Sauerkraut-Cured Crispy Rib Cake With Kirsch, Rhuba

Name: Sauerkraut-Cured Crispy Rib Cake With Kirsch, Rhubarb And Kohlrabi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks pork loin ribs; salt To taste; pepper To taste; oil As needed blended; 2 quarts mirepoix; pork stock To cover; 2 tablespoons meat glue Activa/; 3 cups all-purpose flour; 12 eggs beaten; 6 cups panko breadcrumbs; sauerkraut As needed, powder; salt To taste; 6 stalks rhubarb trimmed, cut into chunks; 1/2 cup kirsch; 1/2 cup dijon mustard; salt To taste; 2 cups rhubarb peeled, small dice; 3 cups kohlrabi peeled, small dice; 1 1/2 tablespoons chives minced; 2 tablespoons parsley minced; kirsch Splash; olive oil As needed; salt To taste; 1 kohlrabi large, large, sliced into 1/2-in. strips; 1/4 cup salt; 1/4 cup sugar; 1 cup sauerkraut

Servings: persons

2 racks pork loin ribs
salt To taste
pepper To taste
oil As needed blended
2 quarts mirepoix
pork stock To cover
2 tablespoons meat glue Activa/
3 cups all-purpose flour
12 eggs beaten
6 cups panko breadcrumbs
sauerkraut As needed, powder
salt To taste
6 stalks rhubarb trimmed, cut into chunks
1/2 cup kirsch
1/2 cup dijon mustard
salt To taste
2 cups rhubarb peeled, small dice
3 cups kohlrabi peeled, small dice
1 1/2 tablespoons chives minced
2 tablespoons parsley minced
kirsch Splash
olive oil As needed
salt To taste
1 kohlrabi large, large, sliced into 1/2-in. strips
1/4 cup salt
1/4 cup sugar
1 cup sauerkraut

1
For the Crispy Pork Rib Remove tough membrane from concave side of rack, season well with salt and pepper. Cut into manageable portions and sear in hot rondeau with blended oil
2
Add mirepoix and cook until the mirepoix begins to pick up some color. Cover with pork stock and braise until tender and falling off the bone
3
Pull racks from the liquid and cool enough to handle. Pick meat away from bone and reserve. Strain braising liquid and reduce down to 1 cup
4
Chop and season picked meat and mix with reduced stock. Sprinkle Activa over mixture and mix again with gloved hands or rubber spatula
5
Press braised mixture into half hotel pans yielding cakes that are 3/4-in. to 1-in. thick. Chill mixture until set - approximately 4 hours
6
Remove pork mixture from the pan and portion into 3-in. squares. Coat squares using standard breading procedure - all purpose flour, beaten eggs and panko. Hold breaded squares chilled until ready to fry
7
For the Rhubarb Mustard: In a medium pot, combine rhubarb and Kirsch and bring to a boil over high heat. Reduce to simmer and poach until rhubarb is tender but retains its color. Blend the mixture with Dijon mustard until smooth and bright pink. Season with salt to taste and reserve
8
For the Rhubarb-Kohlrabi Salsa: Mix all ingredients and season with salt to taste. Let sit at room temperature for 30 minutes
9
For the Cured Kohlrabi: Season sliced kohlrabi strips with salt and sugar, let cure for 20 minutes until strips are well-seasoned and pliable
10
For the Sauerkraut Powder: Dehydrate sauerkraut until completely dry and brittle. Buzz in batches using a spice blender. Store in an airtight container until needed
11
To serve: Deep-fry the breaded pork squares, season with sauerkraut powder and salt. Serve with the Rhubarb Mustard, Rhubarb-Kohlrabi Salsa and curled slices of Cured Kohlrabi

1482

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 2 racks pork loin ribs, salt To taste, pepper To taste, oil As needed blended, and more.

Yes, Sauerkraut-Cured Crispy Rib Cake With Kirsch, Rhubarb And Kohlrabi falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sauerkraut-Cured Crispy Rib Cake With Kirsch, Rhubarb And Kohlrabi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions