Pork Spine with Purslane

Dennya Teon
Dennya Teon
Pork spine with purslane and a very rich base of rice, wrapped in a red sauce, a very versatile way to include these ingredients, a hearty and flavorful dish!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo pork meat, pork spine
  • 2 mallets purslane
  • 1 cup rice 1 cup rice
  • 1/2 onions 1/2 onions
  • 1 clove garlic 1 clove garlic
  • 6 ancho chiles, dry 6 ancho chiles, dry
  • 1 leaf bay 1 leaf bay
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • salt , to taste salt , to taste
  • water water
  • pepper, to taste pepper, to taste
Preparation
15 mins
50 mins
Low
  • In a small pot, bring water to a boil with the ancho chili until it is soft.
  • Wash and disinfect the bundles of purslane, set aside.
  • In a good-sized pot, add the oil, finely chopped onion, garlic, sauté, and add the pork spine, browning for about 5 minutes, then lower the heat and cover.
  • Blend the ancho chili.
  • Add the ancho chili sauce to the pork spine (you can strain it if you wish), the bay leaf, the rice, the purslane, add more water to cover the ingredients, season with salt and pepper to taste, cover, and cook, stirring occasionally for about 45-50 minutes or until the pork spine is tender and cooked.
  • Once cooking is finished, remove the bay leaf.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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