Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 80

small pork ribs, rhubarb, chicken stock, star anise, peppercorns, bay leaves, spring onions

In a large, deep pan, brown 500g small pork ribs on both sides in a little oil. When they are nicely coloured, pour a litre of chicken stock over them, add 2 star anise, 8 peppercorns and a couple of bay leaves and bring to the boil. Lower the heat so the liquor continues cooking at a low simmer and leave for a good 50 minutes to an hour, keeping an eye on the liquid so it doesn’t boil away; you want to end up with a rich, quite concentrated broth. Check the seasoning.

Remove the ribs from the liquid, pull the meat from the bones and cut it into chunks (sometimes I leave them whole). Roughly chop 2 spring onions and drop them, together with the meat, into the hot broth. Pour into bowls. Thinly slice a small stick of rhubarb (you may not need all of it) into long matchsticks and add a few pieces to each bowl of broth. Serve immediately, just as the rhubarb starts to soften.

For 4. Savoury depth, sharp fruit.