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1
Pat dry the pork with kitchen paper.
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2
Prick with your fork and sprinkle with salt and pepper.
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3
I used loin with bones in this photo.
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4
Slice the garlic.
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5
Chop the shallots or onion finely.
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6
Cut the celery and tomatoes roughly.
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7
Pour the olive oil into a frying pan and add the garlic.
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8
Once the garlic is fragrant, add the pork and brown on all sides over a medium to high heat.
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9
Once they are browned, transfer onto a plate and set aside.
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10
Next you will fry the vegetables and cook with the browned pork.
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11
You can use the same frying pan or use a different pot to stew.
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12
I usually use a pressure cooker from this point.
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13
If you use a different pot to fry the vegetables, pour some white wine from the ingredient list and deglaze the bottom of the pan you used to brown the meat, and scrape off the brown bits to add to the pot.
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14
Heat the olive oil and saute the shallots (or onion) and celery until translucent.
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15
Add the pork from Step 4 and cover with the white wine used in Step 6 and the remaining white wine.
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16
Cook off the alcohol content over a high heat.
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17
Skim off the scum and add the roughly cut tomatoes, roughly chopped dried tomatoes and herbs.
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18
Check the taste and season lightly with salt and pepper.
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19
After cooking for 5 minutes in a pressure cooker, turn off the heat and leave to cool.
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20
If you don't use a pressure cooker, simmer for about 2 hours.
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21
After the pressure is released, check the taste.
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22
Pick out the ribs and reduce the sauce, if you prefer.
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23
Serve with parsley rice, garlic rice or mashed potatoes.
