Porrusalda (leek and potato stew) with pork ribs

75 min
Type of dish: Meats, Vegetables
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Leeks, 0.875 kg
Potatoes 1.5 kg
Onion 0.15 kg
Table salt 25.0 g
Olive oil 0.1 l
Pork ribs 0.35 kg
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
  • Chop the ribs into pieces of about 3 cm and chop 80 g per portion (4 or 5 pieces).

Chop the vegetables:

  • Onion into thin brunoise.
  • Leek into two or three cm pieces.
  • Roughly cut the potatoes.
  • The following dishes are necessary for this recipe:
  • White stock.
  • Cook the ribs separately in boiling water.
  • Remove the fat from the cooking water and then add to the white stock.

For the porrusalda:

  • Sauté the onion and add the leek when almost done. Sauté again.
  • When half done, add the potatoes. When hot, add the white stock, ribs and let cook until the potatoes are soft. The cooking time should be 20 to 25 minutes.
  • Adjust to taste and thickness.
  • Place the porrusalda on a plate and then place 4 or 5 ribs on top.
Nutritional information (1 portion)
Fiber 15.21 g
Saturates 4.51 g
Monounsaturated fatty acids 17.75 g
Polyunsaturated fatty acids 3.28 g
Cholesterol 11.3 mg
Calcium 270.72 mg
Iron 5.66 mg
Zinc 1.87 mg
Vitamin A 448.54 ug
Vitamin C 121.67 g
Folic acid 377.72 ug
Salt (Sodium) 2015.69 mg
Sugars 23.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.