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Pork ribs with pickled watermelon
Serves 4 Starters and mains
Ingredients
- 1tbsp rapeseed oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2kg pork belly ribs
- 1 bottle lager
- 1tsp ground allspice
- 1 garlic head, separated into cloves
- 2tbsp agave syrup or honey
- 2tsp cayenne pepper
- 1tbsp brown sugar
- 1tbsp sea salt
- 1tbsp freshly ground black pepper
- 8 corn tortillas, warmed
- coriander, to garnish (optional)
For the pickled watermelon
- 1⁄2 watermelon, cut into 3cm cubes, rind removed and cut into 3cm chunks
- 100ml cider vinegar
- 2 long red chillies, finely sliced
- 1tbsp agave syrup
- 1tsp coriander seeds
Method
Preheat the oven to 150C/ 130C F/Gas 2. Set a roasting tin over a medium heat. Add the oil and, when hot, add the onion. Cook for 5 minutes, stirring occasionally, then add the carrot and celery. Add the ribs and the lager, allspice, garlic, agave or honey, cayenne pepper, brown sugar, salt and pepper. Bring to the boil, cover tightly with foil and transfer to the oven to cook for 4 hours. Add the ribs and the lager, allspice, garlic, agave or honey, cayenne pepper, brown sugar, salt and pepper. Bring to the boil, cover tightly with foil and transfer to the oven to cook for 4 hours.
Meanwhile, pickle the watermelon. Put the watermelon in a heatproof bowl. Put the vinegar, chillies, a pinch of sea salt and black pepper, the agave and coriander seeds in a pan and bring to the boil. Remove from the heat and immediately pour over the watermelon. Set aside for at least 1 hour to pickle.
When the pork is fork-tender;
take the foil off the tin, turn the
oven up to 200C/180C F/Gas 6 and cook for a further
10 minutes.
Carefully remove the ribs and place on a serving platter. Put the roasting tin over a medium heat and boil to reduce the sauce by a third.
Pour the sauce over the ribs or into a bowl. Scatter the watermelon over the pork, garnish with coriander, if using, and serve with the tortillas.
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