Grape Glazed Roast Pork, Apple, Yam and Potato Pearls Sauté
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Ingredients (4 servings):
8 x 5oz. pork baby ribs with pork belly
1 cup arrope de uva (grape syrup)
½ cup fresh Orange juice
¼ cup balsamic vinegar
Salt and black pepper to taste, freshly ground
3 medium red apples (Royal Gala)
1lb. of Yam
3 medium potatoes
1 medium red onion cut in fine julienne
3 tbsp. garlic infused olive oil
Salt and black pepper to taste, freshly ground
Glaze: Mix in a bowl, arrope de uva, orange juice, balsamic vinegar, salt and pepper. Set aside.
To cook the ribs, preheat the oven at 230°F/110°C. Seared the pork ribs on a sauté pan with just olive oil and place them on the baking tray. Brush them with the glaze. Bake the ribs for 2 hours brushing them every 20 minutes (This will be a low temperature and long baking to get the caramelization of the meat).
While the ribs are in the oven, precook the yam and the potatoes in salted boiling water. Then, using a melon baller make pearls of apples (with the skin on), potatoes and yam. Set aside.
A couple minutes before finish cooking the pork, using a non stick pan, sauté the red onions julienne with garlic infused olive oil for about 3 minutes and set aside. Then, do the same with the pearls of potato, apple and yam. Add the red onions to the pearls mixture and set aside.
Turn the heat of the oven off. When the pork is done, take the ribs out of the tray and place them in a bowl. Save the cooking juices and place the pork back in the oven, with the door opened. Add quarter cup of boiling water on the baking tray and recover the left over juices with a wooden spatula, pass it through a fine colander along with the saved juice. Put all the saved juices on a small pot, degrease and set aside. This will be a nice dark golden color juice.
Serve the pork ribs over the vegetables pearls and red onions sauté, spill the juice around. Serve immediately.