Costillas con papas y piñas (Pork ribs with potatoes and corncobs)

Costillas con papas y piñas (Pork ribs with potatoes and corncobs)

Costillas con papas y piñas (Pork ribs with potatoes and corncobs) is one of the most iconic Canarian dishes, typical of Tenerife. Here's how to make it:

Ingredients:

1.5 kg fresh or salted rib of pork
3 corn cobs
6 whole black peppercorns 
2 mint leaves
Half a lemon
Salt

Method:

If the ribs are fresh, add a little salt. If the ribs are salted, they must be previously desalted and then you will not need to add salt. To desalt the ribs, if needed, soak them in cold water for about 2 hours. After this time, drain off the strongly salty water and place them in clean water to soak for another 5 or 6 hours, then drain before cooking in fresh water.

Separate the ribs, to make individual portions. Put them in a large pan, with enough water to cover them generously. Add the peppercorns, the half lemon, the two mint leaves, and a little salt (if needed). Cut the corncobs into two or three pieces each, and place them in the pan with the meat. Place on a high heat until it starts to boil, and then turn the heat down to medium, leaving it at a rolling boil. The ribs will need to cook for between 1.5 and 2.5 hours, until tender enough that the meat will separate from from the bone without any effort, using just a fork. Turn off the heat. Drain, reserving the cooking water from the ribs.

Peel several large potatoes, cut them in half and cook them in a saucepan with a little salt, in the water from the ribs. Drain and allow to dry over low heat. Arrange on a platter and take to the table. Serve with mojo de cilantro (coriander sauce).

Costillas con papas y piñas


COSTILLAS, PAPAS Y PIÑAS COMIDA CANARIA