Porrusalda (leek and potato stew) with pork ribs

• 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.