Spare ribs of Iberian Black Pig fried in Cortes de Cima Olive Oil and Garlic paired with Aragonez
By: Chef António Nobre, Hotel da Cartuxa, Évora - Alentejo
Ingredients for 4 people:
600 gr Black Pig Spare Ribs
50 gr Red Pepper Paste
2 dl Olive Oil "Cortes de Cima"
4 Garlic Cloves
1 Bay Leaf
Apple Vinegar
Mixed Greens
Preparation :
Cut the spare ribs in strips. Season with some olive oil, red pepper paste, sliced garlic and [...]
