NOODLES WITH PORK RIBS
Noodles with pork rib can also be made by replacing the noodles with rice, resulting in a dish with deep local roots known as rice with pork rib.
This recipe is part of the White Paper of Gastronomic Tourism in Tortosa and was taken from the book La cuina de Tortosa, by Josep Àngel Òdena (Lleida: Editorial Ribera i Rius, 1992). It was prepared at the Hospitality School of the Dertosa High School in Tortosa by chef Margaret Nofre.
INGREDIENTS
1/2 kg pork ribs, cut into small pieces
200 g short noodles (type No. 2)
1 onion
2 ripe tomatoes
Parsley
1 garlic clove
Saffron threads
Toasted almonds
Sweet paprika, black pepper
Salt, olive oil
Preparation
1
Season the pork ribs with salt and pepper. Peel and finely chop the onion and tomatoes. In a pot or deep pan, heat some olive oil and brown the pork ribs
2
Once browned, add the onion and tomato, and continue to sauté.
3
Add the sweet paprika, stir, and then pour in enough water to just cover the meat. Cover and let it simmer over low heat for 20–25 minutes.
4
Meanwhile, prepare a picada in a mortar by grinding together the parsley, garlic, saffron threads, and peeled toasted almonds. Dilute with a bit of water and add the mixture to the pot.
5
When it begins to boil again, add the noodles. Halfway through the cooking time, check and adjust the salt if needed.
6
Cook until the noodles are just right—they should remain slightly brothy. Remove from heat and serve hot.
