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Costillas con Verdolaga Pork Ribs with Purslane
Spare ribs simmered until the liquid vanishes, then fried in their own fat until crisp, and returned to a smoky morita, tomato and tomatillo salsa with lemony purslane. The browned bits are the flavour.
- YieldServes 6 to 8
- Hands-on1 h
- Total2 h 16 min
- Difficulty
Ingredients
Ribs
- 2 kgpork spare ribs, cut into 5 cm pieces by the butcher and trimmed of excess fat
- 1.4 Lwater, for the pan
- 1 headgarlic, cloves separated and peeled (about 25 g)
- 1 tbspsea salt, plus more to taste
Salsa
- 910 gRoma tomatoes, halved
- 500 gtomatillos, husked and rinsed
- 240 mlwater, for cooking the tomatoes and tomatillos
- 5morita chiles, about 10 g; chipotle chiles can stand in
- 90 gpurslane leaves, about 2 cups, washed
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