BRAISED CHI­NESE PORK SPARE RIBS WITH BLACK VINE­GAR & GIN­GER

“This low-ef­fort dish al­most cooks it­self.”

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 4

1 litre chicken stock ½ cup (125ml) Chi­nese black (Chinkiang) vine­gar (from su­per­mar­kets) ½ cup (125 ml) Shaox­ing cook­ing wine ¼ cups (60ml) light soy Juice of 1 orange and 2 strips of peel 2 star anise 1 cin­na­mon stick 2 cloves gar­lic, peeled and thinly sliced 20g (5cm piece) gin­ger, thinly sliced 2 spring onions, chopped 4 (700g) pork spare ribs cup (75g) brown sugar Thinly sliced spring onion, co­rian­der and steamed rice, to serve Cel­ery and nashi pear salad 4 sticks cel­ery from heart, thinly sliced 2 nashi pears, thinly sliced ½ cup (60g) pecans, coarsely chopped ½ bunch chives, cut into 3cm lengths 2 tbs rice vine­gar 2 tbs light olive oil Place all in­gre­di­ents ex­cept ribs and sugar in a large saucepan and bring to the boil. Add ribs, cover with a round of bak­ing pa­per, re­turn to the boil, then re­duce to a sim­mer and cook for 45 min­utes or un­til ten­der. Place on a plate and cover loosely with foil. Strain stock, re­turn to pan and boil for 25 min­utes or un­til re­duced by two-thirds. Add sugar, stir to dis­solve, then add ribs, turn to coat, re­duce to a sim­mer and cook for on a 5 serv­ing min­utes plat­ter to warm and through. brush with Place glaze. ribs Com­bine salad in­gre­di­ents in a bowl, place on a plat­ter with ribs, top with spring onion and co­rian­der and serve with rice. PER SERVE • 27G PRO­TEIN • 14G SAT FAT • 40G CARB • 37G SUG­ARS • 2265MG SODIUM • 725 CAL (3035KJ)

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