Nutrition Facts
4 servings
4
Recipe for Pork Ribs with Espelette Pepper
Particularly tasty, pork belly is often too salty because it is drenched in soy sauce. I cooked it slowly and for a long time, simply flavored with subtle, sweet, and fruity chili. Here, it is served with roasted summer vegetables, but you can also choose various roasted winter vegetables to accompany the pork belly.
Ingredients
12 Pork ribs
2 Espelette pepper
2 oregano
1 Honey
2 Eggplant
4 Zucchini
1 Onion
1 Garlic
2 Olive oil
1 Coarse salt
Directions
1
The Meat Place the pieces of pork ribs in a roasting dish. Rub the meat with a bit of coarse salt. Sprinkle with chili powder and a little oregano. Cover with aluminum foil, tie it around the dish, and bake for 2 hours at 120° (thermostat 4).
2
The vegetables. Rinse and dry the eggplants and zucchinis. Cut them into cubes. Peel the onion and chop it. Remove the meat from the roasting pan, leaving the cooking juices, and set it aside. Replace the meat with the vegetables. Season them lightly with salt, sprinkle with chili powder and oregano, drizzle with olive oil, and mix everything with two spatulas. Bake for 1 hour at 180°C, stirring halfway through cooking. Then add the head of garlic cut in half crosswise.
3
Finishing Touches When the vegetables are cooked, place the pork ribs on top, brush the surface with honey (to achieve a beautiful golden and crispy color). Bake again for about 20 minutes before serving.
Ingredients
Ingredients
12 Pork ribs
2 Espelette pepper
2 oregano
1 Honey
2 Eggplant
4 Zucchini
1 Onion
1 Garlic
2 Olive oil
1 Coarse salt
Directions
Directions
1
The Meat Place the pieces of pork ribs in a roasting dish. Rub the meat with a bit of coarse salt. Sprinkle with chili powder and a little oregano. Cover with aluminum foil, tie it around the dish, and bake for 2 hours at 120° (thermostat 4).
2
The vegetables. Rinse and dry the eggplants and zucchinis. Cut them into cubes. Peel the onion and chop it. Remove the meat from the roasting pan, leaving the cooking juices, and set it aside. Replace the meat with the vegetables. Season them lightly with salt, sprinkle with chili powder and oregano, drizzle with olive oil, and mix everything with two spatulas. Bake for 1 hour at 180°C, stirring halfway through cooking. Then add the head of garlic cut in half crosswise.
3
Finishing Touches When the vegetables are cooked, place the pork ribs on top, brush the surface with honey (to achieve a beautiful golden and crispy color). Bake again for about 20 minutes before serving.
Notes
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EN