PORK RIBS on a bed of toasted corn cream with “Pico de Gallo”
Ingredients
Serves 4:
Pork ribs
2 tsp “Schmortopf” spice blend
2 cooked corn on the cob
½ tsp smoked paprika
Juice of one lime
3 tomatoes
1 red bell pepper
1 red onion
½ bunch cilantro
1 small chili pepper
Sea salt
Preparation
Season the pork ribs with salt and the “Schmortopf” spice blend, rub the seasoning in, and grill them indirectly at 160°C for at least two hours until they reach an internal temperature of 95°C. Let them rest wrapped in aluminum foil.
Grill the whole corn cobs over direct heat; it’s fine if they get a few charred spots. Cut the corn kernels off the cob and blend them in a blender with a little broth, salt, half the lime juice, smoked paprika, and a little olive oil using an immersion blender until you have a creamy purée. Serve cold or warm.
For the “Pico de Gallo,” finely dice (brunoise) the seeded tomatoes, bell peppers, onions, and seeded chili pepper. Marinate with olive oil, lime juice, salt, and sugar, then mix into a “salsa.” Add plucked cilantro leaves.
Slice the ribs and serve with the corn purée and “Pico de Gallo,” then enjoy.
