archimageiras
Assistant Cook
These are more for an appetizer. I made them for a family feast and everyone loved them. It's also a great way of buying a cheap cut of meat and making it taste great by slow cooking it for about an hour.
Serves 8-10
4 lbs of pork shoulder cut into 2 inch strips
1 cup of chicken broth
couple of bay leaves
2 cloves of peeled garlic
Bunch of fresh minced parsley or oregano to taste (2-3 Tbs)
1/2 lemon
Olive oil
salt and pepper
Heat the oil in a dutch oven and brown the ribs in batches. Add the chicken broth and deglaze with scraping up the pieces stuck on the bottom. Return the ribs and add the bay leaves. Cover, reduce the heat, and simmer for 50 minutes. Uncover and reduce the rest of the broth until a couple of tablespoons are left. Pound the garlic, parsley or oregano, salt and pepper in a mortar until you form a paste. Add the paste to the ribs, mixing well, and warm for a few minutes. Add lemon juice and serve.
Serves 8-10
4 lbs of pork shoulder cut into 2 inch strips
1 cup of chicken broth
couple of bay leaves
2 cloves of peeled garlic
Bunch of fresh minced parsley or oregano to taste (2-3 Tbs)
1/2 lemon
Olive oil
salt and pepper
Heat the oil in a dutch oven and brown the ribs in batches. Add the chicken broth and deglaze with scraping up the pieces stuck on the bottom. Return the ribs and add the bay leaves. Cover, reduce the heat, and simmer for 50 minutes. Uncover and reduce the rest of the broth until a couple of tablespoons are left. Pound the garlic, parsley or oregano, salt and pepper in a mortar until you form a paste. Add the paste to the ribs, mixing well, and warm for a few minutes. Add lemon juice and serve.
