Recipe by Benny Peverelli, Co-owner and Head Chef of Pint Shop
Pork Ends, Braised Lentils, Shallot, Hazelnut & Tarragon Dressing
Feeds six hungry folks (start 3 days before you want to eat)
This recipe was on our first menu, when we opened in 2014 and went down so well, we had to leave it on for another menu. It encapsulates everything Pint Shop kitchen is about, taking under-loved cuts, cooking them with love and innovation and producing something that has deep flavour but with our light touch. There are a few steps to this dish but it is well worth the effort. Enjoy.
Pork Ends Brine (the ribs can be cooked without the brine, but the dish is all the better for it)
Pork Ribs (Cut Length ways – Jacobs Ladder Style) 1kg
Demera Sugar 100g
Table Salt 100g
Pork End Braise
Pork Ribs (Washed with water) see above
Dijon 1 tbsp.
Orange Marmalade 100g
Worcestershire sauce 1tbsp.
Black Pepper (Freshly ground) 1 pinch
Fennel seeds (toasted & crushed) 2tsp.
Caster Sugar 1 tbsp.
Braised Lentils
Rapeseed oil 2tbsp.
Smoked Streaky Bacon (roughly chopped) 4 rashes
Celery (finely diced) 1 stick
Onions (finely diced) 1 small one
Carrots (finely diced) 1 small one
Bouquet garni (Bay, thyme, parsley stalks – tied) 1
Garlic (crushed) 1 clove
Chicken stock 500ml
Puy Lentils 150g
Seasoning (Added when the lentils are cooked)
Shallot, Hazelnut & Tarragon Dressing
Dijon Mustard 1 tbsp.
Balsamic Vinegar (Modena) ½ tbsp.
Walnut oil 4 tbsp.
Shallots (finely diced) 1 lrg
Tarragon (picked & roughly chopped) 2 sprigs
Method – Brining and braising the ribs
1. Dry cure the ribs in the salt & sugar mix for three days, turning every day to ensure an even cure.
2. Day 3 - rinse the ribs in running water for 20mins to remove the excess salt
3. Now combine the ‘Pork end Braise’ mix and rub all over the pork ribs and place into oven dish and tightly wrap with foil
4. Slow cook the ribs in 100°c oven for six hours or until they pull away from the bone
5. Cool these down then cut into riblets by cutting between the ribs, set aside for grilling/BBQ and add back to the sticky pan juices
Method – Braising the lentils and knocking up the dressing
1. In a heavy based Sauce pan, heat the oil to a medium and add the bacon and fry until crispy
2. Remove the bacon leaving oil behind, set aside for later
3. Now add the vegetables and bouquet garni and sweat the veg until soft and slightly caramelised
4. Then add the garlic and cook out for five minutes without colouring
5. Add the lentils and then increase the heat to high and add the sherry vinegar and reduce until evaporated
6. Now add the chicken stock and bring to a simmer. Cover with Cartouche*
7. Place in the oven on 140°c and cook for 40-60mins until the lentils are tender but not mushy, they should retain a light bite.
8. Once cooked season with salt and pepper, add the crispy bacon and place onto tray to cool
9. For the dressing, lightly mix all the ingredients together
10. Add ½ of the dressing to the cooled lentils, the rest leave until the end
Method – Finishing and serving
1. Fire up the grill on high or the BBQ (if you’re going to follow with a serious steak?)
2. Rub the Riblets with the pan juices and grill until crisp and hot
3. Pile the Lentils on a serving plate, place the riblets on top and scatter with the remaining dressing over & tuck in.
* Cartouche: is a French term which means ‘scroll’ or ‘packet’ basically a paper lid used for reducing the moisture loss during cooking and maintains an even cook on stews and pulses.
For more information about Pint Shop please visit http://pintshop.co.uk/ or call 01223 352293
Ends
Notes to editors
Pint Shop, based on Peas Hill, Cambridge, specialises in meat, bread and beer, and took its inspiration from the beer houses of the 1830s. The site also offers a wide variety of gins, with 60 on its menu, both London dry and distilled varieties. Pint Shop is all about creating a place that embraces both eating and drinking, where customers can feel equally at home having a few beers, a light lunch or a full blown feast.
For all Pint Shop press enquiries please contact:
Sarah Featley, elliotts
T: 01296 714745 e: sarah@elliottsagency.com
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