METHOD
- Sauté base:
- Cook onion and garlic in olive oil until translucent
- Add smoked paprika and immediately pour in water or broth
- Cook ribs:
- Add pork ribs and simmer for 1 hour 25 minutes
- Remove ribs, shred meat, and set aside
- Add Vegetables & Lentils
- Incorporate lentils, pumpkin, sweet potato, and carrots
- Simmer for 20 minutes
- Add potatoes during last 10 minutes of cooking
- Final touches:
- Stir in vermicelli noodles just before turning off heat
- Adjust seasoning
- Serve:
- Top with shredded ribs, crumbled goat cheese, and gofio crisps
Allergens:
- Gluten (gofio, noodles)
- Dairy (cheese)
Chef’s Note:
This rustic yet refined dish embodies Lanzarote’s culinary soul – the earthiness of lentils, richness of pork, and the nutty crunch of gofio create a perfect harmony. The gofio crisp adds modern texture to this ancestral recipe.
Pairs wonderfully with a bold Canarian red wine.
RECIPE INFORMATION
A beloved family recipe from Lanzarote, where lentils are the most-consumed legume. This hearty dish combines traditional slow-cooked flavors with iconic Canarian ingredients like gofio (toasted cornmeal) and local goat cheese.
INGREDIENTS
- Onion, garlic
- Potatoes, carrots, pumpkin, sweet potato
- Lentils
- Salt-cured pork ribs
- Semi-cured goat cheese
- Gofio crisp (kneaded and dehydrated)
- Olive oil
- Vermicelli noodles or rice
- Smoked paprika
- Food coloring (optional, for depth of color)
- Fresh basil
- Oregano
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