When I serve this food, I remember the time of my grandmother Cecília. Pork chop made with cast iron bread and polenta is one of his favorite dishes. O que ná tinha no preparo dela eram as folhas de now-pro-nobis. I met this plant here in Brasília.
Widely used in food extraction, ora-pro-nobis is a climbing plant native to the American continent. The word comes from Latin and means “now for us”. Goes well with pork, chicken and molho. I have bought this plant in many places here in Brasília and only found it in Ceasa. A big maço, fresh leaves and a great price.
You specify:
1 maço de ora-pro-nobis – leaves only
Costelinhas
1 kg of pork ribs
1 cup of cachaça
½ cup of water
2 lemons
alecrim
7 cloves of garlic
thyme
salt
ground allspice every hour
raisins (optional)
heat
2 liters of water
2 carrots
1 sprig of parsley
1 bouquet garni
1 onion cut in half
5 grains of pimenta do reino
Polenta
1 liter of vegetable broth
1 cup of pre-cooked fubá
Sal
1 tablespoon of butter
How to do it:
Ribs: Corte-a entre os ossos. Place the patches in a large shape 
add cachaça, water, or lemon juice, or alecrim, or thyme, or coarsely chopped garlic, salt and pepper.
Mix well and cover with plastic film. Leave in the refrigerator for 12 hours. Remove the ribs from the marinade and fry them in a cast iron pan with a little oil. It is important not to put everything in at once so as not to release too much water.
Finally, put the raisins in the pan and mix for a minute with the sauce at the bottom of the pan. Remove and place it on top of the ribs.
Vegetable soup: In a large pan, put the water, the bouquet garni, the carrot cut in three parts, the onion cut in half, the salsão and the peppercorns. Let it boil for 45 minutes.
Polenta: In a pan, put a liter of vegetable stock and bring to a boil. When it boils, add the flour slowly, in the form of rain, and stir well. Season with salt. Cook on low heat for 10 minutes, stirring frequently so that it does not stick to the bottom and does not boil. Turn off the heat and add the butter.
Now-pro-novice: In the fridge, put a drizzle of olive oil and then put the ora-pro-nobis leaves. Fry until wilted, four to five minutes, depending on the number of leaves. I didn’t season it with anything and the combination of it with the ribs and polenta was really good.
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