Savoury Pork Rib Veggie Egg Bake |

Name: Savoury Pork Rib Veggie Egg Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 150 g pork ribs, bone-in; 3 medium bok choy; 2 spring onions; 100 g sliced purple cabbage; 4 large eggs; 125 ml – 1/2 cup Parmigiano Reggiano cheese, grated; 1 Tbsp minced garlic; 237 ml whipping cream; Bacon bits, optional; Dried parsley, optional; Salt and pepper, to taste; Olive oil spray (VOO)

Description

This came together because I didn’t want anything going to waste, and honestly, it surprised me. It’s rich, a little rustic, and just works.

Ingredients

Units Scale

150 g pork ribs, bone-in
3 medium bok choy
2 spring onions
100 g sliced purple cabbage
4 large eggs
125 ml - 1/2 cup Parmigiano Reggiano cheese, grated
1 Tbsp minced garlic
237 ml whipping cream
Bacon bits, optional
Dried parsley, optional
Salt and pepper, to taste
Olive oil spray (VOO)

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Instructions

Preheat your oven to 380⁰F (195⁰C).
Lightly spray a medium oven-safe dish with olive oil spray and set aside.
Season 150 g pork ribs with salt and pepper (or your favourite spice mix) and cook until fully done and tender (or use leftover meat).
Let the pork ribs cool slightly, then remove the bones and chop the meat into small bite-sized pieces. Set aside.
Wash and roughly chop the 3 medium bok choy, 2 spring onions, and a small slice of purple cabbage.
If the bok choy stems feel thick, slice them a bit thinner so they cook evenly.
Add everything to a large bowl.
In a separate bowl, beat together the 4 large eggs, ± ½ cup Parmigiano Reggiano cheese, 1 Tbsp minced garlic, and 237 ml whipping cream. Season lightly with salt and pepper.
Pour the egg mixture over the chopped vegetables and add the chopped pork ribs.
Mix everything well so the veggies and meat are nicely coated.
Tip the mixture into your prepared dish and spread it out evenly.
If using bacon bits, sprinkle them over the top (optional, but I did).
Bake in the preheated oven for about 40 to 45 minutes, or until the centre is set and the top is lightly golden.
Let it rest for about 5 to 10 minutes before slicing.
Sprinkle with dried parsley if you like, then serve warm.

Equipment

Oven Baking Sheet Pans

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Notes

Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes

Nutrition

Serving Size: 1
Calories: 404
Sugar: 3.6 g
Sodium: 500.5 mg
Fat: 28.6 g
Saturated Fat: 12.2 g
Trans Fat: 0.5 g
Carbohydrates: 12.2 g
Fiber: 2.8 g
Protein: 25.4 g
Cholesterol: 264.3 mg