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Pork Ribs Vinha d’Alhos/Costelas em Vinha d’Alhos
by
Pedro Rebelo
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%20and%20garlic%20(alho)%20with%20aromatics%20such%20as%20bay%20leaves,%20thyme,%20cloves%20and%20dried%20chillies%20(piri-piri).%20The%20magic%20combination%20of%20red%20wine%20and%20garlic%20makes%20up%20for%20a%20truly%20Portuguese%20flavour%20which%20has%20travelled%20the%20word%20during%20the%2015th%20and%2016th%20Century%20%E2%80%9Cdescobrimentos%E2%80%9D%20and%20made%20it%20to%20India%20where%20it%20became%20the%20basis%20of%20the%20Vindaloo.%3C/p%3E%3Cp%3EThis%20recipe%20takes%20the%20traditional%20marinade%20to%20cook%20falling%20off%20the%20bone%20pork%20ribs%20and%20create%20a%20deep%20and%20flavourful%20sauce.%20The%20ribs%20are%20served%20with%20halved%20boiled%20potatoes%20with%20skin%20(batatas%20%C3%A0%20racha)%20and%20saut%C3%A9ed%20kale.%3C/p%3E%3Cp%3EWe%20use%20kuzu,%20a%20Japanese%20flavourless%20gluten-free%20starch%20thickener%20which%20gives%20the%20sauce%20a%20rich%20velvety%20texture.%3C/p%3E%3Cp%3EVinha%20d%E2%80%99Alhos%3C/p%3E%3Cp%3EServes%204%3C/p%3E%3Cp%3E1.%20Marinade%20the%20ribs%20in%20wine,%206%20cloves%20of%20sliced%20garlic,%20sea%20salt%20and%20bay%20leaves%20in%20a%20large%20casserole%20for%20at%20least%202%20hours%20and%20up%20to%202%20days!%3C/p%3E%3Cp%3E2.%20Cook%20the%20ribs%20in%20the%20casserole%20(covered)%20in%20a%20slow%20oven%20(160-180%20%C2%BAC)%20for%202.5%20hours%20with%20the%20mariande.%20Make%20sure%20to%20turn%20the%20meat%20in%20the%20sauce%20half%20way%20and%20check%20that%20meat%20soft%20and%20falling%20off%20the%20bone%20before%20removing%20from%20oven.%3C/p%3E%3Cp%3E3.%2030%20minutes%20before%20serving%20boil%20the%20potatoes%20in%20salted%20water,%20check%20for%20doneness%20with%20a%20knife%20and%20set%20aside.%3C/p%3E%3Cp%3E4.%20While%20the%20potatoes%20are%20cooking,%20saut%C3%A9%20the%20kale%20for%208-10%20minutes%20in%20a%20tablespoon%20of%20olive%20oil,%20then%20add%202%20cloves%20of%20garlic%20(finely%20sliced),%20cook%20for%20another%20couple%20of%20minutes.%3C/p%3E%3Cp%3E5.%20Once%20the%20ribs%20are%20cooked%20remove%20to%20a%20flat%20oven%20tray%20(keeping%20the%20juices)%20and%20place%20on%20the%20top%20of%20the%20oven%20(increase%20temperature%20to%20190-200%C2%BAC).%20This%20will%20give%20the%20ribs%20a%20nice%20glazed%20and%20crispy%20look%20while%20retaining%20the%20tender%20flaky%20texture.%20Leave%20for%208-10%20minutes%20while%20you%20finish%20the%20sauce.%3C/p%3E%3Cp%3E6.%20For%20the%20sauce,%20filter%20the%20juices%20from%20the%20meat%20in%20a%20strainer%20and%20heat%20in%20a%20saucepan.%20Mix%20the%20kuzu%20with%202%20tbsp%20of%20cold%20water%20then%20add%20to%20the%20saucepan.%20Stir%20and%20reduce%20for%20a%20couple%20of%20minutes,%20check%20seasoning.%20The%20sauce%20should%20become%20the%20consistence%20of%20a%20light%20gravy.%3C/p%3E%3Cp%3EVinha%20d%E2%80%99Alhos%20Marinade%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E){kind=link}