Purslane with Pork Ribs in Green Sauce Recipe

There's something undeniably exciting about discovering new culinary delights. The recipe we're exploring today, purslane with pork ribs in green sauce, is one such gem that not only tantalizes the taste buds but also takes you on a journey into a rich, cultural culinary history.

The combination of succulent pork ribs and nutrient-dense purslane, bathed in a vibrant green sauce, makes for an unforgettable dining experience. So, let's dive into this flavorful adventure together and learn more about this delicious dish.

The Star Ingredient: Purslane

What is Purslane?

Before we get into the recipe itself, let's take a moment to learn about the star ingredient: purslane. Purslane (Portulaca oleracea) is a resilient, fast-growing plant that has been used in various culinary traditions around the world for centuries. Despite being labeled a "weed" by some, it is, in fact, an edible green with a slightly tangy, lemony flavor, and a rich source of essential nutrients such as omega-3 fatty acids, vitamins A and C, and minerals like calcium, magnesium, and potassium.

The Criolla Variety

For this particular recipe, we're using the creole variety of purslane, which has short stems and is native to Mexico. This variety is especially prized for its tenderness and delicate flavor, making it a perfect choice for our dish.

The Perfect Pairing: Pork Ribs

Pork ribs might not be the first thing that comes to mind when you think about pairing with a leafy green, but trust us, it's a match made in heaven. The tender, juicy meat adds depth and richness to the dish, while the bones impart a savory, unctuous quality to the green sauce. Plus, the collagen in the ribs melts down as they cook, which helps to thicken the sauce and give it a luxurious, velvety texture.

Let's Get Cooking

Now that we have a deeper understanding of the ingredients, let's dive into the recipe itself and learn how to create this mouthwatering dish at home.

Step 1: Tenderize the Pork Ribs

Bring 1.5 liters of water to a boil in a large pot. Add the pork ribs, along with the finely chopped onion, garlic, and a pinch of grain salt. Cover the pot and let the ribs boil until they're semi-soft. This process helps to tenderize the meat and extract maximum flavor from the ribs.

Step 2: Fry the Pork Ribs

Once the ribs are semi-soft, uncover the pot and let the water boil off. As the water evaporates, the ribs will begin to fry in their fat. Lower the heat and continue frying until the ribs take on a beautiful golden color.

Step 3: Add the Purslane

Now, it's time to introduce our star ingredient. Add the short-stemmed purslane to the pot, cover it, and let it cook. The purslane will release its juice and cook in the steam, making it tender and delicious.

Step 4: Add the Green Sauce

Finally, add 2 liters of green sauce to the pot and let it simmer for a few minutes. The green sauce, typically made from tomatillos, green chilies, onion, garlic, and cilantro, adds a tangy, spicy kick that perfectly complements the rich, savory flavors of the pork ribs and the delicate tang of the purslane.

Serve and Enjoy

Once the sauce has simmered for a few minutes, your purslane with pork ribs in Green Sauce is ready to serve. Dish it up alongside some warm tortillas, rice, or beans for a complete, satisfying meal that's sure to impress your family and friends. The bold, complex flavors of this dish make it a perfect option for a special occasion or just a delightful weekend feast.

The Takeaway

Purslane with pork ribs in green sauce is a dish that truly showcases the versatility and deliciousness of purslane, an often-overlooked green. This recipe offers a delightful blend of flavors and textures, combining the tenderness of pork ribs with the freshness of purslane and the tanginess of the green sauce. It's an excellent way to introduce purslane to your palate and explore a new culinary adventure.

By trying new recipes like this one, we not only expand our taste horizons but also learn to appreciate the diverse culinary traditions and ingredients that exist around the world. So, the next time you're feeling adventurous in the kitchen, give Purslane with pork ribs in the green sauce a try and treat yourself to a delicious, cultural culinary experience.

Purslane with Pork Ribs in Green Sauce

(10 portions)

Ingredients

• 2 kilograms of purslane, preferably of the creole variety, short-stemmed
• 1 kilogram of pork ribs cut into small pieces
• ½ onion finely chopped
• 4 cloves of garlic, finely chopped
• 1.5 liters of water
• 2 liters of green sauce
• Grain salt, to taste

Preparation

Bring the water to boil; add the meat, onion, garlic, and salt, cover and let it boil until the meat is semi-soft; uncover and let it continue boiling until all the water is consumed and the meat begins to fry with its fat; lower the heat. Once the meat takes a golden color, add the purslane and cover (they release their juice and cook); then add the sauce and let it boil for a few minutes.