Andean dried potato stew with caramelised pork ribs

• serves

  4

• prep

  15 minutes

• cook

  2 hours

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp aji panca paste (see Note)
• 2 tbsp tomato paste
• 250 ml (1 cup) chicha de jora (fermented corn drink) (see Note) or beer
• 4 desiree potatoes, cut into 1 cm cubes
• 500 g (2½ cups) papa seca (dried potato) (see Note), soaked overnight, drained, or 4 extra desiree potatoes, cut into 1 cm cubes
• 750 ml (3 cups) vegetable stock
• steamed green beans, to serve

Caramelised pork ribs

• 220 g (1 cup, firmly packed) light brown sugar
• 125 ml (½ cup) soy sauce
• 125 ml (½ cup) orange juice
• 2 cinnamon quills     
• 2 cloves
• 16 (about 2 kg) American-style pork ribs (see Note)

Start a day ahead to soak the dried potato (not required if substituting regular potato).

Marinating time 2 hours

DRINK 2009 Castro Martin Albariño, Rias Biaxas, Spain

Instructions

To make ribs, place sugar, soy sauce and orange juice in a saucepan over low heat and stir until sugar dissolves. Remove from heat, add cinnamon and cloves, and allow to cool. Place ribs in a large shallow bowl and brush with marinade. Cover and refrigerate for at least 2 hours or overnight.

Preheat oven to 170°C. Place ribs and the marinade on an oven tray lined with baking paper. Cover with foil and bake for 40 minutes. Remove foil, increase heat to 190°C and cook for a further 20 minutes or until ribs are browned and sticky. Cut ribs into 8 pieces. Set aside and keep warm.

Meanwhile, heat oil in a large pan over medium heat. Add onions and garlic, and cook for 3 minutes or until golden. Add aji panca and tomato paste, and cook for a further minute. Add chicha de jora, potatoes, papa seca and stock, and cook for 45 minutes or until potato is tender; add more water if necessary.

Divide stew among plates, top with pork ribs and serve with green beans.

Note

• Aji panca paste is a chilli paste, available from Fireworks Foods.

• Chicha de jora and papa seca are available from selected Latin American delis. If papa seca is unavailable, substitute 4 extra desiree potatoes, cut into 1 cm cubes, in Step 3. This will give a much lighter flavour than the papa seca.

• American-style pork ribs still contain a bone. You may need to order them from your butcher.

Photography by Alan Benson.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.