SWEET-SOY BRAISED PORK RIBS WITH CHOY SUM

Super Food Ideas - - MOON FESTIVAL FAMILY FARE -

SERVES 8 PREP 15 MIN­UTES (PLUS 5 MIN­UTES

STAND­ING) COOK 1 HOUR 10 MIN­UTES PORK SPARE RIBS ARE BONE­LESS

BELLY RIBS. THEY’RE ALSO SOLD AS PORK RASHERS.

8 (1.4kg) pork spare ribs ¹⁄³ cup ABC Sweet Soy Sauce Ke­cap Ma­nis 1 ta­ble­spoon fish sauce 2 ta­ble­spoons lemon juice 1cm piece fresh gin­ger, finely grated 2 gar­lic cloves, crushed 2 ta­ble­spoons honey 2 star anise 1 ta­ble­spoon sesame oil 2 bunches baby choy sum, trimmed, halved length­ways Steamed jas­mine rice, to serve 2 ta­ble­spoons sesame seeds, toasted

1 Cut each rib into 3 equal pieces. Place in a large saucepan over medium heat. Add sweet soy sauce, fish sauce, lemon juice, gin­ger, gar­lic, honey, star anise, sesame oil and ¾ cup wa­ter. Cover. Bring to a sim­mer. Re­duce heat to low. Sim­mer for 20 min­utes or un­til ribs are ten­der. Re­move from heat. Stand for 5 min­utes. 2 Pre­heat oven to 220°C/200°C fan-forced. Line a large roast­ing pan with bak­ing pa­per. Set a wire rack over pan. 3 Drain ribs, re­serv­ing poach­ing liq­uid. Place ribs on pre­pared rack. Cover loosely with foil to keep warm. Set aside. Place re­served poach­ing liq­uid in a small saucepan over medium-high heat. Bring to the boil. Re­duce heat to low. Sim­mer for 10 to 15 min­utes or un­til sauce thick­ens slightly. 4 Dis­card foil from pork. Brush ribs with ¼ of the sauce. Roast, bast­ing ribs half­way through cook­ing with some of the sauce, for 25 to 30 min­utes or un­til ribs are sticky and ten­der. 5 Mean­while, place choy sum in a large steamer over a saucepan of sim­mer­ing wa­ter. Steam for 5 min­utes or un­til ten­der and just start­ing to wilt. Re­heat re­main­ing sauce over medium-high heat. Cook un­til mix­ture boils. 6 Place rice, choy sum and ribs on serv­ing plates. Driz­zle with sauce and sprin­kle with sesame seeds. Serve. NU­TRI­TION: (per serve) 2713kj; 33.7g fat; 10g sat fat; 25.4g pro­tein; 56.6g carbs; 2g fi­bre; 100mg chol; 407mg sodium.

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