Slow cooked pork ribs with braised monkfish and pickled cabbage

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the ribs

  • 500ml/18fl oz dark chicken stock
  • 1 star anise
  • small bunch thyme
  • 1 bay leaf
  • 1 garlic bulb
  • 1 carrot, peeled and finely chopped
  • 1 onion, finely chopped
  • 3 sticks celery, finely chopped
  • dash sherry vinegar
  • 1 rack pork ribs
  • salt and freshly ground black pepper

For the monkfish

  • 2 tbsp olive oil
  • 2 garlic cloves, peeled
  • 2 sprigs thyme
  • 1 monkfish fillet
  • 50g/1¾oz unsalted butter
  • 1 lemon, juice only

For the pickled spring cabbage

  • 250ml/9fl oz cider vinegar
  • 250ml/9fl oz sweet cider
  • 10 black peppercorns
  • 2 bay leaves
  • 5 juniper berries
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 2 tsp caraway seeds
  • 1 spring cabbage