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Popcorn Spare Ribs

This week Justine teamed up with Andy Allen to create a divine Murray Valley Pork spare rib recipe.

Deep frying the ribs and some enoki mushrooms, this flavoursome dish is freshened up by the flavours in the Moroccan fennel, date and pear salad. Chopped into bite size pieces and coated in a simple batter, the juicy flavours of the pork are locked in as they cook. Accompanied by the cumin and coriander infused Moroccan yoghurt and crunchy enoki mushrooms, this recipe will open any pork lovers eyes to a new way to cook spare ribs!

Cooking Time: <30 mins
Dish Type: Stir-fry
Occasion: Entertaining
Special Diets: None
Cuisine: Middle Eastern
Cut:
Celebrity:Justine Schofield
Blogger: No
Ingredients

5 pork spare ribs
1 ½ cups plain flour
1 tbs sea salt flakes
1 tbs cracked black pepper
2L canola oil
½ cup pepitas
1 punnet enoki mushrooms
Moroccan Yoghurt Dressing
1 tbs cumin seeds
1 tbs coriander seeds
½ cup natural yoghurt
juice of 1 lemon
pinch of salt


Directions

Trim the pork spare ribs of any skin and excess fat. Chop the pork into 1.5 cm cubes.

Mix the flour, salt and pepper together. Dust the pork pieces in the flour mix until they are well coated in the flour.

In a large, deep frying pan, heat the canola oil to 180°C.

Deep fry the pieces of pork, in batches, in the hot oil for around 3-5 minutes or until the pork is just cooked through.

Place onto paper towels and season the pork with salt while it is still hot.

Toast the pepitas in a dry pan over a medium heat until they just start to brown.

Make the dressing: toast the cumin and coriander seeds in a dry pan over a medium heat until they become fragrant.

This should take around 2-3 minutes.

In a mortar and pestle, pound the seeds until they are a fine powder. Sift through a fine sieve.

Add the coriander and cumin seeds to the yoghurt, according to your taste. Add the lemon juice and a pinch of salt.

Toss the mushrooms and pepitas together with the pork. Finally, scatter some fennel fronds over the top as a garnish.

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