Monday, November 28, 2011

soy braised country ribs with carrots

Happy Monday! As we drag our feet back to the office after Thanksgiving weekend, I'd like to share a recipe that I love, found via Tastespotting. Tastespotting aggregates recipes from all over the web - so it can be overwhelming, but has definitely expanded my cooking repertoire. This recipe is a bit time consuming, but you can cook everything in 1 skillet or wok! Allow yourself a good 3-4 hours for prep and cooking time. In the end it is well worth it. Goes well with Japanese white rice and Chinese greens like gai lan. The photo below is from Note, my final results NEVER look this pretty, but I didn't have a photo of my own and wanted to show you some idea of what it could look like.

Soy-Braised Pork Country Ribs with Carrots
Adapted from Molly Stevens, Bon Appétit October 2010

Yield: Makes 4 to 6 servings

1 cup low-salt chicken broth (use 1 cup of a 1 - 14.5 oz can, then use the remaining later)
6 tablespoons dry Sherry
6 tablespoons soy sauce
2 tablespoon (packed) golden brown sugar
1 teaspoon hot chili paste (such as sambal oelek) **Optional
2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2-inch strips (I use boneless country-style pork ribs already cut)
2 tablespoons peanut oil **Fine to use regular canola or vegetable oil
1 medium onion, chopped
4 green onions; white and pale green parts finely chopped, green parts thinly sliced and separated
3 garlic cloves, chopped
1 1/2 tablespoons minced peeled fresh ginger
3 whole star anise
3 long strips orange peel removed from 1 orange with vegetable peeler or knife
1 1/5 pounds carrots, peeled, cut into 1-inch pieces

Ingredient info: Hot chili paste (such as sambal oelek) can be found in the Asian foods section of many supermarkets and at Asian markets. Look for whole star anise — brown star-shaped seedpods—in the spice section of some supermarkets and at specialty foods stores and Asian markets. Sherry can be found in the salad dressing section in a grocery store.

Cut off excess fat from the ribs and generously sprinkle with salt and pepper and set aside. Cut up all of the onion, green onion, ginger, garlic, carrots, and peel orange; set aside. Whisk chicken broth, sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and sauté until soft, about 4 minutes. Add white parts of green onions (green part will be added later), garlic, and ginger; sauté until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.

Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer for 1 hour. Add carrots, green parts of the green onions and remaining chicken broth to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 1 hour longer. Check the carrots - if they are soft, and the ribs are still on the tough side, remove the carrots before continuing to cook the ribs so they don't get overly mushy. Transfer mixture to platter.

Click here for the original link. The reviews and other peoples' tips are helpful. Enjoy!

1 comment:

  1. pretty fancy! I've never spent 4 hours cooking anything.