Place <quantity>4</quantity> garlic heads in a skillet. Cut the tips with scissors

Add <quantity>¼<unit>cup</unit></quantity> of water

Cover the skillet with a lid and place it in the oven for 40m until the garlic is soft

Cut off the bottom of the garlic heads and press to extract the softened cloves

Place the garlic in a hand blender jug

Cover the garlic with <quantity>⅓<unit>cup</unit></quantity> of extra virgin olive oil. Blend to get a homogeneous and silky texture, season with salt to taste. The roasted garlic paste is ready

Peel and dice <quantity>1</quantity> white onion

Mince <quantity>1</quantity> spicy red chili

Finely chop <quantity>½<unit>tbsp</unit></quantity> of coriander roots

Drizzle vegetable oil into a dutch oven

Sear <quantity>1<unit>kg</unit></quantity> of pork ribs on both sides until nicely golden. Transfer to a tray

Add the onion and spicy red chili to the dutch oven. Cook over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of chopped ginger

Add <quantity>⅛<unit>cup</unit></quantity> of dried shiitake mushroom

Add <quantity>1<unit>cup</unit></quantity> of the Roasted Garlic Paste and mix to combine

Place the ribs back into the dutch oven

Add <quantity>1½<unit>cups</unit></quantity> of white wine and cover with the lid. Cook until most of the wine has evaporated

When the white wine has evaporated and the dutch oven is dry, add water. Repeat until the ribs are tender

Taste and adjust the salt. Remove the ribs from the dutch oven

Add a handful of mustard leaves to the dutch oven and mix

Plate the rib. Pour the broth over and finish with mustard leaves to taste. The pork ribs with mustard greens are ready

Enjoy!