If you’re looking for a warming but filling recipe, this wet rice with pork ribs by renowned chef Frank Camorra is sure to hit the spot. While you may need to set aside a little time to allow the ribs to simmer, Camorra insists that “it’s simple and hearty” and is “autumn fare at it’s best.”
1.2 kg (421/3 oz) pork ribs, belly still on
100 ml (31/2 fl oz) extra virgin olive oil
sea salt flakes
1 brown onion, finely diced
3 garlic cloves, chopped
1 tsp thyme leaves
6 bay leaves
2 green capsicum (peppers), finely diced
6 tomatoes, peeled, seeded (see glossary) and grated
300 ml (101/2 fl oz) white wine
300 g (101/2 oz) bomba rice
200 g (7 oz) green peas, podded
- Take a sharp knife and cut the pork ribs between each rib to make single ribs with meat on either side of the bone.
- Heat 80 ml of oil in a large heavy-based saucepan over medium–high heat and cook the ribs, in 2 batches, for 10–15 minutes or until browned all over. Season with salt while cooking. Remove from the pan and set aside.
- Wipe out the pan, so that the dish does not taste too much like pork fat, and return to medium heat.
- Add the remaining oil. Add the onion, garlic, thyme, bay leaves and season with a good pinch of salt. Cook, stirring occasionally, for 8–10 minutes or until the onion is lightly golden.
- Add the capsicum and cook, stirring occasionally, for 10 minutes or until softened. Meanwhile, bring 1.5 litres of water to the boil, then reduce to a bare simmer. Add the tomato to the onion mixture and cook for 30 minutes or until thick and pulpy.
- Add the wine and increase the heat to high. Allow to bubble away for a few minutes, then reduce the heat to medium–low, add back the ribs and 1 litre of the hot water and simmer for 1 hour 10 minutes or until the ribs are tender.
- Add the remaining hot water, increase the heat to medium and bring to a steady simmer. Add the rice, season with salt and cook, stirring occasionally, for 15 minutes. Add the peas and cook for 4 minutes or until tender. The rice should just be a little past al dente but still firm to the bite.
- Serve straight away.
Recipe via Footscray Fresh Food Markets, Melbourne