CECMED Havanatur

From My Kitchen

By Silvia Mayra Gómez Fariñas, on: Cuisine
From My Kitchen

Pork is definitely Cuba’s favourite meat. In rural areas its preparation traditionally begins at with choosing the animal that will be slaughtered and eaten. Cooking and eating it is a pleasure that also provides a pretext for bringing everybody together for a party that starts with the culinary preparations. When a pig is slaughtered, nothing is wasted. Pork ribs are a famous delicacy. They are most often fried but sometimes roasted on special occasions. That’s the recipe we present here, which gets a distinctive sweet touch from the addition of honey.

From My Kitchen

Ingredients: 720 g pork ribs 1 tablespoon soy sauce 2 tablespoons honey 2 pineapple wheels 6 teeth of garlic juice of 1 bitter orange or: 4 tablespoons vinegar 1⁄2 cup white wine 1⁄2 teaspoon of thyme 1 teaspoon of cumin salt to taste

Preparation: Peel, wash and crush the garlic. Wash and clean the ribs. Cut the wheels of pineapple into !cm wide strips. Put the ribs in a pan and add soy sauce, honey, pineapple, garlic, bitter orange juice or vinegar, wine, thyme, cumin, salt and water so the ribs are covered. Place the pan over a medium heat, turning the ribs occasionally until the liquid is absorbed and the sauce thickens. Serve the ribs in a source and add them the salt

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