SUMMER MEAT FEAST: SPICY PORK BELLY STRIPS

Healthier & cheaper than take-away: Spicy Chinese pork ribs

 first posted 2015; updated  11/22

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 a heat wave: they're easily prepped the night before then slipped onto the bbq or  oven-baked.  

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.  

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 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.

Cholesterol phobes should remove 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; £10'ish/k (independent butchers  8/23)

Ingred:
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: 

1. Pre-tenderising: Bring a large pan of water to a boil with a couple of onions and carrots.  Immerse ribs in the water.  Allow to come to a boil again, reduce heat to med.  The water should be still bubbling gently.  Simmer 30 mins or until meat is tender.  Remove from water.  Cool.
2. 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.
3. If using the oven, preheat to 160C, 325F, gas 3.  Place on a rack in a roasting pan. Bake 75mins, basting frequently with marinade juices, turn halfway through cooking time. 
4. Or BBQ/grill, according to manufacturer's cooking times
5. 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) and Pearl River Bridge (35% reduced salt - decant into a container with smaller spigot). 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 

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This recipes has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.