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Country Ribs with Apples, Hazelnuts and Urfa Vinaigrette
PORK FOODSERVICE12Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork (collars, sliced in 1-inch steaks)
- 2 Honeycrisp apples (shaved)
- 1 cup hazelnuts (toasted and chopped)
- 1 bunch dandelion greens (washed and torn)
- salt (To taste)
- 5 lemon juice (and zest)
- 1/3 cup pepper (urfa)
- 9 Tbsp. fish sauce
- 1 Tbsp. Neonata Hot Fish Appetizer
- 1/3 cup shallots (rings)
- 1 cup shallots
- extra-virgin olive oil (As needed)
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Directions
- 1. For the Urfa Vinaigrette: Mix together all ingredients, reserving 1 cup. Marinate pork collar for at least 2 hours, preferably overnight
- 2. Remove pork and grill, basting with half the reserved Urfa Vinaigrette throughout. Cook to medium
- 3. To serve: Dress apples, hazelnuts and greens with remaining Urfa Vinaigrette. Season with salt. Plate grilled pork and top with salad
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