Wednesday, April 25, 2012

Braised Pork Country Ribs with Root Vegetables

I have been struggling with what to do with the pork country ribs I got from Farmer Brian and I finally landed on this recipe for soy braised pork country ribs with root vegetables.

I think the soy braised name from the original recipe is a bit misleading, these ribs had an amazing flavor but the soy was really pretty muted. I did rekindle my love affair with star anise, it ads a flavor I just adore. I had never realized how much I loved it until I started using it.

My Ingredients

1/2 cup chicken broth
3 Tbsp dry Sherry
3 Tbsp soy sauce
1 Tbsp (packed) golden brown sugar
1 tsp hot chili paste (such as sambal oelek, I used Sriracha)
2 1/2 bone in pork country ribs
2 Tbsp peanut oil
1 medium onion, chopped
4 green onions; white and pale green parts finely chopped, green parts thinly sliced
3 garlic cloves, chopped
1 1/2 Tbsp minced peeled fresh ginger
3 whole star anise
3 long strips orange peel removed from orange with vegetable peeler
1/2 pound carrots, peeled, cut into 1-inch pieces
1/2 pound turnips, peeled, cut into 1-inch pieces
1/2 pound parsnips, peeled, cut into 1-inch pieces

Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. 

Sprinkle ribs with salt and pepper. Heat peanut oil in heavy large deep skillet or dutch oven over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and saute until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; saute until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.

Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer 30 minutes. Add carrots,turnips and parsnips to the pan and submerge them int eh sauce as best as you can. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer. Transfer mixture to platter. 
Serve it over some steamed rice or cous cous. 


A Beer for the Shower said...

You scared me when you dropped the 'soy' line. I'm a meatatarian - I don't want soy to ruin my artery clogging meat! However, if you say it doesn't mute the meat (great expression, btw) I may try it yet.

Also, re: today's comment, we'll still be around, we're mostly just cutting back on our blog roll as a whole. For our friends (and especially for those who give out kick ass recipes), we'll still drop by regularly.

Adam said...

looks great