Catalonia 21: PORK RIBS WITH CHESTNUTS 🌞

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PORK RIBS WITH CHESTNUTS

Ingredients (for 4 people)

1 kg (2.2lbs) pork ribs
4 garlic cloves
2 medium onions
2 tomatoes
½ kg (1.1lb) chestnuts
olive oil or lard
salt
black pepper
water
a handful of almonds
1 carquinyoli (Dry almond biscuit)

Preparation

1. Make a small cut on each of the chestnuts, boil for about 20 minutes,
then peel. If they’re old, they will have dehydrated, so they will have
to be cooked for a longer period of time.

2. Cut ribs into regular pieces, season with salt and pepper and brown in
a saucepan. Reserve.

3. In the same saucepan, prepare a sofregit with onion, garlic and
tomato until concentrated.

4. Return ribs to the saucepan and add water. Cook on low heat for
about 45 minutes.

5. Halfway through the cooking process, add chestnuts and finish
cooking until meat is tender.

6. Adjust salt and add a picada made with almonds, a garlic clove and a
carquinyoli.

7. Turn off heat and leave to stand for a while in order for the flavours to
mix.


Comments

This pork rib and chestnuts dish is very typical of winter cooking and the
cold weather. Chestnuts are also prepared with pig’s trotters, duck and
wild boar. The flavour will be best if left to stand for one day and reheated.
The chestnuts can be substituted for turnips, previously coated with flour,
or for stuffed cabbage leaves. You can also add a couple of tablespoons of
broken allioli or a splash of rancio wine. To save time, you can easily find
preserved or frozen chestnuts, but the taste won’t be the same.

From "Roots Catalan" by Joan Roca

MMMmmm Ribs!