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Categories:
country-style celery seeds kosher salt pepper extra-virgin olive oil country bread garlic chile tomatoes light-green celery
Viewed: 21 - Published at: 2 years agoIngredients
- 2 pounds country-style boneless pork ribs (about 4 ribs)
- 1 1/2 teaspoons celery seeds
- Kosher salt
- Pepper
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Three 1-inch-thick slices of country bread, halved crosswise
- 2 garlic cloves, 1 halved and 1 minced
- 1 small Fresno or red jalapeno chile, stemmed and minced
- 1 pound tomatoes, cut into 1-inch pieces
- 8 light-green celery ribs with leaves, thinly sliced on the diagonal (2 cups)
Method
- Season the pork with the celery seeds, salt and pepper.
- Let stand for 30 minutes.
- Light a grill or preheat a grill pan and brush with oil.
- Grill the pork over moderately high heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part registers 140, about 12 minutes.
- Transfer to a work surface and let rest for 5 minutes, then slice the meat against the grain.
- Meanwhile, brush the bread with oil and season with salt and pepper.
- Grill over moderately high heat, turning, until lightly charred on both sides, about 2 minutes.
- Rub with the halved garlic clove.
- In a large bowl, whisk the 1/4 cup of oil with the chile and minced garlic.
- Add the tomatoes and sliced celery and toss to coat.
- Season with salt and pepper.
- Transfer the toasts to plates, top with the tomato salad and sliced pork and serve.
