Hi
Look
at this flavourful and juicy pork ribs.
They were so simply irresistible.
The juice is so tasty and unique and I had extra rice than normal just
because it was so delicious and it goes so well with rice.
My
family will never have enough of pork ribs.
This is my 1st attempt using fruits for cooking and it was so
well received.
The
meat is little hard. The juice supposed
to tenderise the meat. I should have
simmered it longer. It was not as tender
as I would have liked. But it was
already good enough for us to enjoy.
I
cooked this last week but I was too busy that I missed the link for September
Cook-Your-Book. So I decided to post it
for Cook-Your-Book #17 and here you go the recipe adapted by Christine Ho, one of her cook book –Easy Recipes – A Selection of Simple
Classics
HAPPY COOKING!
INGREDIENTS
700g
pork spare ribs
Salt,
to taste
Pepper,
to taste
1
tsp freshly grated ginger
1
tsp finely chopped garlic
2
tsp white cooking wine
SAUCE
1
cup freshly squeezed orange juice1
2
1
cup chicken stock
2
tbsp light soy sauce
2
tbsp raw sugar3
½
tsp orange zest (only the orange
part)
METHOD
(1)Rinse
the pork ribs and wipe dry with paper towels.
Season with salt and pepper on both sides.
(2)Use
a clay pot or a large saucepan. Pour in
the sauce and bring it to boil over medium heat.
(3)While
heating sauce, brown pork ribs on a frying pan until both sides are lightly
golden. Push pork ribs to sides of pan,
add a bit more of oil and sauté grated ginger and garlic until fragrant. Add the wine.
Quickly stir to combine all ingredients.
Transfer to the boiling sauce and cover with a lid. Cook until it boils again. Reduce heat and simmer for 2 hours, until the
sauce has reduced to about 1/5 and the pork is softened and caramelized4. Serve hot with steam rice.
Tips
1The key
secret ingredient of this dish is the orange juice. Choose sweet navel oranges to make this dish
tasty and delicious. Taste the oranges,
and make sure they are sweet before you use them to cook this dish.
2Better to
sift orange juice after freshly squeezed.
3Use raw
sugar (brown sugar) as it gives cane sugar flavour.
4Cook the
sauce until the orange juice penetrates into the pork and helps soften the
meat.
Cook-Your-Books is organised
and hosted
Yummy-licious! I have cooked sliced pork with orange juice. Your dish of Stewed Pork Ribs in Orange Juice must be delicious & tasty as you had extra helping for rice. Thanks for sharing ^-^!
ReplyDeleteHi Amy,
ReplyDeleteMy husband and son are roasts and ribs eaters but I'm not :p
I know that they like fully done ribs and roasts and often cook them for 3-5 hours until they fall off their bones or very deeply caramelized :p If you cook yours with pressure cooker or with an extra 1-2 hrs, I'm sure you will see the difference :D
Zoe
Yep, certainly looks inviting, I can eat the whole lot all by myself, sauce and all:D without the rice of course.
ReplyDeleteOlá querida, passei por aqui para agradecer sua doce presença
ReplyDeleteno meu cantinho.
Bela combinação...amo sabor agridoce!
Obrigada !!!
Abraços, Marie.
Hi Amy,
ReplyDeleteSuch a scrumptious looking dish! No wonder you add more rice, I would too! It looks really delicious!
Thanks for linking with CYB!
Hi Amy, seldom see you cooking. This dish looks simple yet tasty.
ReplyDeleteO sol é para as flores o que os sorrisos são para a humanidade.(Joseph Addison)
ReplyDeleteUm doce abraço, Marie.
hi amy, long time ago i tried pan frying fish fillet with orange juice, not bad. I know this will taste good too ;)
ReplyDelete