Cut sugar to five percent of daily calories: World Health OrganisationThe World Health Organisation has changed recommendations to suggest we cut sugar to just five percent of daily calories.
Atkins style diets may shorten lifespansHigh protein diets are all the rage, but a recent study has suggested that they are not necessarily beneficial to our long term health.
Meat and cheese could be as bad for you as smokingPeople who eat a diet high in animal protein in middle age are four times more likely to die from cancer than people who eat more plant-based foods, according to a study.
Braised pork ribs with asian vegies
- Cooking oil spray
- 1kg pork belly ribs, cut in 5cm pieces
- 1 large onion, diced
- 5cm piece fresh ginger, cut in matchsticks
- 2 cloves garlic, crushed
- 1⁄2 cup soy sauce
- 1⁄4 cup sweet chilli sauce
- 2 tablespoons honey
- 1 large red capsicum, cut in large dice
- 1 bunch (2-3 heads) baby bok choy, roughly chopped
- Steamed rice, to serve (optional)
1. Preheat oven to 160°C/140°C fan forced. Lightly spray a large flameproof casserole with oil; preheat over high heat. Cook ribs until well-browned on all sides. Remove to a plate. Drain fat from pan.
2. Cook onion, ginger and garlic, stirring, for 3 minutes, until onion is soft. Return ribs to pan. Combine sauces, honey and 1⁄2 cup water; pour over ribs and bring to the boil. Cover. Bake for 1 hour until ribs are tender.
3. Remove ribs from pan; cover and keep warm. Skim any fat from braising liquid; add capsicum. Place pan over moderate heat; bring liquid to the boil. Add bok choy and stir until it wilts. Serve vegetables and sauce with ribs, and rice if you like.
Recipe is not suitable for freezing; store in an airtight container in the fridge for up to 3 days. Boneless pork belly ribs are also called thick pork rashers or pork spare ribs – not to be confused with American-style spare ribs that are mostly bone. This is also good with beef short ribs or lamb riblets.