Once when on a visit to my late cousin, Krystyna, in the Mazurian lakes, many years ago, she made this dish with pork ribs.
The Mazurian Lakes – The Land of a thousand lakes in North East Poland.
Maybe because it was the summer time or maybe the type of pork but I remember this meat as being so flavoursome.
It was as a really delicious meal with the meat just falling of the bones and we ate the ribs with lovely mashed potatoes.
Use the best pork you can buy – I used some locally reared Yorkshire pork.
1 or 2 racks of pork ribs
2 carrots – coarse grated
2 onions – sliced thinly
Half a head of a small cabbage – cut into fine shreds.
3-4 allspice berries
2 cloves of garlic – chopped
500ml of chicken stock & more for top-up (can be from a cube or concentrate)
Pre-heat the oven to GM4 – 180°C.
Use a large oven proof dish with a lid.
Put the carrots, onions and cabbage into the dish.
Add the allspice, peppercorns and garlic
Pour the stock over the vegetables.
Place the ribs so they sit on top of the vegetables.
Put the lid on top and cook in the oven for several hours.
Check occasionally and add more stock if required.
Lower the temperature of the oven to GM 2 – 150°C for a few more hours- OR – take out of the oven and reheat for several hours at GM4 – 180°C the next day.
After the original cooking – the next day add stock which has had 2 to 3 tablespoons of tomato puree added to it.