
Pork Ribs with Mustard Greens
2h 20m
A very classic way to roast pork ribs. The ribs are first cooked in water, which evaporates and releases the fat from the meat. Then, they are going to be fried in their own fat.
Place 4 garlic heads in a skillet. Cut the tips with a scissors
Add ¼ cup 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 ⅓ cup 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 1 white onion
Mince 1 spicy red chili
Finely chop ½ tbsp of coriander roots
Drizzle vegetable oil into a dutch oven
Sear 1 kg 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 1 tbsp of chopped ginger
Add ⅛ cup of dried shiitake mushroom
Add 1 cup of the Roasted Garlic Paste and mix to combine
Place the ribs back into the dutch oven
Add 1½ cups 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!
Yield 4 people
Pork Rib
1 kgSpicy Red Chili
1White Onion
1Mustard Leaf
a handfulRoots Coriander
½ tbspChopped Ginger
1 tbspDried Shiitake Mushroom
⅛ cupWhite Wine
1½ cupsVegetable Oil
to drizzleSalt
to tasteWater
as needed
Roasted Garlic Paste
Garlic
4 headsExtra Virgin Olive Oil
⅓ cupSalt
to tasteWater
¼ cup
Equipment
Enameled Dutch Oven
Butcher Knife 10”
Wood Cutting Board
Hand Blender
Cast Iron Skillet
Wood Cutting Board