Description
Tender pork belly ribs bake slowly over sliced potatoes and onions, then get finished with a creamy asparagus sauce that settles into every little space. It’s the kind of straightforward oven dinner that doesn’t need much fuss, but the potatoes and sauce make it feel like you did a bit more than you actually did.
Ingredients
Units
Scale
- 1 small onion, thinly sliced
- 1 medium potato, thinly sliced
- 1.65 lb - 750 g pork belly ribs, cut between the bones into strips
- 2-3 tsp crushed garlic, divided in three
- 2-3 tsp Pork Spice, divided in three
- 2-3 tsp dried thyme, divided in three
- 2-3 tsp dried rosemary, divided in three
- 2-3 tsp Aromat or salt of choice, divided in three
- 1-2 tsp ground black pepper, divided in three
- 1/2 packet asparagus soup mix, such as Knorr Asparagus Soup
- 1/2-3/4 cup milk
Instructions
- Heat the oven to 325⁰F (175⁰C).
- Check the 750 g pork belly ribs and trim away any large pieces of excess fat. You don’t need to remove every bit of fat because some of it helps keep the ribs tender and flavourful as they cook.
- Place the 1 small thinly sliced onion evenly over the bottom of a large, deep baking dish.
- Arrange the 1 medium thinly sliced potato over the onion. Try to keep the slices in a fairly even layer so they cook at the same rate. Sprinkle one-third of the spices over the onion and potatoes.
- Place the 750 g pork belly ribs, cut into strips, bone side down over the potatoes.
- Again, sprinkle one-third of the crushed garlic, Pork Spice, dried thyme, dried rosemary, Aromat or salt, and black pepper over the ribs.
- Turn each pork belly rib strip over and season the other side with the remaining portion of crushed garlic, Pork Spice, dried thyme, dried rosemary, Aromat or salt, and ground black pepper.
- Cover the baking dish tightly with aluminium foil. A good tight seal matters here because the trapped steam helps soften the ribs and cook the potatoes without drying everything out.
- Bake the 750 g pork belly ribs at 325⁰F (165⁰C) for about 1½ to 2 hours. Start checking around the 1½ hour mark. The ribs should be very tender, with the meat starting to pull away from the bones, and the potato should be tender when pierced with a fork.
- Carefully remove the aluminum foil. There will be a lot of hot steam, so open the foil away from you. Turn the pork belly rib strips over so the meaty side is facing up.
- In a small bowl, whisk together the ½ packet asparagus soup mix and ½ cup milk. Add up to another ¼ cup milk if the mixture is too thick. You want a pourable sauce, not a stiff paste.
- Pour the asparagus soup and milk mixture into the spaces between the pork belly rib strips, rather than pouring it all directly over the top. Gently spoon some of the sauce around the onion and potato as well.
- Return the baking dish to the oven and cook for another 30 to 60 minutes, or until the sauce is cooked through, the ribs are completely tender, and the potatoes are soft.
- For a browned finish, switch the oven to convection. Bake the pork belly ribs, potatoes, and creamy sauce for about 5-10 minutes, watching closely. Time will depend on how brown and toasty you like it.
- Let the pork belly ribs rest for about 5 minutes before serving. Serve with steamed broccoli, green beans, or another simple vegetable you like.
Notes
Own Creation, prepared, tried, and tested by Esme and Husband Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 1059
- Sugar: 4 g
- Sodium: 2225.6 mg
- Fat: 99.8 g
- Saturated Fat: 36.4 g
- Trans Fat: 0 g
- Carbohydrates: 18.7 g
- Fiber: 3.1 g
- Protein: 21 g
- Cholesterol: 135.9 mg
