Name: Pork ribs with quick pear chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 8 pork spare ribs, halved; Olive oil spray; 20.00 ml Brand fennel seeds; 9.20 gm olive oil; 600g tub Brand mashed potato; Sage sprigs, to serve; Mixed salad leaves, to serve; 2 pears, peeled, cored, diced; 1 small red onion, finely chopped; 55g caster sugar; 40.00 ml apple cider vinegar; Pinch ground nutmeg; 20.00 ml shredded sage

Pork ribs with quick pear chutney

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Succulent fennel pork paired with sweet pear chutney for a delightful dinner combo.

Ingredients:

8 pork spare ribs, halved
Olive oil spray
20.00 ml Brand fennel seeds
9.20 gm olive oil
600g tub Brand mashed potato
Sage sprigs, to serve
Mixed salad leaves, to serve
2 pears, peeled, cored, diced
1 small red onion, finely chopped
55g caster sugar
40.00 ml apple cider vinegar
Pinch ground nutmeg
20.00 ml shredded sage

Instructions:

For the chutney, combine pear, onion, sugar, vinegar, nutmeg, and 2 tablespoons of water in a saucepan over medium heat. Bring to a boil, then lower the heat to simmer gently for 5 minutes. Add sage and continue to simmer for an additional 5 minutes until the sauce thickens.
Spray the pork with oil, then massage with aromatic fennel seeds and season generously. Sear in a hot pan for 3 minutes per side until beautifully golden and cooked to perfection. Rest on a plate, tented with foil, for 2 minutes before serving.
Microwave the mashed potato according to the instructions on the packet.
Plate the mashed potatoes and pork, then garnish them with chutney and fresh sage sprigs. Accompany with a side salad.

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