Pork Tapas

This combination is a celebration of pork in many different forms. Pork ribs come in varying sizes, so adjust the cooking time accordingly.

Ingredients

Spare ribs (pork riblets)

2 cloves garlic, finely chopped
1 teaspoon sweet smoked paprika
1 ½ teaspoons ground fennel seed
½ teaspoon salt
Freshly ground black pepper
6 pork riblets (approx. 750g)
1 tablespoon macadamia or olive oil

Pork Saltimbocca

1 small end of pork fillet, silver trimmed
1/2 teaspoon ground allspice
6 slices pancetta
12 sage leaves
12 toothpicks
1 tablespoon macadamia or olive oil
14 slices guanciale (cured pork cheek) thinly sliced
8 cornichons
6 grissini
2 tablespoons N’Duja (Salami spread)
French bread, sliced

Instructions

For the pork riblets: Combine all ingredients except for macadamia oil in a small bowl. Place into a clean plastic bag with riblets and shake to coat the riblets. Heat macadamia oil in a pot over medium high heat and brown riblets for a few minutes on each side to seal. Cover and reduce heat to low. Cook for half an hour or until cooked and tender.
For the pork saltimbocca: Slice the pork fillet into 12 small rounds and flatten each slightly with the flat side of a knife. Cut each slice of pancetta in half. Dust each pork fillet round with allspice then top with a piece of pancetta followed by a sage leaf and thread rounds onto toothpicks. Heat oil in a pan over high heat and cook sage side first for 1-2 minutes or until golden, turn and cook for a further 2 minutes on the other side until golden.
Wrap a slice of Guanciale around each cornichon and grissini. Spread N’Duja on sliced french bread.

Notes

Lyndey and Herbie’s Notes: N’Duja is a spicy salami spread.

*Note: Australian measurements 1 tablespoon = 20ml are used throughout.

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