Pork Ribs With Polenta
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Loading...Pork Ribs with Polenta is one of the great comfort foods of Italia Cooking: the perfect recipe for a cold and rainy Sunday to spend with family or close friends. It is a unique dish, which requires a little experience and a little time, but which will pay off all your efforts. The pork is cooked for the first time on its own and then is flavored in the tomato sauce where it continues to cook gently for three hours or more A reach pork sauce that is perfect with polenta, but you can also use it with homemade pasta, such as fettuccine.
Ingredients
- Pork Ribs 1 kg
- Sausages 6 (one per person)
- Pork Neck Steaks 2 (300gr)
- Tomato "Passata" 2,5 lt
- Carrots 2
- Onions 2
- Celery 2
- Garlic 2 cloves
- Peperoncino 1
- White Wine 1/2 glass
- Extra Virgin Olive Oil
- Salt
- Sugar 1/2 teaspoon
- Polenta 1 pack (about 500gr)
Instructions
Let's start with the cooking of the pork which will take place in 2 steps: first the ribs and neck steaks, then the sausages, always using the same pan
Let 2 cloves of garlic and a peperoncino brown in plenty of extra virgin olive oil, then add the ribs divided into pieces and the steaks cut into cubes. Cook over high heat for 10 minutes, add half of the wine, let it evaporate and collect everything in a dish. Salt and cover with aluminum foil
Switch to the sausages: put them in the pan just used before (with the grease of the previous cooking) and let them cook for 10 minutes. Add the rest of wine, let it to evaporate and add to the other meats letting them cool all together
Prepare a “soffritto” of carrot, onion and celery as indicated in www.italiancookingtips.com/the-perfect-soffritto. When it is golden brown, add the tomato passata, salt, sugar and cook for 5 minutes, so that the sauce takes a little consistency. Then add all the meats, cover with a lid and cook over low heat for at least 3 hours, turning often and checking the saltiness
Cook the polenta as indicated on the package, taking care to stir constantly and always have a little hot water available to add if it becomes too thick. When it has reached the consistency of a puree (it will continue to thicken) pour it into the dishes and season it with the sauce, ribs and sausages
Notes
This is the most correct method for cooking meats in tomatoes, in "umido" (wet) as we say in Italy. The meats must first be roasted quickly, so that they compact and seal the juices inside, remaining soft and tasty even after a long cooking. By inserting them raw directly into the sauce they would act like a sponge, soaking in liquid and becoming chewy and not very tasty. Traditionally sauce and meat are prepared in large quantities, this is a “celebrative” dish! What remains after seasoning the polenta is brought to the table to be enjoyed with bread and various side dishes.
ItalianCookingTips
For this recipe I use pork ribs to which I add, in an excess of lasciviousness, also sausages and a couple of slices of pork neck which are particularly tasty (and fatty!)
ItalianCookingTips
The meats must cook slowly, as tradition dictates, so that the sauce is tender and flavored, which must be rich, shiny and velvety.
ItalianCookingTips
Salt the sauce in moderation because the sausages are salty. I usually add the salt after about 2 hours, when the liquid has reduced by at least 1/3
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