It had been a long time since I had chopped pork ribs. But the other day she was at my mother’s house and she informed me that she had invited a demanding and very good eater: my teenage son.
The challenge was, then, to prepare a meal suitable for the voracious appetite of a 19-year-old almost-athlete and, at the same time, with ingredients suitable for the chewing of an 86-year-old person (although also almost an athlete).
So I ran to the supermarket and there I saw them. Beautifully arranged on a tray, as if waiting for me, chopped pork ribs. With the right proportion of fat, meat and bone, and a very good price!
You can prepare them as I did that day (a stir-fry with a lot of tomato, a generous touch of paprika and accompanied by canned beans), or as I suggest in this week’s menu, which are also very good.
The menu, by the way, includes, as usual, three servings of legumes, two of fish, lots of fruits and vegetables, and the
Baked preparations
Preparations with sofrito
(find the recipes for each preparation below)
Fire preparations
Cold preparations
