3.01.13

The Next Element: Popcorn Pork Spare Ribs with Moroccan Yoghurt Dressing

Recipe: Popcorn Pork Spare Ribs with Moroccan Yoghurt Dressing - from 'The Next Element' by Andy Allen. This recipe is an extract from 'The Next Element' and is printed with permission from New Holland. Read the review for this book here.

Serves 4, or more as a shared dish

Ingredients

5 pork spare ribs
1½ cups plain flour
1 tbs sea salt flakes
1 tbs cracked black pepper
2L canola oil
½ cup pepitas
1 punnet enoki mushrooms

Moroccan Yoghurt Dressing

1 tbs cumin seeds
1 tbs coriander seeds
½ cup natural yoghurt
juice of 1 lemon

Trim the pork spare ribs of any skin and excess fat. Chop the pork into 1.5 cm cubes.

Mix the flour, salt and pepper together. Dust the pork pieces in the flour mix until they are well coated in the flour.

In a large, deep frying pan, heat the canola oil to 180°C. Deep fry the pieces of pork, in batches, in the hot oil for around 2-3 minutes or until the pork is just cooked through. Place onto paper towels and season the pork with salt while it is still hot.

Toast the pepitas in a dry pan over a medium heat until they just start to brown.

Make the dressing: toast the cumin and coriander seeds in a dry pan over a medium heat until they become fragrant. This should take around 2-3 minutes.

In a mortar and pestle, pound the seeds until they are a fine powder. Sift through a fine sieve.

Add the coriander and cumin seeds to the yoghurt, according to your taste. Add the lemon juice.

Toss the mushrooms and pepitas together with the pork.

Finally, scatter some fennel fronds over the top as a garnish.

Serve with the Moroccan Yoghurt Dressing. You can also serve with Pear and Fennel Salad.

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