John Myers
Suckling Pig Pareribs with Roasted Potatoes and Leaf Spinach (quick and Tasty)
The perfect suckling pig pareribs with roasted potatoes and leaf spinach (quick and tasty) recipe with a picture and simple step-by-step instructions.
- 16 piece Suckling pig pareribs
- Salt pepper
- Fat for frying
- 3 tbsp Hot chili ketchup
- 1 tsp Lemon juice
- 1 tbsp Oil
- 800 gr Fresh spinach leaves
- 0,5 piece Diced onion
- 2 piece Garlic cloves
- Salt pepper
- Waxy potatoes – amount according to taste –
- Paprika
- Marinate the spare ribs with a mixture of oil, hot chili ketchup, lemon, salt and pepper for at least 3 hours. Drain and fry in a grill pan until crispy. In the meantime, clean the spinach leaves, blanch in hot salted water, strain through a sieve and drain well.
- Drain the fat in a saucepan, sweat the onion cubes until golden and sauté the garlic cloves – pressed – briefly, then deglaze with cream, add a little salt and pepper and add the spinach. To taste.
- Put the boiled and cooked potatoes in a pan with fat, dust them lightly with paprika and fry them. Arrange everything together on a plate.
- Boil the potatoes in a saucepan, let them cool down a little and peel them. Cut the potatoes into eighths. Oil a pan, fry the potato slices on both sides and finally sprinkle with paprika, add a little salt and pepper. Fry until they are nice and brown.
- Arrange everything together on a plate and just enjoy
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