Greek Heritage Cooking
Greek Heritage Cooking. What is it? It's a traditional way of food preparation using authentic recipes passed down from great grandmothers of great grandmothers to me...to you. Cooking my Greek heritage is easy. Sometimes there are several steps, sometimes the process takes all morning or all afternoon--even all day in some cases--but usually, it's pretty easy. It's uncomplicated and fast.
Pork Riblets. Have you ever seen this cut in your butcher shop or in the meat department at your favorite grocery store? No, not ribs--riblets. It's a bit confusing when you try to understand where they come from--some say the end of a slab of ribs and others the bone end of a pork loin (both correct)--but it's easy to understand how delicious they are when you cook them. Today, I am sharing with you how to prepare them in 15 to 20 minutes! Yes. And while the riblets are doing their thing, you make a lovely green salad with a simple vinaigrette, and there's dinner!
My Greek Heritage Cooking recipe:
2 lbs pork riblets
2 T olive oil
salt & pepper
1 t dried oregano
juice of two lemons
Salt and pepper all pieces. You can cook each riblet whole or cut in the center (between the bones) and place into a hot pan with the olive oil. Heat should be medium to allow for a slow browning and to cook through the meat. Turn over to cook and brown the other side. Transfer to a platter and keep warm. Cook the second batch. When this batch is browned properly, squeeze in all of the lemon juice and swirl your pan. Allow a few seconds for everything to emulsify, transfer the second batch of cooked riblets to the platter and pour the sauce over the top. If you find that there is not enough sauce, it's easy enough to add a little chicken stock to the pan. Try 1/4 of a cup. Serve immediately with extra lemon wedges, if desired.
Pork Riblets. Have you ever seen this cut in your butcher shop or in the meat department at your favorite grocery store? No, not ribs--riblets. It's a bit confusing when you try to understand where they come from--some say the end of a slab of ribs and others the bone end of a pork loin (both correct)--but it's easy to understand how delicious they are when you cook them. Today, I am sharing with you how to prepare them in 15 to 20 minutes! Yes. And while the riblets are doing their thing, you make a lovely green salad with a simple vinaigrette, and there's dinner!
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| Assemble a green salad or steam a bunch of asparagus, and this is all you need for dinner |
My Greek Heritage Cooking recipe:
2 lbs pork riblets
2 T olive oil
salt & pepper
1 t dried oregano
juice of two lemons
Salt and pepper all pieces. You can cook each riblet whole or cut in the center (between the bones) and place into a hot pan with the olive oil. Heat should be medium to allow for a slow browning and to cook through the meat. Turn over to cook and brown the other side. Transfer to a platter and keep warm. Cook the second batch. When this batch is browned properly, squeeze in all of the lemon juice and swirl your pan. Allow a few seconds for everything to emulsify, transfer the second batch of cooked riblets to the platter and pour the sauce over the top. If you find that there is not enough sauce, it's easy enough to add a little chicken stock to the pan. Try 1/4 of a cup. Serve immediately with extra lemon wedges, if desired.
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