Pork ribs with roasted vegetables

Name: Pork ribs with roasted vegetables - Dorina M.
Ingredients: 600 g pork ribs with skin; garlic; zucchini; 1 leek; 2 carrots; 1 red bell pepper; red cabbage; 2 tomatoes; broccoli; salt; pepper; chili flakes; thyme; cabbage juice; oil

Meat - Pork ribs with roasted vegetables by Dorina M. - Recipia

Pork Belly with Oven-Roasted Vegetables (in Sauerkraut Juice) I usually make this when it's cold outside and I want something hearty. Pork belly is one of the best cuts for roasting, especially if it has the skin on. The vegetables add flavor and make everything easier to eat, while the sauerkraut juice helps tenderize and flavor the meat. The scored skin allows the spices to penetrate better into the meat. I add the broccoli towards the end so it doesn't lose its color and texture; otherwise, it turns bland and mushy. Quick Info Total time: about 2 hours Preparation time: 20-30 minutes Cooking time: 1 hour and 10-20 minutes Servings: 4 Difficulty: medium Recipe type: main course, suitable for a weekend lunch or dinner Ingredients 600 g pork belly with skin 3-4 garlic cloves 1 small zucchini 1 leek 2 carrots 1 red bell pepper A small piece of red cabbage (enough for a handful of strips) 2 tomatoes A medium piece of broccoli (about 250 g) Salt Pepper Chili flakes (to taste) Dried thyme 200-300 ml sauerkraut juice 2-3 tablespoons oil Instructions 1. Wash and clean the pork belly. Score the skin in a few places diagonally, but without cutting into the meat. This helps the flavors to penetrate better. 2. Rub the meat with oil and season well with salt, pepper, thyme, and a little crushed garlic. Sprinkle some chili flakes if you want a bit of heat. 3. Place the pork belly in the fridge for at least an hour to marinate. You can leave it longer if you have time. 4. Cut the zucchini, carrots, and red bell pepper into cubes or rounds. Slice the leek. Shred the red cabbage into thin strips. Cut the tomatoes into large pieces. 5. Preheat the oven to 180-190°C. In a large baking dish, add a little oil. 6. Place all the vegetables (except the broccoli) in the dish. Toss them gently with the oil. Season with salt and pepper if desired. 7. Place the pork belly on top of the vegetables, skin side up. Pour the sauerkraut juice around the meat, not directly over it. 8. Cover the dish with aluminum foil. Bake for about an hour. 9. Meanwhile, cut the broccoli into florets. Boil it for 2-3 minutes in salted boiling water, then immediately place it in cold water. This helps it retain its color and prevents it from getting mushy. 10. After an hour, remove the foil from the dish. Bake for an additional 10-20 minutes to brown the pork belly. 11. 5-7 minutes before it's done, add the drained broccoli on top of the vegetables and pork belly. Spoon some sauce from the dish over the broccoli florets. 12. Remove the dish from the oven and let it rest for 10 minutes to allow the flavors to settle before slicing the meat. Why I Make This Recipe Often It’s hearty and brings everyone together at the table. The pork belly turns out tender, and the sauerkraut juice gives it a unique flavor compared to other roasted meats. The vegetables can be whatever you have in your fridge; it’s quite flexible. Tips and Variations Tips - Don’t skip the scoring of the skin; otherwise, the spices won’t penetrate well. - If the sauerkraut juice is too salty, you can use half juice and half water. - Broccoli should be added at the end. If you add it at the beginning, it will be mushy and lose its color. Substitutions - Pork belly can be replaced with shoulder or other cuts with a bit of fat, but the skin makes a difference in texture. - If you don’t have sauerkraut juice, you can use a bit of lemon juice and water, but the flavor will be different. Variations - You can add potatoes, celery, or parsnips based on what you have on hand. - For a stronger flavor, consider adding some smoked meat. Serving Ideas - It pairs well with polenta, but fresh bread works too. - A chili pepper or a bit of green onion added at the end enhances the flavor. - You can serve it with classic mustard. Frequently Asked Questions 1. What kind of sauerkraut juice should I use? The juice should be clear, not overly sour. If it’s very salty or sour, dilute it with a bit of water. 2. Can I make the recipe without aluminum foil? The meat will dry out if not covered at the beginning. You can use a suitable lid for the dish if you prefer not to use foil. 3. Can it be made without broccoli? Yes. Broccoli is not mandatory, but it adds a unique texture if added at the end. 4. How do I know when the pork belly is done? The meat should easily pull away from the bone, and the skin should be browned. Nutritional Values (approximate) One serving has about 350-400 kcal. Protein: 24-28 g Fat: 22-28 g Carbohydrates: 14-18 g Values vary depending on how fatty the pork belly is and the type of vegetables used. Storage and Reheating The pork belly with vegetables keeps well in the fridge for 2-3 days in a covered container. When reheating, place everything in a dish with a bit of the cooking juice or water, covered, and put it in the oven or microwave. The broccoli may soften, but the other vegetables will remain fine. Freezing is not recommended, as the texture of the vegetables changes significantly.

Pork ribs with roasted vegetables

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