Archive for » August, 2008 «
I made these as part of several dishes I was doing, so I only did 10 ribs, but the sauce would be enough if you were making 1-1.5 kg of spareribs. It is a super easy recipe to make and the end result is wonderful. I always par boil my ribs as this is the way get tender ribs every time.
Ingredients
10 Pork spareribs (see note above on quantity)
1/2 Cup apricot jam
2 Cloves garlic, crushed
50ml White wine vinegar
2 Tablespoons water
2 Tablespoons sweet chili sauce (I buy mine from my Asian supermarket so it has more kick to it than the ones that you can buy at a regular supermarket.)
1 Teaspoon fresh ginger, grated
2 Teaspoons soy sauce
2 Teaspoons cornflour
Method
1. Bring some water, seasoned with pepper, Chinese five spice and beef stock, to a boil in a large saucepan, add ribs, simmer about 40 Min’s or until you can pull meat from bone. (Time will depend on how many ribs you are making this can take up to 90 Min’s if you are making are large quantity.)
2. In a saucepan combine all sauce ingredients, except soy and cornflour, heat until apricot jam is well combined, mix soy and cornflour, add to sauce, stir until mixture thickens slightly.
3. Place ribs in an oven proof dish and pour sauce over, coat ribs well and bake in a moderate oven (180c) for about 30-40 Min’s longer if you have more ribs. Remove and stir to coat in sauce real well.
Serve with extra dipping sauce if desired.
All photos taken by me unless otherwise stated.
This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice.
Ingredients
500g Pork Tenderloin
1/4 Teaspoon salt
1/4 Teaspoon 5 spice powder
Stuffing
1 celery stick, halved and chopped finely
1 Large shallot, chopped finely
3 Cloves garlic, crushed
30g Butter
1 Teaspoon dried sage
6 Dried apricots, chopped finely
1/2 Cup bread crumbs
1/2 Teaspoon chicken stock
50ml Boiling water
Sauce
2 Tablespoons soy sauce
1 Teaspoon fresh ginger, grated
50ml Orange juice
50ml Honey
1 Tablespoon hoisin sauce
Finishing sauce once pork is cooked
3 Tablespoons extra hoisin sauce
100ml Water
1 Teaspoon cornflour
Method
1. Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.
Stuffing
1. Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.
2. Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.
3. Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min’s.
4.In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min’s of the pork’s cooking time pour the sauce over loin.
5. Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.
To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.
Serves 2-3 depending on appetites.
All photos taken by me unless otherwise stated.
