Minas-style Corn Grits with Pork

Name: Minas-style Corn Grits with Pork
Total time: 30 min
Yield: 4
Ingredients: 2 cups Da Terrinha Xerém corn grits; 2 cubes Bacon broth; 1 liter Water; 1 kg Pork ribs (separated); 5 cloves Garlic; to taste Salt; 1 Lemon juice; 1/2 Chopped onion; 2 tablespoons Lard; sprigs/leaves Rosemary or bay leaves; 10 Cherry tomatoes cut in half

30 minutes

Medium

4 servings

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For a more refined flavor, use homemade beef or vegetable broth instead of industrial bacon broth.

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Serve with sautéed kale or chopped green herbs on top.

Ingredients

2 cups - Da Terrinha Xerém corn grits

2 cubes - Bacon broth

1 liter - Water

1 kg - Pork ribs (separated)

5 cloves - Garlic

to taste - Salt

1 - Lemon juice

1/2 - Chopped onion

2 tablespoons - Lard

sprigs/leaves - Rosemary or bay leaves

10 - Cherry tomatoes cut in half

Preparation Method

1Dissolve the bacon broth in the water and set aside.
2Wash the corn grits and set aside.
3Season the ribs with salt, garlic, and lemon juice.
4In a pot, heat the lard and fry the ribs.
5Add the rosemary or bay leaf according to your preference. Once fried, set aside.
6In the pot where the corn grits will be made, add the chopped onion and brown with a bit of lard.
7Then, add the bacon broth, the ribs, and when it is boiling, add the corn grits and the tomatoes.
8Let it cook, stirring occasionally, until the grits are soft. If necessary, add water and adjust the salt.
9Serve hot.

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