This recipe for pork ribs with purslane and beans from the pot is the original grandmother's recipe. The tangy flavor of the purslane perfectly complements the pork ribs and the texture of the green sauce. Serve them with a plate of beans.
1 pork ribs, cut into pieces (approximately 70 g each)
3 cloves garlic, with skin
3 jars salsa, homemade, 210 g each.
3 pinches salt
1/4 teaspoons ground black pepper
1 cup purslane, washed, disinfected, and dry (only the leaves)
1/2 onions, cut into feather strips
Preparation
10 mins
30 mins
Low
Heat a medium pot with oil over medium heat. Add the pork ribs, garlic, and fry very well. Remove the fat where the ribs were browned and set aside. Add the sauce and cook for 30 minutes, cover, and reduce the heat to low. Season with salt and pepper.
Heat a little of the reserved fat in a pan over medium heat. Add the beans and fry for 5 minutes. Season with salt and pepper and set aside.
Serve beans in a deep plate, place the ribs on top and crown with purslane and onion rings.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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