Chilean Pork Ribs with Potato Mille-Feuille

In this classic recipe, dive into the rich flavors of Chilean cuisine with tender, slow-cooked pork ribs accompanied by a creamy and cheesy potato mille-feuille. This recipe combines traditional spices and cooking techniques to bring a taste of Chile to your table, perfect for a special gathering or a weekend indulgence.

Ingredients

🥩 1 large piece of pork ribs approximately 1.5 - 2 kg Corte Criollo
🧄 4 cloves garlic for ribs marinade
🧂 A pinch of salt for seasoning
🫒 1-2 tablespoons olive oil any good quality
🌶️ 1-2 teaspoons Merkén Kangurú brand
🌶️ 1-2 tablespoons paprika
🌿 1-2 tablespoons oregano
🌶️ 2-3 tablespoons chili paste aji en pasta
🍷 1/2 to 1 cup white wine any dry variety
🍎 1/4 to 1/2 cup apple cider vinegar
🥔 Several large potatoes quantity enough for a small baking dish
🧈 125g butter one stick, preferably grass-fed
🧄 2-3 cloves garlic for flavoring the butter
🧂 A pinch of salt for the cream mixture
🥛 Approximately 1 cup cream
🥚 1 whole egg
🧀 Grated Parmesan cheese Monticello brand recommended
🌿 Fresh parsley for garnish

Instructions

1- Marinade Preparation:

• Mash 4 garlic cloves with a pinch of salt in a stone mortar to form a paste.
• Add olive oil to the paste and emulsify until smooth. Incorporate Merkén, paprika, oregano, chili paste, white wine, and apple cider vinegar. Mix thoroughly.

2- Marinating:

• Rub the marinade generously over the pork ribs, ensuring even coverage. Let it rest, covered, in the refrigerator for at least 2 hours or ideally overnight.

3- Baking:

• Preheat the oven to 160°C - 180°C (320°F - 356°F).
• Place the ribs in a roasting pan, season with salt, and pour extra white wine to keep the ribs moist. Bake for 2 hours, flipping halfway through.

4- Potato Preparation:

• Peel potatoes and slice thinly with a mandoline.

5- Flavoring the Potatoes:

• Melt butter in a cast-iron skillet. Add crushed garlic and black pepper. Pour this over the potato slices and toss to coat.

6- Assembling and Cooking:

• In a bowl, whisk together cream, egg, salt, and grated Parmesan.
• In a clear baking dish, layer the potatoes, followed by the cream mixture. Repeat until all ingredients are used. Top with extra Parmesan.
• Bake at 180°C (356°F) for 45 minutes or until golden brown and bubbly.

7- Serving:

• Carve the ribs and cut portions of the potato mille-feuille. Plate together, garnish with parsley, and serve hot, possibly with a refreshing beer.

Prep Time: Approximately 30 minutes
Cook Time: Approx. 3 hours
Total Time: Approx. 3 hours 30 minutes
Servings: 6
Calories: Approx. 680 per serving
Proteins: 45g per serving
Fats: 40g per serving
Carbohydrates: 50g per serving
Equipment:

• Stone mortar and pestle
• Metal roasting pan
• Mandoline slicer any brand
• Cast-iron skillet
• Oven Electrolux model
• Microplane grater
• Clear glass baking dish

Cooking Tips

• Marinating Time: Longer marination deepens flavor; overnight is best.
• Even Potato Slices: Ensure uniformity for even cooking; a mandoline is recommended.
• Moisture: Keep ribs juicy with wine in the pan.
• Cheese Crust: Parmesan ensures a crispy, flavorful top on the potatoes.

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Chilean Pork Ribs with Potato Mille-Feuille

Posted by Waivio guest: @waivio_hivecooking