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Monday, September 29, 2014

GALÁPAGO WITH A RECIPE FOR SWEET AND SOUR PORK RIBS

Tortoise
Photo by: Lord-Williams
1. L. Emys orbicularia, Eng tortoise. This turtle is commonly found around Valencia in marsh lands where currents are slow. It varies in color from greenish-brown to almost black with yellowish spots. The shell can grow to 30 cms in length but normally it is smaller. It takes sunbaths near the shore. If felt threatened it rapidly disappears in the water. It eats crustaceans, mollusks, fish and sometimes plants. It lays from four to 16 eggs in the beginning of June or July and again in August. It buries them near the water. They take two to three months to hatch.

Today it is illegal to catch them but not in the Middle Ages. Although there must have been recipes for turtle soups and other concoctions as Villena mentions them as food eaten in his day, they to do not seem to be recorded.

2. gallivero, gullet, upper part of pig's trachea.

3. Estr. the ribs in the cervical region of the pig. When they are uncovered after the pig has been slaughtered they look like a tortoise.

[ES: Reptiles. Sep 24, 04; Pers. Memories. Slaughters Mostoles. 2000:2001:2003; Serradilla. 1993:143; and Villena/Calero. 2002:23a ] 

SWEET AND SOUR PORK RIBS RECIPE FROM THE FEAST OF THE SLAUGHTER IN MOSTOLES 2002
4 servings

Ingredients
Pork Ribs on Flatbread
Photo by: Lord-Williams

1 c brown sugar
¼  c flour
½  tsp salt
¼ tsp white pepper
½ tsp ground mustard seed
2 c water
½ c  dry sherry
½ c  vinegar
2 lbs pork spareribs 
¼ c olive oil  
2 mashed garlic cloves


Preparation

Mix the first five ingredients in a bowl. Add the water, sherry and vinegar.

Put the ribs in a pot and cover with water. Bring to a boil. Gently boil 10 minutes and remove the ribs from the water and slice.

Heat a frying pan. Add the oil and brown the ribs on all sixes. Add the sauce. Bring to a boil, reduce the heat and simmer for 30 minutes. Add the garlic and cook 15 more minutes until done.

Serve over rice, couscous or flatbread.



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