Glazed pork with fried apples, potatoes and red onions
6 servings
160 minutes
Glazed pork with fried apples, potatoes, and red onions is a festive dish with deep roots in Latin American cuisine. The tender and juicy pork ribs are slowly infused with a flavorful glaze of grape syrup, orange juice, and balsamic vinegar, creating a rich caramelized taste. Fried apples add sweet freshness to the dish while roasted potatoes and sweet potatoes provide a tender texture and heartiness. Red onions add a slight spiciness and complete the flavor palette. This dish is perfect for family dinners and celebrations where it's important not only to be full but also to enjoy the harmony of flavors. It is served with an aromatic sauce that collects after baking, enhancing the richness of each bite.
1
In one container, mix grape syrup, orange juice, balsamic vinegar, salt, and pepper.
- Grape syrup: 1 glass
- Orange juice: 0.5 glass
- Balsamic vinegar: 0.3 glass
- Ground black pepper: to taste
- Salt: to taste
2
Preheat the oven to 110 degrees. In a pan with a small amount of olive oil, fry the pork ribs on the bacon side, then place them bone-side down on a baking tray. Brush the ribs with glaze and cook for about 2 hours.
- Olive oil: 3 tablespoons
- Pork ribs: 1200 g
- Grape syrup: 1 glass
3
During cooking, add the glaze every 20 minutes. The dish should cook very slowly at low temperature for the meat to become tender, soft, and well-soaked in the glaze.
- Grape syrup: 1 glass
4
Pre-cook the potatoes and sweet potatoes. Then form balls from the potatoes, sweet potatoes, and apples with skin. When the ribs are almost ready, separately fry the balls of potatoes, sweet potatoes, apples, and sliced red onion.
- Potato: 3 pieces
- Sweet potato: 500 g
- Apple: 2 pieces
- Red onion: 1 head
5
When the pork is ready, take the ribs out of the oven, place them in a bowl, and keep them on the open oven door to prevent cooling. Collect the roasting sauce from the baking tray using a wooden spatula after pouring half a glass of boiling water onto the tray. Strain all the liquid left from roasting through a fine sieve and keep it in a small pot. Let it sit and remove the fat before serving.
- Grape syrup: 1 glass
- Orange juice: 0.5 glass
- Balsamic vinegar: 0.3 glass
6
Place the ribs on a sauté of potato and apple balls. Add a tablespoon of meat roasting sauce and serve.
- Pork ribs: 1200 g
- Potato: 3 pieces
- Apple: 2 pieces
- Olive oil: 3 tablespoons