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Sweet Spice Braised Pork Ribs, Cauliflower Purée, Black Truffles
Chef Thomas John of Mantra – Boston, MA
Adapted by StarChefs

Yield: 4 Servings


    Pork Ribs
  • 2 pounds pork ribs
  • 4 cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • Pinch of saffron
  • 2 quarts milk
  • Salt
  • White pepper

  • Cauliflower
  • 3 Tablespoons oil
  • 1 cup diced white onion
  • ¼ cup diced celery root
  • ½ cup diced leeks, white part only
  • 6 cloves garlic, chopped
  • 1 bunch cauliflower
  • 1 cup white wine
  • 1 quarts chicken stock
  • Salt
  • White pepper

  • Truffles
  • 1 black truffle
  • 1 teaspoon black truffle oil


For Pork Ribs:
In heavy bottomed braising pan, place pork ribs, sprinkle with cardamom pods, cloves, cinnamon stick, bay leaves, and saffron. Cover with milk and bring to boil. Simmer about 90 minutes, or until liquid evaporates and coats ribs. Season with salt and pepper. Remove meat from ribs and reserve.

For Cauliflower Purée:
In stockpot, heat oil over medium heat. Add onions, celery root, leeks and garlic. Add cauliflower florets and sauté a few minutes. Add white wine and cook 3-4 minutes. Add chicken stock, bring to boil, cover and simmer until cauliflower is tender. Season with salt and pepper. Purée and pass through strainer.

Pour soup into 4 bowls. Garnish with shredded braised pork rib meat and shaved black truffles. Lightly sprinkle with truffle oil and serve hot.


 Published: Jan 2004
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