Pork Ribs & Squash
by
Danillo Moreira
Very common over the winter, the Pork Ribs & Squash combine sweetness and umami in an incredible way.
Easy, delicious, and versatile, it can be served with some rice, grilled vegetables, farofa, or various salads!
This is a very traditional recipe from the Chef’s region in the south of Minas Gerais state in Brazil.
The butternut squash can be replaced with other kinds of squashes and pumpkins.
- Level
Basic
- Cooking
2h
- Overral
2h+
- Ready
Pork Rib
700gSmall Butternut Squash
1Onion
1Garlic
5 clovesCoriander
to tasteExtra Virgin Olive Oil
2tbspBlack Pepper
to tasteSalt
to tasteWater
200mlWater
as needed
Pork Rib
700gSmall Butternut Squash
1Onion
1Garlic
5 clovesCoriander
to tasteExtra Virgin Olive Oil
2tbspBlack Pepper
to tasteSalt
to tasteWater
200mlWater
as needed
Pork Ribs & Squash
Danillo Moreira
Cut in between the bones of 700g of pork ribs
Fill a large pot with water and add the pork ribs
Simmer the pork ribs over low heat for 1h until tender, constantly removing the foam that forms on top
Trim, halve, and desseed 1 small butternut squash
Peel and cut the squash into large cubes
Trim, peel, and small dice 1 onion
Trim, peel, and mince 5 garlic cloves
Remove the ribs from the water
Add 2tbsp of extra virgin olive oil to a large pot over medium heat
Add the pork ribs
Season with salt and black pepper to taste. Sautée the ribs until golden
Add the diced onion and stir
Add the minced garlic and stir
Add the squash and stir
Add 200ml of water and stir
Add salt to taste and mix it
Cover with the lid and cook for 30m until the squash is tender and the liquid has reduced
Add some ripped coriander to taste and mix it
Remove from the heat and plate it. The pork ribs & squash is ready
Garnish with coriander and serve with rice or farofa. Enjoy!