Pork Rib Salad with Taleggio Fondue, Caramelized Pineapple and Cabbage

Method

1. Wear gloves. Marinate the pork ribs: mix dehydrated smoked garlic, smoked sweet paprika, chili, honey, fresh rosemary, extra virgin olive oil, some barbecue sauce, black pepper, salt, sage, and bay leaf. Rub the mixture into the ribs. Let marinate for 2 hours (or overnight if vacuum-sealed).
2. Preheat the oven to a moderate temperature. Roast the ribs for about 40 minutes, then finish under the grill until slightly charred.
3. Prepare the taleggio fondue: heat cream and milk in a pan. Add taleggio cheese (with rind), a bay leaf, truffle butter, salt, and nutmeg. Stir until melted, then strain through a sieve.
4. Caramelize pineapple and corn: melt butter in a pan, add pineapple slices and blanched corn cobs, sprinkle with brown sugar and fresh mint. Cook until caramelized.
5. Sauté cabbage: in another pan, melt a knob of butter with a little oil, add sliced onion and shredded cabbage. Cook until softened, then deglaze with a dash of white vinegar. Season with salt and white pepper.
6. Once the ribs are cooked, let them cool slightly, then remove the bones and cut the meat into irregular pieces. Drizzle with extra virgin olive oil and season with pepper.
7. Assemble the salad: place a ring mold on a plate. Fill with the rib meat, pressing down firmly. Remove the ring. Add quenelles of taleggio fondue on top. Arrange caramelized pineapple and corn around. Garnish with fresh mint or basil and a drizzle of oil.