Two-way Spiced Pork Ribs
Jun 9, 2011 19:32:42 GMT
Post by bixaorellana on Jun 9, 2011 19:32:42 GMT
I was hit by inspiration yesterday, and created this dish, which came out beautifully. None of this was measured, but it's the kind of thing each person would want to adjust to taste. I had slightly over one kilo of pork ribs, in a single piece.
Rinse the pork with plain vinegar and set it aside.
Grind together @a tablespoon of cumin seeds, a big pinch of Szechuan peppercorns, one allspice berry, & a few black peppercorns.
Mince @three large garlic cloves very finely, sprinkling with salt, then mincing some more.
Put all of that in a bowl and add some chile paste and prepared mustard, mixing well. (my chile paste has oil in it, if yours doesn't, add a little olive oil)
Now smear and rub it into the pork, covering every surface and finding every crevice and pushing the spice mixture into it.
Set it aside, uncovered, for at least an hour. (I put it into the fridge because there have been a lot of flies lately.)
When ready to cook, heat a heavy skillet on high flame, add a little Pam or very small amount of oil and put in the ribs in one piece. When you turn the meat, cut it into pieces. Lower the heat and cover tightly.
Check the meat in @20 minutes. It should be sizzling and browning in its own fat. Add water to the pan, bring to a boil, lower heat again, cover it, & let it continue cooking.
Continue checking it from time to time, adding water as necessary, until the pork is tender.
When its done to your satisfaction, you have two options.
1. Uncover the skillet and let any remaining liquid cook away until the meat is once again sizzling.
or
2. Add water, bring to a boil, then add cornstarch dissolved in a little water and cook until thickened.
It's fabulous dry. I made it somewhat too salty, so opted to add the gravy, which was also a delicious way to eat it.
I think the next time I make it, I'll use the pressure cooker, although the constant checking & splashing in a bit of water was satisfying and not arduous.
Rinse the pork with plain vinegar and set it aside.
Grind together @a tablespoon of cumin seeds, a big pinch of Szechuan peppercorns, one allspice berry, & a few black peppercorns.
Mince @three large garlic cloves very finely, sprinkling with salt, then mincing some more.
Put all of that in a bowl and add some chile paste and prepared mustard, mixing well. (my chile paste has oil in it, if yours doesn't, add a little olive oil)
Now smear and rub it into the pork, covering every surface and finding every crevice and pushing the spice mixture into it.
Set it aside, uncovered, for at least an hour. (I put it into the fridge because there have been a lot of flies lately.)
When ready to cook, heat a heavy skillet on high flame, add a little Pam or very small amount of oil and put in the ribs in one piece. When you turn the meat, cut it into pieces. Lower the heat and cover tightly.
Check the meat in @20 minutes. It should be sizzling and browning in its own fat. Add water to the pan, bring to a boil, lower heat again, cover it, & let it continue cooking.
Continue checking it from time to time, adding water as necessary, until the pork is tender.
When its done to your satisfaction, you have two options.
1. Uncover the skillet and let any remaining liquid cook away until the meat is once again sizzling.
or
2. Add water, bring to a boil, then add cornstarch dissolved in a little water and cook until thickened.
It's fabulous dry. I made it somewhat too salty, so opted to add the gravy, which was also a delicious way to eat it.
I think the next time I make it, I'll use the pressure cooker, although the constant checking & splashing in a bit of water was satisfying and not arduous.
. When I made it, I'd also added salt to the rub in addition to the salt used in mincing the garlic. It does need some salt to sort of soak into the meat, but I really overdid it.
