Braising is extensively used in Asian cuisines.
Braised meat or vegetables are usually simmered in soy sauce, rice wine and other seasonings.
But instead of the rice wine or cooking wine, I made use of pineapple juice, which added a real nice flavor to the meat. I like making use of pineapple to some of my cooking.
And like any other braised dish, this makes for a great leftover. It's more tasty the day after. Simply put it in an airtight container and store in the freezer, then just reheat. But much as I would want to store some in the fridge, we can't help but to have some more serving until there's none left.
This braised meat is perfect with hot steaming rice.
1 slab/rack of pork ribs, about 1.3kgs
1/2 cup soy sauce
1/2 cup vinegar
1/4 cup brown sugar
1 cup pineapple juice
1/4 tsp ground peppercorn
2 bay leaves
3 star anise
6 cloves garlic, minced
1/2 tsp grated ginger
2 cups water
2 tbsp oil
sesame seeds or leeeks, for garnishing (optional)
- Cut the spare ribs between the bone. Wash. Drain.Set Aside.
- In a pan, heat oil. Brown the pork ribs, both sides.
- Add in garlic and ginger.
- Put all the ingredients. Lower the heat. Cover.
- Let simmer for 45minutes to 1 hr or until the meat is tender. Add some water if needed.
- The minced onions also gives a nice thickness to the sauce. When done cooking, there should be a little sauce left (but my daughter loves the sauce, so she wants more of it).
- Garnish with spring onions, leaks, sesame seeds ~ whatever you prefer. I added pineapple chunks.
- This serves 6-8 persons. Enjoy!
|Pineapple Braised Pork Ribs|
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