Roasted pork ribs with baked potatoes and salad
120 min
Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Pork ribs
2.0 kg
Garlic, bulb
2.5 ud
Garlic powder
0.005 g
Ground black pepper
0.005 g
White wine
0.01 l
Creamed corn
0.04 kg
Meat Starlux
0.025 kg
Table salt
0.01 g
Olive oil
0.05 l
Mesclun lettuce mix
250.0 g
Vinaigrette sauce
0.05 l
Table salt
6.667 g
Elaboration
- Prepare a white stock.
- Prepare a tomato sauce.
- Make baker's potatoes (sliced roasted potatoes).
- Preheat the oven to 150 ºC-160 ºC. Season with salt and black pepper, grease and put it in the oven on a roasting tray.
- Let cook until golden, add the garlic cut into brunoise, leave until golden, add white wine, turn and lower the temperature to 130 ºC. Let the wine reduce and add a little white stock.
- Let it cook at 135 ºC-130 ºC until the meat separates from the bone. (During the cooking process, turn the rib and add stock as many times as necessary).
- Remove the rib and use the juices to prepare a sauce for garnishing.
SET UP
- Place the rib on a plate, cover with the sauce and put the baker's potato garnish next to it.
Nutritional information (1 portion)
Energy
838.59
kcal
Carbohydrates
50.57
g
Proteins
22.01
g
Lipids
64.66
g
Fiber
6.57
g
Saturates
13.82
g
Monounsaturated fatty acids
38.47
g
Polyunsaturated fatty acids
8.94
g
Cholesterol
69.34
mg
Calcium
174.73
mg
Iron
4.02
mg
Zinc
2.31
mg
Vitamin A
72.0
ug
Vitamin C
61.26
g
Folic acid
91.41
ug
Salt (Sodium)
2237.36
mg
Sugars
3.47
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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