Pork Ribs:

- 500g of pork ribs

- 3 garlic cloves

- Red pepper paste

- Fresh thyme

- Salt and pepper to taste

- 2 dl white wine



- 250gr of wild asparagus

- Alentejo bread

- 2 egg yolks

- Salt and pepper to taste

- 6 garlic cloves

- Extra Virgin Olive Oil



Season the ribs with the red pepper paste, crushed garlic, salt and pepper. Add the white wine, thyme leaves and let it rest for at least 2 hours. Roast the ribs, basting them with the marinade and a drizzle of olive oil.

Wash the asparagus, remove the hard stems and cook them in seasoned water. Remove and let the broth cool down. Cut the Alentejo bread (preferably a day old) into thick slices and poor the broth used to cook the asparagus  over it until soft, then mash it up with your hands. Chop the garlic and add it to your pan over low heat, adding a little bit of the sauce from the spare ribs, the bread and chopped coarsely asparagus. Mix well and fry. Season with salt and pepper, add two egg yolks and stir. Always over the heat, turn the ‘migas’ until they form a crust.

Order your tasting case now (Before Wednesday March 31st) and we will ship it to you ahead of Friday's tasting on April 2nd. Order Your Case here.





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