Pork neck and ribs with paprika

The traditional taste of pork: Pork throat and ribs with paprika

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6

When it comes to pork dishes, few recipes are as beloved as throat and ribs with paprika. This recipe is not just a way to prepare a delicious meal, but also a part of culinary tradition, a dish that reminds us of festive meals and moments spent with loved ones.

Ingredients needed for a perfect taste:

- 1 kg pork throat
- 1 kg pork ribs
- 2 large onions, quartered
- 1 parsley root, peeled and diced
- Peppercorns, to taste
- Bay leaves (2-3 leaves)
- A few garlic cloves, chopped
- A sprig of fresh thyme (or dried if fresh is not available)
- 3 tablespoons coarse salt
- 1 cup of vinegar
- 2 liters of water
- Sweet or hot paprika, to taste

A touch of history:

This recipe has its origins in the art of preserving meat, an ancient tradition. Pork has always been appreciated for its rich flavor and versatility, and preparing it with paprika adds a distinctive and aromatic note. Paprika, whether sweet or hot, is an essential ingredient that transforms the meat into a delicacy.

Step by step for a perfect result:

1. Prepare the ingredients: Start by washing and thoroughly drying the pork throat and ribs. This step is essential for the meat to absorb the flavors of the spices. Make sure to use fresh, high-quality meat for a perfect taste.

2. Score the meat: Use a sharp knife to make a few shallow cuts across the surface of the meat. These slits will help the salt and spices penetrate better, intensifying the flavors.

3. Marinate: Sprinkle salt all over the surface of the meat and let it sit in the refrigerator for about an hour. This marinating will help intensify the flavors and make the meat more tender.

4. Prepare the boiling liquid: In a large pot, mix the water with the vinegar and salt. Add the onion, parsley root, peppercorns, bay leaves, garlic, and thyme. Put the pot on the stove and let it boil for 3-4 minutes.

5. Boil the meat: Once the liquid has boiled, add the pork throat and ribs. Cover the pot and let it simmer on low heat for about 1 hour and 30 minutes, or until the meat is tender. You can check if it’s cooked using a fork – the meat should easily pull apart.

6. Finishing the dish: Once the meat is boiled, remove it from the pot and let it cool slightly. Then, dust it with pepper and paprika, according to your preferences. This will add a vibrant color and irresistible aroma.

7. Serving: Slice the meat and serve it alongside a side of vegetables or polenta for a perfect contrast. You can also add pickles for an even more intense flavor.

Practical tips:

- Variations of ingredients: You can try adding other spices, such as rosemary or coriander, to give the dish a different flavor profile.
- Preserving the meat: If you want to keep the meat longer, you can smoke it after boiling.
- Side dishes: This dish pairs perfectly with a cabbage salad or mashed potatoes, which will complement the richness of the meat's flavor.

Frequently asked questions:

- Can I use other types of meat? Absolutely! This recipe can also be adapted for other types of meat, such as beef or chicken, but the cooking time will vary.
- How can I reduce the cooking time? If you use a pressure cooker, the cooking time will be significantly reduced.
- Is this dish suitable for diets? While it is a tasty dish, it contains a high amount of fat. You can opt for smaller portions and serve it with plenty of vegetables for a better balance.

Nutritional benefits:

This recipe for pork throat and ribs is rich in protein and provides a good source of B vitamins, essential for energy metabolism. Consumed in moderation and in combination with fresh vegetables, it can be part of a balanced diet.

In conclusion, preparing pork throat and ribs with paprika is a true culinary pleasure that will bring you closer to gastronomic traditions. Dare to experiment and add a personal touch to your recipe! Enjoy your meal!