Recipe of "bullit d'ossos" a traditional dish of Ibiza | IbizaFoodie
The “bullit d’ossos” is a traditional dish from Ibiza that has its origin in the ancient custom of preserving meat in salt due to the absence of refrigerators.
It was a dish totally homemade, since the potatoes, “boniatos” (sweet potatoes) and cabbage used to be homegrown during the winter months. It’s said to be a quite caloric dish, perfect for cold winter days. In the past, it was recommended to consume pork bones before Lent. The “Bullit d’Osssos” will surprise you, Foodies!
- 2 kg of pork bones (spine or shoulder)
- 1 cabbage (the best from Ibiza)
- 1 kg of red potatoes (the best from Ibiza)
- 100 gr. of cured bacon
- 100 gr. of tender bacon
- 1 piece of sobrasada
- 1 piece of “butifarrón” from Ibiza
- Cut the pork bones into pieces (if they are salty, remember about it later to not to put too much salt) and place into water and let them boil for about an hour.
- Add the cured bacon to season the broth.
- While boiling, cut the cabbage into pieces and peel the potatoes, cut them in half.
- Add the tender bacon, the sobrasada and the “butifarrón”.
- Add some pepper to taste and a pinch of saffron to give color. Let the pot boil for half an hour or until the cabbage and potatoes are cooked.
To make it more comfortable to serve, the dishes are served separately: one tray of bones and bacon, and another one of the cabbage and potatoes.
The broth that remains in the pot can be used, for example to make an appetizer soup.