12. May, 2018

Roasted Pork Rib

The recipe only; is in three languages : English, Spanish and Portuguese

There was a time when pork was criticized for its high amount of fat, for being indigestible and for transmitting diseases to man, however, over time, science has shown that it is not quite so. Pork is considered white meat, as cited by the WHO (world health organization) "The so-called red meat (beef and sheep / goat) and white meat (pork and poultry) offer various positive properties and a range of flavours and textures" .The fundamental difference between white meat and red meat is the amount of myoglobin and haemoglobin it contains. Both contain in their structure a hay group with an iron atom inside it, so in that aspect the white meat has less iron in its composition. On the other hand, white meats come from  animals like: (rabbit, chicken, turkey, pork ...), with little connective tissue in their muscles, which gives tenderness to the meat. The connective tissue is constituted by collagen, which decreases the digestibility of the meat; therefore, the red meats are less digestible than the white meats. Pork rib: White skined pork has less fat than veal or chicken, depending on the cuts, which makes it a lean meat that can be part of all types of diets in which the contribution of calories is controlled or of fats. In the case of today’s recipe, the rib is one of the most fatty parts, but when cooking it loses part of this fat and then it is cooked in the oven, using the recommended portion of oil, so it is a healthy and balanced recipe. This meat provides us with the B vitamins necessary for a good functioning of the nervous and muscular system and for a good assimilation of the nutrients found in food. Pork, like all meat, provides iron (easily assimilated), zinc, phosphorus, sodium and potassium, minerals necessary for the proper functioning of our body. Its proteins are of quality, necessary to maintain body mass and for the formation of defences necessary to be healthy. Pork ribs are a type of meat that contains 17,10 grams of proteins, it does not contain carbohydrates, it contains 23,60 grams of fat per 100 grams and it does not contain sugar, contributing 281 calories to the diet. Among its nutrients are also vitamins B3, K, B9 and B12. The proportions of the nutrients of the pork ribs can vary according to the type and quantity of the meat, in addition to other factors that may intervene in the modification of their nutrients. Remember that depending on the preparation of the pork ribs, their properties and nutritional characteristics may vary.

How to make a delicious grilled pork ribs on the barbecue: Fewer things cause the mouth than delicious pork ribs roasted in the coals, soft, juicy and well spiced. One of the advantages of this dish is that, besides being a delight, it is easy to make, just follow my simple advice. Ingredients: a strip of pork ribs with a few cuts on the bones given by the butcher, coarse salt, lemon, black pepper, and a glass of white wine. Preparation: A good seasoning is essential so that the meat remains with that special flavour. Pork is a delight only with coarse salt and lemon, but if you want to marinate, you cannot leave it for the last minute. The ribs must be bathed in the seasoning and left from one day to the next, the meat becomes even juicier. In the event that it is marinated in coarse salt, lemon and black pepper, leave in the refrigerator, and only removed the next morning. On this occasion I will use the sauce made by my friend Iker Galin "Teriyaki" to give a unique flavour to the ribs is essential in this recipe. Before introducing the ribs in the barbecue mix two tablespoons of Teriyaki sauce with a spoonful of honey inside the marinade where the ribs rested, spread the sauce through the meat on both sides evenly  Once on the grill, when browning, the meat will gain a crust whose flavour and texture will be truly delicious. It's now time to place the ribs on the grill. Then, patience is necessary. Let the ribs cook until the meat is browned, which can take about an hour and a half, depending on the size of the piece. Do not forget to check from time to time, to see that both sides are roasted. When you remove it from the grill, you will be surprised with the delicious smell and the softness of the meat acquired in the grill and seasoning. Serve with some roasted potatoes made in the oven and enjoy this delicious dish. Please do not forget to leave a comment on my page, thank you very much.

Como hacer un delicioso Costillar de cerdo a la brasa: Pocas cosas provocan más agua en la boca que un delicioso costillar de cerdo asado en la brasa, suave, jugoso y bien temperado. Una de las ventajas de este plato es que, además de estar una delicia, es fácil de hacer, basta con seguir algunos consejos. Ingredientes: una pieza de Costillar de cerdo  con la piel con unos golpes en los huesos dados por el carnicero,  Sal gruesa, limón, pimienta negra, una copa de vino blanco. Preparación: Un buen condimento es imprescindible para que la carne quede con ese sabor especial. La carne de cerdo se queda una delicia sólo con sal gruesa y limón, pero si quiere marinar, no puede dejar para la última hora. Se baña el costillar en el condimento de un día para el otro, la carne se vuelve aún más jugosa. En el caso de que se trate de marinarla en sal gruesa, limón y pimienta negra, deja en la nevera, y sólo retira la mañana siguiente. En esta ocasión voy utilizar la salsa confeccionada por mi amigo Iker Galin "Teriyaki" para dar un sabor único al costillar es imprescindible en esta receta. Antes de introducir el costillar en la barbacoa mezcla dos cucharadas de Teriyaki con una cucharada de miel dentro de la marinada donde reposa el costillar, esparce la salsa por la carne en los dos lados. En la brasa, al dorar, la carne ganará una corteza cuyo sabor y textura va a ser verdaderamente deliciosa. Después de templada, es hora de llevar la pieza hasta la parrilla. Entonces, es necesario paciencia. Deja el Costillar cocinar hasta que la carne se doren, lo que puede llevar más o menos una hora y media, dependiendo del tamaño de la pieza. No te olvides de verificar de vez en cuando, para que los lados queden asados. Al retirarla de la parrilla, te vas sorprender con el olor delicioso y la suavidad de la carne adquiridos en la brasa y el condimento,. Servir con unas patatas hechas en el horno y que desfrutes mucho con este delicioso manjar. Por favor no te olvides de dejar un comentario en mi página, muchas gracias.

Como fazer um delicioso entrecosto de porco na brasa: Poucas coisas fazem mais água na boca do que um delicioso entrecosto de porco assado na brasa, macio, suculento e bem temperado. Uma das vantagens desse prato é que, além de ficar uma delícia, é fácil de fazer, basta seguir algumas dicas. Ingredientes: uma manta de entrecosto com a pele com uns golpes nos ossos dados no talho, Sal grosso, limão, pimenta preta, um copo de vinho branco.  Preparação: Um bom tempero é imprescindível para que a carne fique com aquele gostinho especial. A carne de porco fica uma delícia só com sal grosso e limão, mas, se quiser marinar, não pode deixar para a última hora. Mergulha-se o entrecosto no tempero de um dia para o outro, a carne fica ainda mais suculenta. Coloque o entrecosto numa mistura de sal grosso, limão e pimenta preta, deixe no frigorifico, e só retire na manhã seguinte.a utilização do molho confeccionado por meu amigo Iker Galin “Teriyaki” para dar um sabor único ao entrecosto é imprescindível nesta receita. Antes de introduzir o entrecosto na churrasqueira mistura duas colheres de sopa de Teriyaki com uma colher de sopa de mel dentro da marinada aonde repousa o entrecosto, espalha o molho pela carne dos dois lados. Na brasa, ao dourar, a carne ganhará uma crosta cujo sabor e textura vai ser verdadeiramente deliciosa.  Depois de temperada, é hora de levar a peça até a grelha. Aí, é necessário paciência. Deixa o entrecosto cozinhar até que a carne fique dourada, o que pode levar mais o menos uma hora e meia, dependendo do tamanho da peça. Não te esqueças de virá-la de vez em quando, para os lados ficarem igualmente assados. Ao retirá-la da churrasqueira, vai ficar surpreendido com o cheiro delicioso e a maciez da carne adquiridos com a brasa e o tempero,. Servir  com umas batatas asadas no forno e que tenhas um bom proveito com esta delicia.