Pork ribs are popular in North American and Asian cuisines. Most often they are cooked on the grill, baked, coated in some sauce, or simmered for a long time in a pan under the lid. Pork ribs with cabbage - an unusually tasty and fragrant dish, which is suitable for both a festive and everyday table. The meat is always very soft, tender and literally melts in the mouth.
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You will need
-
- 500 g of pork ribs;
- ground black pepper;
- paprika;
- nutmeg;
- salt;
- vegetable oil;
- 2 carrots;
- 3 onions;
- 1 red bell pepper;
- 2 tomatoes;
- 1 apple
- 3 cloves of garlic;
- 1 pod of hot pepper;
- 1 head of cabbage;
- 250 g of prunes;
- 3 bay leaves;
- dill greens.
Instruction manual
1
Wash the pork breast thoroughly under cold running water and dry it slightly with paper towels. Then cut it between the ribs and chop it into small pieces no more than five to seven centimeters long.
2
Next, sprinkle them with ground black pepper, paprika, nutmeg and a little salt. Leave the ribs to marinate for thirty minutes in a warm place.
3
Pour vegetable oil into a large cauldron, wait until it is hot, and lay the pork ribs. Fry them on all sides until golden brown.
4
While the ribs are fried, take care of the vegetables. Wash carrots, peel and grate on a coarse grater, crumble the onion in half rings or rings. Then add them to the casserole and sauté with the ribs until golden. Remember to stir occasionally.
5
Sweet peppers and tomatoes cut into strips and immediately send to the meat. Add the sliced apple and the garlic passed through the garlic grouper there. Mix everything well, salt and add the whole bitter pepper.
6
Cut the cabbage into strips, sprinkle with salt and pepper, carefully mash with your hands so that it decreases in volume. Divide it into three servings.
7
Put the first portion in a cauldron, mix everything and simmer over low heat for ten to fifteen minutes. Do not be afraid that the dish will burn. This will not happen, as the cabbage will immediately begin to secrete juice.
8
When you see that the cabbage is a little thinned, add a second portion and mix everything again. Now stew the pork ribs with cabbage with the lid closed for fifteen to twenty.
9
After that, drop the remaining third serving of cabbage and mix again. Add pepper, salt to taste, a little prune and simmer until cabbage is ready.
10
At the very end of the stew put the bay leaf and chopped garlic. When serving, sprinkle the dish with chopped dill.