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Snake River Farms Kobe Boneless Kurobuta "ribs" with Apple Cider Glaze and Vegetable Slaw
Jonathan R. Mortimer is an authority on Idaho cuisine and the acclaimed chef of Mortimer's and B.B. Strand's restaurants in Boise, Idaho.After growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Yield: 8 appetizer servings For "Ribs": 24 oz. Snake River Farms Single Rib Bellies 2 cups pork stock 24 bamboo skewers soaked in water for 12 hours Kosher salt to taste Ground black pepper to taste 1 cup apple cider vinegar 1 Tbs. orange zest 1 small shallot minced very fine 2 Tbs. cane sugar 1 tsp. cornstarch dissolved in water Method: Preheat oven to 350 degrees. Sear the rib belly over high heat on a gas grill. Place the meat in a 4 inch deep baking pan with the pork stock and cover with foil. Bake for ninety minutes or until the meat is all but falling apart. Remove the meat and chill. Strain the broth and chill. Remove the fat from the broth prior to using in the sauce In a non-reactive sauce pan bring the vinegar and the sugar to a boil. Allow to cook over medium high heat until the sugar begins to caramelize. Add the orange zest and 1 cup of the reserved pork broth to the pan carefully as it will tend to react violently to the heat of the caramel. When the mixture comes back to a boil whisk in the dissolved cornstarch until thickened. Strain the sauce through a fine sauce strainer and keep warm until ready to use. Preheat grill to medium high heat and season with an oil rag. Shave the pork into 24 thin slices (about ¼ inch thick and thread in an "S" pattern onto the skewers. Season the meat with salt and pepper and quickly grill on each side brushing some of the glaze onto the meat as it cooks. |
