📝 About This Recipe
Deep from the heart of Minas Gerais comes this iconic 'Comida Mineira' staple, a rustic masterpiece that marries succulent, golden-brown pork ribs with the velvety, nutrient-rich leaves of the Ora-pro-nóbis cactus. This dish is a celebration of the 'quintal' (backyard) culture, offering a rich, savory gravy thickened naturally by the leaves' unique properties. It is a comforting, soul-warming experience that captures the true essence of Brazilian colonial history and rural hospitality.
🥗 Ingredients
The Pork and Marinade
- 1.5 kg Pork Ribs (cut into individual bite-sized pieces)
- 6 cloves Garlic (mashed into a paste with salt)
- 2 tablespoons Fresh Lime Juice (from about 1 large lime)
- 2 tablespoons Cachaça (helps tenderize and adds depth)
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Salt (adjust to taste)
The Braise
- 2 tablespoons Lard or Vegetable Oil (traditional lard provides best flavor)
- 1 large Yellow Onion (finely diced)
- 1 tablespoon Colorau (Annatto powder) (for that signature deep red hue)
- 1-2 pieces Pimenta Bode or Malagueta (minced, optional for heat)
- 1 liter Hot Water (as needed for braising)
- 2 pieces Bay Leaf (dried)
The Greens and Finishing
- 4-5 cups Ora-pro-nóbis Leaves (fresh, washed, and roughly hand-torn)
- 1/2 cup Green Onions (finely sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large bowl, season the pork ribs with the mashed garlic, salt, lime juice, black pepper, and cachaça. Massage the marinade into the meat and let it rest for at least 30 minutes (or overnight in the fridge) to develop flavor.
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2
Heat the lard or oil in a heavy-bottomed iron pot (traditional for this dish) or a Dutch oven over medium-high heat.
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3
Add the pork ribs in batches, being careful not to crowd the pan. Sear them thoroughly until they are deeply browned and crispy on all sides. This 'pinga e frita' (drip and fry) process is key to the flavor.
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4
Once all meat is browned, remove excess fat if necessary, leaving about 2 tablespoons in the pot. Add the diced onions and cook until translucent and golden.
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5
Stir in the colorau (annatto) and the minced chili pepper, toasting them for 1 minute until the oil turns a vibrant red.
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6
Return all the ribs to the pot and add the bay leaves. Pour in enough hot water to just cover the meat.
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7
Reduce heat to low, cover the pot, and simmer gently. Check periodically, adding small splashes of hot water if the liquid reduces too much before the meat is tender.
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8
Cook for approximately 50-60 minutes, or until the meat is 'falling-off-the-bone' tender and the liquid has transformed into a thick, concentrated gravy.
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9
Taste the sauce and adjust the salt and pepper if needed.
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10
Increase the heat to medium and add the Ora-pro-nóbis leaves. Do not overcook them; they only need about 2-3 minutes to wilt and release their natural thickness into the sauce.
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11
Turn off the heat and stir in the fresh green onions and parsley (the 'cheiro-verde').
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12
Let the dish rest covered for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use hot water when replenishing the braise; cold water shocks the meat and can make it tough. If you cannot find Ora-pro-nóbis, you can substitute with spinach or kale, though you will lose the characteristic 'mucilage' that thickens the sauce. For the most authentic taste, use a heavy cast-iron pot which distributes heat evenly and mimics the wood-fired stoves of Minas. Don't chop the Ora-pro-nóbis leaves with a knife; tearing them by hand prevents the edges from darkening too quickly. Be patient with the browning process—that caramelized crust on the ribs is what creates the base for the entire sauce.
🍽️ Serving Suggestions
Serve alongside fluffy white rice to soak up the rich gravy. Accompany with 'Angu' (a soft Brazilian polenta) for the most traditional Mineiro experience. A side of garlicky sautéed kale (couve) provides a nice textural contrast. Pair with a cold Brazilian lager or a small glass of high-quality aged Cachaça. Finish the meal with a slice of Queijo Minas and some guava paste (Goiabada).