Pork rib crown with apple and nut filling

Ingredients:

• 4.5 kg pork ribs (about 12-14 ribs)
• 1/2 bunch thyme, leaves only
• 1/2 bunch fresh sage, leaves only
• 2 cloves of garlic
• Coarse salt and ground black pepper
• Extra virgin olive oil
• Apple and nut filling, recipe below
• Gravy, recipe below
• Watercress, for garnish, optional
• Special equipment: baking dish with a rack

Apple and nut filling

• 3 tbsp olive oil, plus extra for finishing
• 1/2 bunch fresh sage
• 1/2 bunch fresh thyme
• 1 large onion, thinly sliced
• Coarse salt and ground black pepper
• 3 green apples, peeled and diced
• 1.5 cups raw walnuts
• 2 eggs
• 3/4 cup heavy cream
• 1.5 cups lightly salted chicken broth
• 5 cups sourdough bread (crusts removed), tear into 2.5cm pieces by hand.
• 1/4 bunch fresh parsley, coarsely chopped

Gravy

• 2 medium carrots, roughly chopped
• 1 large onion, coarsely chopped
• 3 stalks celery, roughly chopped
• 1 medium turnip, peeled and coarsely chopped
• 1 large green apple, peeled, cored and chopped
• 1 clove garlic, peeled
• Extra virgin olive oil
• 2 tablespoons of wheat flour
• Coarse salt and ground black pepper
• 1 cup apple liqueur (recommended: Calvados)
• 4 cups lightly salted chicken broth

Preparation:

1. Preheat oven to 190°C (375°F). Position a rack in the lower third of the oven to accommodate the crown mold.
2. In a small bowl or mortar and pestle, combine the thyme, sage, garlic, salt, and pepper to taste and grind into a paste. Add about 1 cup of olive oil and mix with a pestle.
   
   Take the pork ribs and, if they are not already prepared, use a bone cleaver to trim the ends of the ribs (French style) and make small slits in the meat between each rib so you can easily roll them into a circle; save the trimmings.
   
   Rub the entire surface with the herb mixture. Roll the ribs, rib side out, into a circle, meeting the ends, and tie with kitchen twine to form a crown.
   
   

   Chef's advice

   If you're making this yourself, use a skewer to hold the crown while you tie it with kitchen twine.
3. Place in a roasting pan. Add the trimmings to the bottom of the pan, and arrange the roasting vegetables next to the crown. This will add flavor to your gravy. Let the crown sit until the pork reaches room temperature before cooking.
4. Fill the crown cavity with apple-nut filling.
   
   Cover the filling and rib tips with foil, then place in the oven and bake for 2 hours and 20 minutes, until a candy thermometer inserted without touching the bone reads 145°F (65°C). About 30-45 minutes before the end of cooking, remove the foil to allow the filling to brown.
   
   Remove from the oven, cover loosely with foil, and let rest for 30 minutes before slicing. Serve the pork rib crown with the apple-walnut stuffing and gravy. Garnish with watercress, if desired.
   
   
   This dish pairs with Pinot Noir wine.
5. Apple and nut fillingPlace a large skillet over medium heat and sauté the sage and thyme sprigs in olive oil. Remove the sage and thyme and place them on a paper towel—you can serve them as a garnish if desired. Add the onion to the skillet and sauté over medium heat for 15 minutes until caramelized. Season with salt and pepper.
   
   Remove the onions from the pan and add the apples. Crush the walnuts and add them to the apples. Add olive oil, if needed, and season with salt and pepper. Sauté briefly – 3 to 5 minutes. In a large bowl, combine the egg, cream, chicken broth, and salt and pepper to taste. Add the bread crumbs, caramelized onions, apples, walnuts, and chopped parsley. Using a wooden spoon, stir until combined.
6. GravyPlace the carrots, onion, celery, turnip, apple, and garlic in a food processor and process until coarsely chopped. Once you've removed the pan from the oven and crown, place it on the stovetop and heat to medium-high.
   
   Add 15g of olive oil, then add the vegetable puree. Cook for 7-8 minutes, until most of the liquid has evaporated, then stir in the flour. Cook for another 2 minutes, stirring thoroughly to ensure all the flour and fat are incorporated. Add the apple liqueur and stir. Gradually add the chicken broth, stirring to avoid lumps. Bring to a boil and season with salt and pepper. Bring to a boil, then remove from the heat and strain through a sieve. Some of the pulp will pass through the holes, adding richness to the sauce.