Country Ribs with Apples, Hazelnuts and Urfa Vinaigrette
Prep Time: 45 minutes
5 pounds pork collars (sliced in 1-inch steaks)
2 Honeycrisp apples (shaved)
1 cup hazelnuts (toasted and chopped)
1 bunch dandelion greens (washed and torn)
salt (To taste)
5 lemon juice (and zest)
1/3 cup pepper (urfa)
9 tablespoons fish sauce
1 tablespoon Neonata Hot Fish Appetizer
1/3 cup shallots (rings)
1 cup shallots
extra-virgin olive oil (as needed)
1. For the Urfa Vinaigrette: Mix together all ingredients, reserving 1 cup. Marinate pork collar for at least 2 hours, preferably overnight.
2. Remove pork and grill, basting with half the reserved Urfa Vinaigrette throughout. Cook to medium.
3. To serve: Dress apples, hazelnuts and greens with remaining Urfa Vinaigrette. Season with salt. Plate grilled pork and top with salad.
Courtesy of the National Pork Board, Des Moines, Iowa.