600g Pork Ribs, cut into 4cm pieces
400g Pork Sausage
1 Onion, diced
3 Cloves Garlic, minced
1/2 tsp Cumin
2 Bay Leaves
2 Tbsp Flour
1 Cup Flour
Active Dry Yeast
1 Tbsp Sugar
In a large pot with some oil, brown 600g of pork ribs that have been cut into 4cm lengths.
Once brown on all sides, pour in one beer (a hearty lager will do).
Add enough water to cover the ribs, then bring to a boil.
Skim any foam that surfaces, then add 2 bay leaves and 10-15 peppercorns.
Reduce to a simmer, cover, and let cook for 20 minutes.
While that's going, prepare your pancake batter.
Beat 2 eggs in a mixing bowl, then add 1Tbsp of sugar, a packet of active dry yeast, and 450ml of warm milk.
The milk shouldn't be hot enough to cook the eggs (you should be able to touch it without getting burned).
Gradually whisk in 1 cup of flour until fully incorporated. If necessary, use a stick blender to smooth out the batter.
Cover with plastic wrap, and let it rise for 20min.
At this point, add 400g of pork sausage, skins pricked with a knife, into the pot with the ribs.
Cover and continue to cook for another 20min. This second stage is meant to account for the different cooking time of the ribs and sausage.
Rub a skillet or crepe pan with some butter and heat until melted.
Add enough batter to cover the surface, and cook on medium heat until the pancake moves freely when you give the pan a shake.
Flip it and cook until golden on the other side.
You may need to fill the bubbles with extra batter.
In a large sauté pan over medium high heat, melt 40g of butter.
Once melted, add a diced onion and sauté until translucent.
Add 3 cloves of minced garlic and half a teaspoon of cumin.
Once fragrant and fully mixed, stir in 2 tablespoons of flour, until the onions are coated.
Continue to cook, stirring, until the flour turns golden brown.
Strain the meat from the beer broth, and cut the sausages into bite sized pieces.
Pour the broth into the pan with the onions, stir thoroughly, and bring to a boil.
Add the meat, reduce the heat, and let everything come up to the same temperature.
Serve with a few dollops of sour cream and some chopped parsley on top, and a rolled up blinami on the side for dunking.
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