SHORT RIBS OF MENAPIAN PIG WITH SOUR CREAM AND CHICKPEAS
- 2 short ribs
- 300 g sour cream
- Juice of 1 lime
- 3 tbsp good olive oil
- A large pinch of za’atar
- Salt and pepper
- 1 tin of chickpeas
- Basil cress
- 100 ml soy sauce
- 200 ml acacia honey
- 50 ml sushi vinegar
- Juice of 2 limes
- 10 ml yuzu
- 1 lemongrass stalk
- 2 cloves of garlic
- 5 sprigs of thyme
- Asmall piece of ginger
- 25 ml ginger syrup
- 3 star anise
- 50 g Sirop de Liège
Place all the ingredients for the glaze in a saucepan, bring to the boil and simmer for 2 hours. Strain and reduce until the glaze becomes thick and syrupy.
1. Grill or fry the short ribs.
2. Mix the sour cream with the lime juice, olive oil and za’atar, and season with salt and pepper.
3. Glaze the short ribs and serve with the sour cream and chickpeas. Garnish with the basil cress.
