Esporão & A Comida Portuguesa a Gostar Dela Própria

Episode 8: Marinated Spare Ribs and Green Sprouts Rice

Episode 8: Marinated Spare Ribs and Green Sprouts Rice

Ingredients

  • 1,2 Kg Pork belly chops
  • 400 gr Medium grain rice
  • 200 gr Onions
  • 100 ml Extra Virgin Olive Oil
  • 800 ml Monte Velho red wine
  • 10 gr Salt
  • 5 gr Pepper
  • 1 Orange
  • 2 Bay leaves
  • 10 gr Paprika
  • 30 gr Garlic
  • 150 gr Turnip greens

Preparation

Chop the pork chops into uniform pieces, season with salt, pepper, bay leaves, garlic, red wine, and a sliced orange. Leave the chops in this marinade for 12 hours.

Clean and prepare the turnip greens, boil them, and reserve.

In a pot, prepare a braise with the onions, minced garlic andolive oil. Once it’s braised add the chops with a lile marinade and let it cook.

When the pork chops are almost cooked, add the rice. Rectify the seasonings and, once the rice is cooked, add the previously cooked turnip greens.

Enjoy.

CHEF  MARCO GOMES
LOCAL LIXA / FELGUEIRAS
REGION PORTO

Olive Oil: Extra Virgin
Vinho: Monte Velho Red 2015

Download the recipe here.