Spareribs with Melon and Cucumber Carpaccio
- 2 kilograms Pork ribs
- 2 tablespoons Tomato paste
- 1 tablespoon Chinese 5 spice powder
- 1 teaspoon grated ginger
- 50 milliliters soy sauce
- 1 Cucumber
- 400 grams Watermelon
- 6 Radish
- 1 Lime (juice)
- 1 tablespoon honey
- 3 tablespoons olive oil (plus more for grill grates)
- 2 tablespoons chopped Pistachio
- 1 scoop Mozzarella
Heat the grill to medium and lightly oil the grates, Rinse the pork ribs and blot dry. Bring a pot of water to a boil, add the ribs, reduce to a simmer and cook 15 minutes. Meanwhile, in a small bowl, stir together the tomato paste, five-spice powder, ginger and soy sauce. Pat the pork ribs dry, brush with the tomato paste mixture and grill, turning the ribs as they cook until cooked through, 15-20 minutes.
Rinse the cucumber and radish and thinly slice lengthwise. Clean and cut the melon flesh into thin long slices. Arrange on a plate, mix the lime juice with the honey and oil and drizzle over the melon. Place the ribs on a dish and sprinkle with pistachios and mint leaves. Drain the mozzarella, tear into pieces and scatter over the melon. Serve immediately.