Veal spare ribs, fennel aioli and harissa
For the veal spare ribs:
- 1 kg veal spare ribs
- 1 red pepper
- 6 cloves of black garlic
- 2 red onions
- 3 dl Kikkoman soy sauce
- 3 dl Kaka Tiga soy sauce
- 300 g brown sugar
- 2 tbsp honey
- 1 lemon
- 2 stems of lemon grass
- 1 greater galangal root
For the dukkah:
- 2 tsp sea salt
- 150 g hazelnut butter
- 300 g almonds
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 3 tsp fennel seeds
- 4 tsp black sesame seeds
For the harissa cream:
- 4 eggs
- 90 g harissa
- 2 pinches of cumin
- 60 g sushi su
- 60 ml cabernet sauvignon vinegar
- 25 g fleur de sel
- 700 ml sunflower oil
- 300 ml olive oil
For the fennel aioli:
- 1/2 fennel
- olive oil
- 50 ml vegetable stock
- 1 dl Pernod
- 3 cloves of garlic
- 300 ml mayonnaise
Preparation
For the spare ribs, dice the red peppers, garlic, red onion, lemon grass and galangal roots, sauté in a pan and add the remaining ingredients. Vacuum-pack the mixture with the spare ribs and cook in a bain-marie at 61°C (142°F) for 24 hours. Reduce the gravy to a sauce consistency and grill the ribs. Lacquer the ribs with the gravy and dip them in the dukkah.
Bake the ingredients for the dukkah in the oven at 180°C (356°F) for 10 minutes and then crumble. Blend all the ingredients for the cream and monté with the oil. Stew the fennel in olive oil and deglaze with the stock and Pernod. Blend in the blender until smooth and then monté with the mayonnaise. Garnish the ribs with both of the dips.