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Pork ribs with potatoes in a cauldron

Pork Ribs and Potatoes in a Cauldron

Golden, hearty, and just as good cooked at home as it is over an open fire! This recipe for potatoes and pork ribs works both in a cauldron over a live fire and on the stovetop indoors. The ribs turn out soft and tender, and after browning the potatoes hold their shape and stay whole instead of falling apart.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pork ribs

Potatoes (small or medium)

Onions

Carrots

Garlic

Vegetable oil

200

Peppercorns

Bay leaves

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 7 g

Fats 54 % 19 g

Carbohydrates 26 % 9 g

232 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise pork ribs and potatoes in a cauldron? Start by gathering your ingredients. Rinse the ribs under cold water and pat them dry with paper towels, then cut the rack into pieces of two or three ribs each. You can use less oil depending on how fatty the ribs are. I kept the seasoning simple with just peppercorns and bay leaves, but feel free to add any spices you like.
Step 2:

Wash and peel the potatoes, then dry them thoroughly. This step matters: wet potatoes will spit and splatter when they hit the hot oil.
Step 3:

Peel the onions and cut them into quarter-rings.
Step 4:

Peel the carrots and cut them into thick rounds.
Step 5:

Set the cauldron over high heat. Pour in the oil and let it get good and hot. Carefully add the potatoes and fry for about 10 minutes, stirring now and then, until browned. Lift them out with a slotted spoon.
Step 6:

Add the ribs to the cauldron and sear them over high heat until browned on both sides, then take them out.
Step 7:

Add the onions and carrots to the oil and fry for about 5 minutes, stirring, until golden.
Step 8:

Return the ribs to the cauldron and cook with the vegetables for 3 minutes. Pour in boiling water until it fully covers the ribs. Be sure to use hot water — a sudden temperature change can toughen the meat. Add the peppercorns, bay leaves, and salt. Turn the heat down low, cover, and simmer for 40 minutes.
Step 9:

By now some of the water will have cooked off. Lay the potatoes and garlic on top of the meat, cover the cauldron again, and cook for another 20 minutes.
Step 10:

Gently stir the meat together with the potatoes. Turn off the heat, cover, and let everything rest for 10 minutes. Serve the ribs and potatoes hot, sprinkled with fresh herbs.

Ribs and potatoes make a wonderfully hearty, stick-to-your-ribs dish. After the long braise the meat pulls easily off the bones, while the potatoes stay firm on the outside yet soft in the center.
Fry with an oil that has a high smoke point. Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Most unrefined oils have a low smoke point: they carry a lot of unfiltered organic particles that scorch quickly. Refined oils tolerate heat better and smoke at higher temperatures. Whenever you're roasting, frying, or grilling, reach for a high-smoke-point oil. Common choices include refined sunflower, olive, and grapeseed oil.
Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo — chili pepper is a prime example.