Country Ribs with Apples, Hazelnuts and Urfa Vinaigrette

Servings: 4
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.