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Honey-glazed Noir de Bigorre pork with three-carrot tagliatelle
An oven-baked recipe featuring a tender and decadent type of pork.
Preparation time
Ingredients For
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4 tbsp
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x 0.50
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Preparation
1
Preheat the oven to 200 °F.
2
Peel the carrots. Cut them into tagliatelle noodles using a vegetable peeler or mandoline slicer. Set aside.
3
Place the spare ribs in a baking dish. Bake in the oven for 60 minutes. Baste regularly with the cooking juices from the meat and a few spoonfuls of water.
4
In a bowl, mix the honey, soy sauce, olive oil, and Espelette pepper.
5
Remove the spare ribs from the oven. Brush on the honey mixture. Arrange the carrot tagliatelle around the ribs, then return the pan to the oven. Pour a small glass of water over the carrots. Add salt and pepper.
6
Increase the oven temperature to 350 °F. Continue cooking for 15 minutes until the meat is browned and has developed a shiny and crispy skin and the carrots are still a bit crunchy.
7
Cut the ribs apart and serve with the carrot tagliatelle and a bit of chopped cilantro on top.
Pair with
Drink pairing: Côtes de Gascogne Rouge.