|slow braised pork spare ribs with bok choy|
You've probably done this before. You buy some meat that was on special at the supermarket, chuck it into the freezer, and the next thing you know it's a few months on before you finally rescue them from the cold. In my case, I had these pork spare ribs and I had left them languishing in their lonesome for so long that they had developed marked hints of freezer burn. Oh dear. But I thought if I slow braised them in a broth, they could still turn out alright. I thus set The Plan in motion. The following recipe, thrown together with some bits and pieces I had in the fridge and pantry, made one serving. Read on for the results...
slow-braised pork spare ribs for one
200g pork spare ribs (note - I did not defrost mine)
1 tablespoon fish sauce (or substitute with soy sauce)
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon vinegar
1/2 teaspoon grated ginger
1 small bunch asian greens, such as bok choy
white pepper, to taste (you may add this at the beginning or towards the end)
- Place all ingredients except for the asian greens in saucepan. Pour in enough water to cover the meat.
- Bring to boil, then let it simmer, partially covered, between an hour to an hour and a half until the liquid is reduced and slightly thickened.
- Add the asian greens (I used bok choy) and continue to simmer for a minute or two until just cooked.
- Serve with steamed rice.
I really wasn't sure what to expect. I've had my good times with pork; I've had my bad times. And these spare ribs in particular weren't exactly a pretty sight when they emerged from their deep freeze. But my concerns were allayed upon the first bite, the tender morsel releasing its meaty goodness with juicy abandon. Freezer burn? Not a trace in the taste...
|One bite reveals the sweet, succulent insides.|