A recipe by Stéphane Camirand, chef
L’Atrium du Holiday Inn Longueuil
- 4 Nagano pork ribs
- 150 g fresh raspberries
- 25 ml balsamic vinegar
- 300 ml brown stock
Salt and pepper to taste
- 15 ml olive oil
- 15 g butter
- 50 ml 35% cooking cream
- 1 large grey shallot, minced
In a saucepan, melt the butter in the olive oil on high heat. When the butter starts to brown, add the ribs and season with salt and pepper. Lower the heat (medium heat) and when the ribs are browned (approx. 5 minutes), turn over and cook another 5 min.
Remove ribs from heat.
Drain fat from saucepan and return to high heat. Deglaze with balsamic vinegar, then add the shallot. Add the stock and simmer a few minutes (approx. 3 minutes).
Add raspberries (reserve a few berries for garnish).
Add the cream.
Place ribs on a plate and drizzle with sauce. Garnish with remaining raspberries and serve.
Pork can be served medium.