You may also like
Categories:
pork ribs pork onion carrots bell peppers tomatoes haricot beans vinegar oil chilies oregano garlic paprika
Viewed: 45 - Published at: 7 years agoIngredients
- 1 14 kg pork ribs
- 600 g pork
- 1 onion
- 2 carrots
- 2 bell peppers
- 400 g tomatoes
- 800 g haricot beans
- 3 tablespoons vinegar
- 500 ml chicken stock
- 4 tablespoons oil
- 2 chilies
- 1 tablespoon oregano
- 5 garlic cloves
- 12 teaspoon paprika
Method
- In a large bowl, mix the last four ingredients together with a sprinkling of salt and half of the olive oil.
- Coat the short ribs in the mixture.
- Cut the pork belly into pieces the same size as the ribs, and add them to the mix.
- Leave to marinate for as long as possible - overnight is great.
- Turn your oven to 220C/Gas 7.
- Pack the porky bits into a roasting dish with the onion and carrots and roast for 40 minutes, turning once, until browned all over.
- Turn the oven down to 180C/Gas 4.
- Drain the beans and tip them into the dish with the meat.
- Add all the other ingredients, including the remaining olive oil.
- Season with salt and lots of cracked black pepper.
- Stir well, making sure the ribs are mostly under the level of the stock, then cover with foil and bake in the oven for about an hour.
- By now, the meat should be tender, so take the foil off and give it a last 15 minutes, just to brown the top.
- Finish with a splosh of olive oil, and serve in bowls with crusty bread.
