Ribs with Savoy Cabbage Sofegade

Cut the lardo Dice and finely slice the onion. Pour both into a high-sided pan with the butter and gently sauté gently over low heat. Stir until the onion becomes soft and translucent and the lardo begin to melt, without letting it darken: the base should be fragrant and slightly shiny.

Add the pork ribs to the soffritto and brown them over medium heat, turning them to distribute the heat. Continue until the meat turns golden brown on the surfaces and the bottom releases an intense aroma. Avoid burning the onion and lardo: if the bottom darkens too much, immediately lower the heat.

Wash the leaves of the savoy cabbage, remove the unusable parts and break them into large pieces with your hands. Add them to the pan on top of the ribs and mix gently to let them absorb the seasoning. When the leaves begin to wilt and the volume decreases, the savoy cabbage it is ready for covered cooking.

Cover the pot and gently stew over low heat for a long time, stirring occasionally. Keep cooking gently, enough to gradually soften the savoy cabbage and cook the ribs without drying the bottom. Complete the step when the leaves are tender, the meat is soft and the aroma of the cabbage has blended with that of the soffritto.

Season with salt to taste Add pepper when cooking is almost complete, tasting the sauce to adjust the seasoning. Then, drizzle the vinegar towards the end and stir to distribute it. The acidity should enhance the flavor without overpowering the meat and the sauce. savoy cabbage; wait for the pungent aroma to fade before turning off.

Serve the ribs with hot sofegade cabbage, accompanied with a polenta tender. Distribute both the meat and the savoy cabbage, letting the pan juices flavor the accompaniment. Serve when the preparation is still soft and moist, with the savoy cabbage well stewed and the ribs juicy.