originally posted Feb 2015
Healthier Chinese Spicy Belly Pork Strips/Ribs ' 'These were lovely and juicy; I usually avoid ribs because they're so messy!' Taster |
These low-fat, low-sugar pork belly strips (or ribs) are perfect during chaotic September: they're easily prepped the night before then slipped into the oven or an instant pot. Save time and effort by halving and baking potatoes at the same time or preparing 5-minute Asian noodles. A quick layered spinach salad makes a well-rounded meal.
The meat is tender and spicy but without a gloopy, teeth-jarring sauce; it more than repays the cooking time.
Whether using the most economic ribs or high-end belly pork slices, poaching them beforehand ensures tender meat which falls off the bone. Pre-cooking also reduces fat.
The belly pork slices pictured in are 1.5inches/4cm thick, from a specialist butcher 67 was testing; supermarkets may provide similar ones on request.
A rack of ribs or individual ribs also work well so long as the meat is marinaded at least a couple of hours or preferably overnight.
Fat-cholestrol phobes should cut off any fat before eating.
The recipe has been in 67's cookbook for ages but may have been adapted from the (London) Times.
Feeds: 6-8
Cost: depends on the meat; £5-10'ish
1 kilo/2 pounds pork spareribs or belly pork slices
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are salt or blood-pressure issues, replace half the soy sauce with good stock)
1/2 tbsp sugar
2 cloves garlic, grated or minced
1/4 tsp each dried cinnamon, nutmeg and cloves
1/4 tsp salt
1 rounded tbsp Dijon or other mild mustard
Method:
- Pre-tenderising: Bring a large pan of water to a boil with a couple of onions and carrots. Immerse ribs in water. Bring to a boil, reduce heat to med; the water should be still bubbling gently. Simmer 30 mins-1 hour or until meat is tender.
- Mix sherry, soy sauce, sugar, garlic, mustard and spices in a glass dish or a freezer bag large enough for the meat. Marinade 2 hours or preferably overnight, turning the meat or mushing it around in the bag at least once.
- Roast on a rack in a roasting pan in a pre-heated oven (160C, 325F, gas 3). Bake 75mins, basting frequently with the marinade juices. Turn halfway through.
- Or follow manufacturers instruction for an Instant Pot
- Serve with hot mustard
Comment: 'The ribs are lovely - I've never eaten ribs before as they always look so messy. Very juicy; soaked into my bread -- grand!' Political Agent
Tips:
- 67's recommended reduced-salt soy sauce include Amoy (25% reduced salt) 25-35% salt reduced is about right - anything above that percentage suffers from lack of 'body' and taste
- If you love Chinese food but worry about salt and sugar, try Guilt-free Oriental Chicken with Chilli & Pineapple
Please leave a comment in the box below
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
No comments:
Post a Comment