Kvas-Braised Pork Ribga

Cut 400 g of dark rye bread into medium-size cubes

Add the diced bread to a skillet over medium heat and toast it for 4m until fragrant and toasty

Add 2 tsp of dry yeast, 70 g of granulated sugar and 2.5 L of lukewarm water to a bowl and mix it

Transfer the toasted bread to a tall glass jar

Pour the sugar and yeast mixture over the bread. Add 500 ml of water to fill up ⅔ of the jar

Cover the jar with a gauze cloth and use a rubber band to hold it. Leave the jar at room temperature for 1-4 days until lightly carbonated

Strain the carbonated liquid into a bowl and discard the bread

Transfer the liquid to a jug. The kvas is ready

Preheat the oven to 160 °C

Add 650 g of pork ribs to a non-stick pan over medium heat. Season both sides with salt and black pepper to taste

Pan-roast the ribs until well-browned on both sides

Smash 4 peeled garlic cloves

Transfer the garlic cloves and the ribs to a baking tray, and season with ½ tbsp of dried oregano

Add 500 ml of the Kvas and 200 ml of water

Cover the baking tray with aluminum foil and cook the ribs for 1.5h until tender

Cut 1 apple into thin, round slices

Roughly chop 1 small bunch of dill

Add 2 tbsp of apple cider vinegar to a pot over medium heat

Add 200 ml of water and the chopped dill. Mix it

Add 1 tbsp of granulated sugar and stir to dissolve. Add the sliced apple and mix to submerge it in the liquid. Boil for 1m and remove from the stove to cool

Roughly chop 1 garlic clove

Cut 3 slices of dark rye bread into medium pieces

Take the ribs out of the oven and carefully remove the aluminum foil

Transfer the liquid from the baking tray to a pot

Add the diced rye bread and garlic clove

Bring to a low boil over medium heat. Turn the heat to low, and simmer for 15m until the bread softens

Remove from the stove and blend with a hand blender until homogeneous and smooth

Plate each rib on a serving dish and pour the sauce to taste on top

Garnish with the apples slices and fresh cranberries to taste

The kvas-braised pork rib is ready! Enjoy!