Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib
Kvas-Braised Pork Rib

Kvas-Braised Pork Rib

1d+

1d+

17

Kvas-Braised Pork Rib, also known as Vereshchaka, is an ancient and forgotten recipe from Ukrainian cuisine. It is pork rib in kvas with spices and garlic, making a delicious meal for any occasion!

Here, we serve it with delicious pickled apples and fresh cranberries! It is a full meal, but it can also be served with pasta, rice, salad, or vegetables.

If you don’t feel like making the kvas, any dark beer can be used instead.

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Ingredients

  • Pork Rib

    Medium Pork Rib

    650g
  • Dark Rye Bread

    Dark Rye Bread

    3 slices
  • Apple

    Apple

    1
  • Cranberry

    Fresh Cranberry

    to taste
  • Dill

    Small Dill

    1 bunch
  • Dried Oregano

    Dried Oregano

    ½tbsp
  • Apple Cider Vinegar

    Apple Cider Vinegar

    2tbsp
  • Garlic

    Peeled Garlic

    5 cloves
  • Sugar

    Sugar

    1tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste
  • Water

    Water

    400ml

Kvas

  • Dark Rye Bread

    Dark Rye Bread

    400g
  • Dry Yeast

    Dry Yeast

    2tsp
  • Caster Sugar

    Caster Sugar

    70g
  • Water

    Lukewarm Water

    2.5L
  • Water

    Water

    500ml

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Glass Jar

    Glass Jar

  • Gauze Cloth

    Gauze Cloth

  • Rubber Band

    Rubber Band

  • Sieve

    Sieve

Kvas-Braised Pork Rib trailer thumb

Kvas-Braised Pork Rib

Ievgen Klopotenko

  • Step 0

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

  • Step 1

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

  • Step 2

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

  • Step 3

    Transfer the toasted bread to a tall glass jar

  • Step 4

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

  • Step 5

    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

  • Step 6

    Strain the carbonated liquid into a bowl and discard the bread

  • Step 7

    Transfer the liquid to a jug. The kvas is ready

  • Step 8

    Preheat the oven to 160°C

  • Step 9

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

  • Step 10

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

  • Step 11

    Smash 4 peeled garlic cloves

  • Step 12

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

  • Step 13

    Add 500ml of the Kvas and 200ml of water

  • Step 14

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

  • Step 15

    Cut 1 apple into thin, round slices

  • Step 16

    Roughly chop 1 small bunch of dill

  • Step 17

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

  • Step 18

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

  • Step 19

    Add 1tbsp 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

  • Step 20

    Roughly chop 1 garlic clove

  • Step 21

    Cut 3 slices of dark rye bread into medium pieces

  • Step 22

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

  • Step 23

    Transfer the liquid from the baking tray to a pot

  • Step 24

    Add the diced rye bread and garlic clove

  • Step 25

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

  • Step 26

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

  • Step 27

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

  • Step 28

    Garnish with the apples slices and fresh cranberries to taste

  • Step 29

    The kvas-braised pork rib is ready! Enjoy!

  • Pork Rib

    Medium Pork Rib

    650g
  • Dark Rye Bread

    Dark Rye Bread

    3 slices
  • Apple

    Apple

    1
  • Cranberry

    Fresh Cranberry

    to taste
  • Dill

    Small Dill

    1 bunch
  • Dried Oregano

    Dried Oregano

    ½tbsp
  • Apple Cider Vinegar

    Apple Cider Vinegar

    2tbsp
  • Garlic

    Peeled Garlic

    5 cloves
  • Sugar

    Sugar

    1tbsp
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste
  • Water

    Water

    400ml

Kvas

  • Dark Rye Bread

    Dark Rye Bread

    400g
  • Dry Yeast

    Dry Yeast

    2tsp
  • Caster Sugar

    Caster Sugar

    70g
  • Water

    Lukewarm Water

    2.5L
  • Water

    Water

    500ml

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Glass Jar

    Glass Jar

  • Gauze Cloth

    Gauze Cloth

  • Rubber Band

    Rubber Band

  • Sieve

    Sieve

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