Pork Ribs And Hominy

INGREDIENTS

• 1.2 KG OF PORK RIBS WITH BONES
• 4 GARLIC CLOVES
• ½ ONION
• 1 DEDO-DE-MOÇA PEPPER
• 1 TEACUP OF WHITE WINE
• 4 TABLESPOONS OF CORN OIL, PLUS A BIT EXTRA FOR BRAISING
• 2½ TEACUPS OF HOMINY
• 1 SPRING OF BARBADOS GOOSEBERRY
• SALT TO TASTE

PREPARATION

Cut the pork ribs into strips. In a blender or food processor, blend the garlic cloves, onion, pepper and wine until smooth, making up the traditional “vinha-d’alhos” Portuguese marinade. Season the ribs with this paste and allow them to rest for 1 hour. Heat the oil in a deep pot and sear the pork strips, setting aside the seasoning. Begin to add sprinkles of water, cooking the meat slowly. When it is almost cooked through, add the marinate and braise it lightly, not allowing it to brown. Add the hominy and cover with water, going about 2 fingers over the total volume. Cook until tender. Remove the ribs and season the hominy. Shred the meat, throw out the bones and return it to the pot. In a pan, braise the Barbados gooseberry with a bit of oil and a pinch of salt. Serve the leaves over the hominy.