Slow-Cooked Pork Ribs (Carmita's Patio)
About the recipe
This dish is a tribute to the purity of Canarian produce. Using just a touch of salt and the unmistakable aroma of bay leaf (a classic scent of our island's patios and mountains), the dish gives center stage to its texture. The modern 18-hour sous-vide cooking technique is an act of patience that emulates the loving care of traditional stoves simmered over very low heat. This process respects the raw ingredients to the fullest, cooking the meat in its own juices until it achieves a tender, melt-in-your-mouth texture.
Ingredients
List of ingredients needed and quantities for the preparation of this recipe.
| Pork ribs | 2 kg |
| Salt | 4 gramos |
| Bay leaf | 2 hojas |
| Extra virgin olive oil | to taste |
Preparation
1
Cut the whole rib racks into large pieces or in half to make cooking easier.
2
Place the ribs in vacuum bags along with the salt and bay leaves.
3
Cook sous vide at 65°C for 18 hours, allowing the meat to cook slowly in its own juices and become very tender.
4
Once cooking is complete, remove the ribs from the bag and place them on a baking tray.
5
Place in the preheated oven at 220°C for 5 minutes to lightly brown the outside.
6
Serve hot, taking advantage of the juiciness obtained during low-temperature cooking.
Where to enjoy it
Restaurants where you can taste this traditional recipe.
Restaurants
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