Long-braised Pork with Classical Winter Herbs

finished pork plate

I thought we were out of winter, but the 20 degree nights have me covering our flower beds with blankets and bringing in the container plants. It felt right to use woodsy winter herbs in this classical pork braise, then. I cooked spare ribs the other night and trimmed off the section of meat that is attached above the ribs – the rib tips. This section has meat running about eighty different directions and it’s shot through with pieces of cartilage. I don’t cook it with the ribs because it never cooks quite the same as the rest and let’s be honest – nobody is really fighting over that section at dinner. Americans don’t eat cartilage. Off it went into the fridge to be braised over the weekend.Read the rest of this post…