Pork ribs and cornmeal

Ingredients for 6 servings:

• 500 g corn semolina
• 500 g pork ribs, fresh
• 150 g smoked pork ribs
• 150 g bacon
• 1 Mettwurst
• 3 tbsp vegetable oil
• 1 large onion(s)
• 2 tomatoes
• 6 garlic cloves
• chili flakes
• Parsley
• chives

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Pela-Égua-Canjiquinha

Wash the cornmeal and let it swell for at least 20 minutes. Drain the water and add fresh water to the pot until the semolina is covered. Boil the semolina until soft and set aside. The semolina will swell to about twice its size. Cut the meat into small to medium cubes. Chop the onion, garlic, deseeded tomatoes, parsley, and chives. Pour oil into a large pot and heat. First, brown the meat. It’s best to start with the fresh ribs until enough fat has rendered. Then add the bacon, sausage, and smoked ribs and cook. Then add the onion and garlic. Season with chili flakes to taste. Once everything is well fried, add the tomatoes and let simmer a little longer. Add the cornmeal and broth to the meat. Mix well and gradually add boiling water until the mixture is very soft. Stir well to prevent it from burning. Season with salt, chives, and parsley, if desired. Serve hot.