Pork ribs and Tuna Delicious recipe

Pork ribs with passion fruit sauce

Ingredients for 6 people:

1.3kg pork ribs

300g peeled small onion

360g passion fruit pulp (4 passion fruit)

360g chicken broth (1 carcass, 1 onion, 1 celery stalk, 1/2 carrot, parsley. Saute until the bottom of the pan is golden, add 1 liter of water, salt and 1 spoon of vinegar. When you take pressure, count 15 minutes and remove fire and strain)

100ml dry white wine

1/3 cup sugar

salt and pepper to taste

Preheat the oven to 180C. Prepare the chicken broth and reserve.

Place the passion fruit pulp, chicken stock, wine and sugar in a large bowl. Stir. Season the meat with salt and pepper. Place the seasoned meat in the bowl with the passion fruit marinade and leave for 30 minutes. After 30 minutes, place everything on a baking sheet. Place the small onions. Close tightly with 2 sheets of aluminum foil to avoid steam escaping. Place in the oven for 45 minutes.

After this time, remove almost all marinade and reserve in a bowl. Increase the oven to 200C degrees and place the roasting pan back in the oven to brown the meat. After 30 minutes turn the ribs to brown on the other side. Leave another 15 minutes. Remove from the oven, place the ribs on the serving plate. Place the pan on the top of the stove and turn on a low heat. Place the reserved broth (which had been removed from the pan after the meat was roasted) on the baking sheet. Deglaze the bottom of the pan. As soon as it boils, turn off the heat and strain the sauce over the ribs. Serve immediately.

Tuna and tempura crips

Ingredients for 8 people:

1kg clean fresh tuna

3 small avocados (avocado)

1 chopped red onion

2 tomatoes with finely chopped seedless skin

1 large pepper finger chopped seedless

3 tablespoon lemon juice

2 tablespoons olive oil

chopped coriander

1 cup tempura mixture

2/3 cup cold water

500ml sunflower oil

Prepare the mold: wet and cover with plastic film, leaving plastic on the sides so that you can then cover the preparation. Prepare the guacamole: remove the pulp from the avocados and place in a bowl. Add the chopped red onion, the chopped red pepper, the chopped tomatoes, the cilantro, olive oil, lemon juice, salt and pepper. Be careful when stirring to leave the avocados in pieces and do not stir too much otherwise it becomes a cream and if it is a cream it will not support the weight of the tuna on top.

Cut the tuna into 1cmx1cm cubes (always keep on top of the ice as it will be eaten raw). Water the cubes with 2 tablespoons of olive oil, salt and pepper. Place the tuna on the bottom of the pan and press firmly with the spatula. Place the guacamole on top of the tuna, close with plastic wrap and place in the refrigerator until serving time. Heat the oil in a frying pan. Mix the tempura flour with cold water in a bowl and stir with a fouet. When the oil is hot, pass this tempura paste through a skimmer and make fried balls. Go removing and putting on paper towels. Unmold the terrine and place the already cold crisps on top. Serve immediately. We can do with another fish salmon, the important thing is to be super fresh fish! if you prefer you can invert and put the fish underneath and the guacamole on top.