A couple of month ago, I had Spanish pork ribs at Canberra Multicultural Festival. It was slowly braised and melting in my mouth. What amazed me the most was its flavor. I could taste smoky paprika, tomato, herbs… I decided to replicate it this weekend and I dare say I have got it very close.
pork shoulder (2 kg, bone in), smoked paprika (2 tablespoon), hot paprika (2 teaspoon), pepper (2 teaspoon), ginger powder (1 tablespoon), dried oregano (1 tablespoon), dried thyme (1 tablespoon), dried basil (1 tablespoon), bay leaves (3), brown onion (1), garlic (4 clove), olives (1 cup), canned whole tomato (1 can), fresh parsley or coriander (1 small bunch), water and salt.
What to do:
- Place all the ingredients except fresh parsley in a large pot and top up with cold water until the pork shoulder is submerged.
- Bring it boil and then reduce the heat to low. Let it simmer for 2 and 1/2 hours or until the pork is melting in your mouth.
- Bring the heat back up to high and reduce the sauce until it is thicken.
- Garnish with chopped parsley or coriander.
- Serve with some good quality bread.