOR THE CROWN; 16 pork ribs; black pepper, to taste; salt, to taste; wheat pasta, FOR THE FILLING; 500 grams rustic bread, cut or cubed; 8 slices bacon, in strips; 5 tablespoons butter; 2 onions, small chopped; 3 cups fennel, chopped; 4 apples, peeled and cut into cubes; 2 tablespoons whiskey; 2 tablespoons apple juice; 2 tablespoons marjoram, chopped; 2 tablespoons fennel seed; 3 cups chicken soup, Homemade; black pepper; salt; wheat pasta, FOR THE SAUCE; 3 cups Apple cider; 2 cups whiskey; 2 cups chicken soup, Homemade; 1/3 cups sour cream, sour cream; 1 tablespoon cider vinegar; black pepper; salt

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Deborah Dana

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This crown of pork ribs is baked for 2 and a half hours with a filling of apples and fennel and accompanied by a whiskey sauce with apple cider.

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Ingredients

12 portions

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Preparation

To make the sauce: Mix all the ingredients of the sauce in a pot and bring to a boil. Once it boils reduce the heat and cook for 1 hour or until the sauce has reduced to only 1 cup.

For the filling: Start by cooking the bacon until golden brown for 5 minutes.

In a pan melt 3 tablespoons of butter and place the bacon, onion, fennel, salt, pepper. Cook for 10 minutes or until onion is well cooked. Transfer to a deep container.

In a pan, melt the remaining 2 spoons of butter over medium heat and cook the apples for 4-5 minutes. Add the whiskey, apple juice and 3 tablespoons of water. With a wooden spoon mix while cooking for 1 hour more.

Pour the apple mixture into the bowl with the fennel and onion and mix. Add the species and combine well.

To make the crown: Place the pork at room temperature for at least one hour before cooking it.

Preheat the oven to 220 degrees Celsius and place the rack in the lower third of the oven.

Season the ribs with salt and pepper and place in a greased roasting pan, cover with foil and cook for 30 minutes.

While the pork is cooking, mix the bread with the rest of the stuffing, add the chicken broth and mix well. Season with salt and pepper.

Remove the pork ribs from the oven and reduce the temperature to 180 degrees centigrade. Assemble the crown in a container for roasting with kitchen threads, fill the center of the crown with the filling of bread and apple. Cover the crown and the filling with aluminum foil.

Bake the crown for 2 hours. Remove the foil and bake for 15 more minutes or until the meat is well cooked.

Remove from the oven and carefully place the crown on the serving plate with a spatula.

Heat the sauce just before serving and serve together the crown.