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Pork Grillade
Languedoc-Roussillon — Mother recipe · ar de en es fr it ja pt ru zh
A hearty and rich soup filled with crispy pork chunks, served with roasted new potatoes.
📷 Black Lyn — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 60 min cottura · 4 porzioni · facile
Ingredients
- 500 g of pork ribs
- 2 small onions
- 3 garlic cloves
- Extra virgin olive oil
- Salt and black pepper
- Kale or carrots (optional)
- New potatoes
Method
- Cut the pork ribs into chunks and season with salt and pepper.
- Chop the onions and garlic. Sauté them in olive oil until soft.
- Add the meat to the sautéed vegetables, cook for 5 minutes over medium heat, stirring frequently.
- If using additional vegetables (kale or carrots), add them and let simmer with the meat for about 10 minutes.
- Pour in hot water to cover the meat. Bring to a boil, reduce heat and simmer gently for 45-60 minutes.
- While the stew is cooking, prepare new potatoes roasted in the oven or on the grill.
The story
Pork Grillade is a traditional dish from the Languedoc-Roussillon region in France, dating back centuries. Originally prepared using less desirable cuts of pork to make use of all available resources.
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