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Pork Ribs with Mustard Greens
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Henrique Gilberto

Henrique Gilberto

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

    Step 0
  • Add ¼ cup of water

    Step 1
  • Cover the skillet with a lid and place it in the oven for 40m until the garlic is soft

    Step 2
  • Cut off the bottom of the garlic heads and press to extract the softened cloves

    Step 3
  • Place the garlic in a hand blender jug

    Step 4
  • 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

    Step 5
  • Peel and dice 1 white onion

    Step 6
  • Mince 1 spicy red chili

    Step 7
  • Finely chop ½ tbsp of coriander roots

    Step 8
  • Drizzle vegetable oil into a dutch oven

    Step 9
  • Sear 1 kg of pork ribs on both sides until nicely golden. Transfer to a tray

    Step 10
  • Add the onion and spicy red chili to the dutch oven. Cook over medium heat

    Step 11
  • Add 1 tbsp of chopped ginger

    Step 12
  • Add ⅛ cup of dried shiitake mushroom

    Step 13
  • Add 1 cup of the Roasted Garlic Paste and mix to combine

    Step 14
  • Place the ribs back into the dutch oven

    Step 15
  • Add 1½ cups of white wine and cover with the lid. Cook until most of the wine has evaporated

    Step 16
  • When the white wine has evaporated and the dutch oven is dry, add water. Repeat until the ribs are tender

    Step 17
  • Taste and adjust the salt. Remove the ribs from the dutch oven

    Step 18
  • Add a handful of mustard leaves to the dutch oven and mix

    Step 19
  • Plate the rib. Pour the broth over and finish with mustard leaves to taste. The pork ribs with mustard greens are ready

    Step 20
  • Enjoy!

    Step 21

Yield 4 people

  • Pork Rib

    Pork Rib

    1 kg
  • Spicy Red Chili

    Spicy Red Chili

    1
  • White Onion

    White Onion

    1
  • Mustard Leaf

    Mustard Leaf

    a handful
  • Coriander

    Roots Coriander

    ½ tbsp
  • Ginger

    Chopped Ginger

    1 tbsp
  • Dried Shiitake Mushroom

    Dried Shiitake Mushroom

    ⅛ cup
  • White Wine

    White Wine

    1½ cups
  • Vegetable Oil

    Vegetable Oil

    to drizzle
  • Salt

    Salt

    to taste
  • Water

    Water

    as needed

Roasted Garlic Paste

  • Garlic

    Garlic

    4 heads
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ⅓ cup
  • Salt

    Salt

    to taste
  • Water

    Water

    ¼ cup

Equipment

  • Enameled Dutch Oven

    Enameled Dutch Oven

  • Butcher Knife 10”

    Butcher Knife 10”

  • Wood Cutting Board

    Wood Cutting Board

  • Hand Blender

    Hand Blender

  • Cast Iron Skillet

    Cast Iron Skillet

  • Wood Cutting Board

    Wood Cutting Board

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