Pork ribs in physalis sauce
8 servings
120 minutes
Pork ribs in physalis sauce is a true immersion in the aromas and traditions of Mexican cuisine. Physalis, with its slight tartness, harmoniously combines with the spiciness of jalapeño and the depth of flavor of pork ribs. This recipe resembles old Mexican stews where meat simmers in a rich sauce enriched with spices and fresh vegetables. The ribs, first slowly caramelized and then soaked in thick sauce, become incredibly juicy. Serving with warm tortillas makes the dish special – you can wrap the meat in a tortilla to create unique tacos or enjoy its flavor separately. This vibrant, bold, and memorable dish conveys the spirit of Mexican cuisine with its passion for rich and lively flavors.
1
Place physalis and jalapeño peppers in a saucepan. Pour in some water (about 2.5 cm). Bring to a boil over high heat and cook for 5 minutes. Drain the water and let the vegetables cool down. In a food processor, chop cilantro, sugar, 4 cloves of garlic, jalapeño pepper, and physalis. Do not puree.
- Cape gooseberry (physalis): 120 g
- Jalapeno pepper: 2 pieces
- Cilantro (coriander leaves): 2 glasss
- Sugar: 1 teaspoon
- Garlic: 10 cloves
2
Cut the ribs, place them in a pot, pour in 4 cups of water, and boil over medium heat. When the water evaporates, continue cooking until the ribs caramelize slightly. Add 6 chopped garlic cloves, oregano, and an onion cut into 8 pieces. Cook, stirring, until the vegetables are browned. Add the sauce from the food processor, bring to a boil, and cook for about 30 minutes until the sauce thickens. Then add the chopped zucchini and cook for another 5 minutes. Season with salt and pepper.
- Pork ribs: 1 kg
- Garlic: 10 cloves
- Dried oregano: 1 teaspoon
- Onion: 1 head
- Courgette: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Place the ribs on plates, drizzle with sauce, and serve with warm flatbreads. Enjoy your meal!
- Tortillas: to taste