Tropical Pork Rib Delight with Guava Sauce
Serve with green beans garnished with flaked coconut and toasted coriander seed, and hot rice. A chilled rose--a white Zinfandel or Merlot--will complement this menu.
Serves: 4
Cook Time: 10 Minutes
Ingredients
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1 1/2 lb. Smithfield Pork Ribs
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4 oz. shreaded Coconut
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1 1/2 cups Orange Juice
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2 ea. Fresh Guava Fruit
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1 tbsp Butter
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1 cup Flour
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1 ea. Egg
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1/4 cup Milk
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2 oz. Sliced Almonds
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1 ea. Fresh Avocado
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1 ea. fresh pineapple
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1 pinch Salt & Pepper
Steps
Preheat oven to 350 degrees F. Toast almonds in oven for 5 minutes. and set aside. Season the ribs with salt and pepper. Then coat the ribs with the flour. Mix the egg and the milk together to make a egg wash. Dip the ribs in the egg wash and coat with coconut. Place the butter in the sauteé pan add the ribs and cook about 1 1/2 minutes per side. Place in a baking pan and finish in the oven for 10 minutes or until 155 degrees for an internal temperature. Core and quarter the pineapple then grill. For the guava sauce; peel and remove the seeds then place pulp in a food processor. Add the orange juice and puree. Warm and heat the sauce. Sauce the plate with the guava sauce, add the pork rib, grilled pineapple and garnish with the toasted almonds and sliced avocado.
Serving Suggestions
Boneless pork chops can be substituted for pork ribs
Recipe and photo by Smithfield.
