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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
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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
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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
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4
Chop and season picked meat and mix with reduced stock. Sprinkle Activa over mixture and mix again with gloved hands or rubber spatula
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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
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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
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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
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8
For the Rhubarb-Kohlrabi Salsa: Mix all ingredients and season with salt to taste. Let sit at room temperature for 30 minutes
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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
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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
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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
