Costillar de Cerdo con Puré Picante
In this delectable dish, we feature a succulent pork rib seasoned and marinated to perfection, paired with a spicy mashed potato that promises to tantalize your taste buds. This recipe serves as a perfect centerpiece for any gathering, offering rich flavors and a beautiful presentation. Prepare to impress your guests with this delightful combination that blends the robustness of the costillar with the smoothness of the spicy puré.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork rib (Costillar de cerdo) | 1 (approx. 1 kg) |
| Dijon mustard | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| White wine | 1 cup |
| Olive oil | 1 tablespoon |
| Tomato sauce | 2 tablespoons |
| Brown sugar | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Paprika (ají color) | 1 teaspoon |
| Fresh thyme | 1 teaspoon |
| Oregano | 1 teaspoon |
| Potatoes | 1 kg |
| Milk | as needed |
| White pepper | to taste |
| Butter | as needed |
| Chili paste | to taste |
| Merquén (optional) | to taste |
Instructions
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Prepare the Marinade: Begin by placing the pork rib in a suitable container. Generously coat the rib with the Dijon mustard, ensuring even coverage.
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Mix the Marinade: In a small bowl, combine the white wine, olive oil, tomato sauce, brown sugar, salt, black pepper, paprika, fresh thyme, and oregano. Stir well until all ingredients are thoroughly mixed. Pour this marinade over the costillar, ensuring it is well coated. Cover the container with plastic wrap and refrigerate for at least a couple of hours, flipping the ribs occasionally to allow the flavors to penetrate.
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Cooking the Costillar: The pork rib can be cooked on a grill or in the oven. If using a grill, cook directly over medium heat. If you prefer baking, preheat the oven to 400°F (200°C). Bake the costillar for approximately 35 minutes, turning it halfway through the cooking time. Brush the ribs with the marinade to prevent them from drying out, ensuring a tender and juicy outcome.
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Prepare the Spicy Mashed Potatoes: While the ribs are cooking, peel and chop the potatoes into large chunks. Place the potatoes in a pot of cold water, and bring it to a boil. Once boiling, cook for about 15 to 20 minutes until the potatoes are fork-tender.
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Making the Puré: Drain the cooked potatoes and return them to the pot. In a separate saucepan, heat the butter and milk together until warm. Using a potato masher or ricer, mash the potatoes until smooth. Gradually add the warm butter and milk mixture, stirring until well combined. Season with salt, white pepper, chili paste, and optional Merquén to achieve your desired level of spiciness.
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Serving: On a plate, serve a generous portion of the spicy puré and top it with a succulent piece of the pork rib. This dish is sure to be a hit at your next gathering, combining vibrant flavors with comforting textures.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 480 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Cholesterol | 100 mg |
| Sodium | 750 mg |
| Total Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugars | 4 g |
| Protein | 20 g |
Cooking Tips
- Marination Time: For the best flavor, consider marinating the ribs overnight. This allows the spices to deeply infuse the meat.
- Serving Suggestions: This dish pairs wonderfully with a crisp green salad or grilled vegetables for a complete meal.
- Adjusting Spiciness: Feel free to modify the amount of chili paste and Merquén to suit your personal heat preference.
Enjoy this delicious Costillar de Cerdo con Puré Picante, and let the flavors transport you to a festive culinary experience!
