Pork ribs by Provencal

Pork ribs by Provencal.

-pork ribs 8-10 pieces.
-potatoes 3 pieces.
-onion 1 piece.
-Carrot 2 pcs.
-zucchini 1 piece.
-sweet pepper 0.5 pcs.
-garlic cloves 2-3
-Parsley beam
-wine, 1 tbsp.
-sunflower oil
-Provencal herbs
-1 tbsp corn starch
-salt to taste

1.Pork ribs wash and dry on paper towel. Rub salt and spices.

2.Fry in vegetable oil until golden brown. While the ribs are fried, chopped onions and diced bell pepper, carrot cubes round.

3.Add the onion to the meat, a little salt, reduce heat and fry, stirring occasionally, until the onions are golden brown gain.

4.Add pepper, stir and leave to simmer. At this stage it is very important not to rush. The slower the roasting, the tastier the dish will turn out.

5.When the pepper is softened a bit, add the wine, stir and simmer over low heat until all the liquid has evaporated. If Pepper then do not become soft, pour a little water (about half a cup) and repeat the operation with evaporation, stirring occasionally.

6.Add the carrots, fry it a little (just 3-4 minutes).

7.Whole cloves of garlic to the vegetable mixture to throw, mix, heat the oil until the garlic flavor.

8.Add potatoes, cover with water so that it completely covers the vegetables. Cover and leave to stew over low heat about 20 minutes.

9.While preparing the potatoes, you can chop the zucchini (rather large pieces).

10.Stir starch in 1/2 cup cold water, pour a thin stream into the soup, stirring occasionally. Cover and leave on medium heat for 10 minutes.

11.For 5 minutes until cooked pour the parsley and mix.

Bon Appetit!
To obtain a particularly tasty, it is best not to hurry and to comply with the sequence of laying the vegetables. When the garlic in the oil is warm enough, it begins to emit a characteristic delicate flavor.
Instead of a dry mixture of herbs is quite possible to use fresh, for example, basil, marjoram, mint, dill. In this case, they are best added at the end of quenching for 5 minutes until done.

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One Response to “Pork ribs by Provencal”

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