Braised pork ribs with asian vegies

Recipes~Plus

Cooking time: More than 1 hour

Cuisine: Asian

Serves: 4

Type: Budget

Tools

Kitchen friendly view

Ingredients

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)

Preparation method

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.

Also in this section

Italian chilli braised pork

Mini pork, apple and sage meatloaves

Pork and fennel sausage risotto

Quick roast pork with apple and sage onions

More inspiration

Traditional FocacciaI recently put the call out to my social media people, what they thought the most popular food of the nineties was and I received a resounding “Focaccia”. Of course! Who can forget the ol’ sun dried...

Hopetoun Tea Rooms' pavlovaFlavours of Melbourne is a locally sourced cookbook-come-city guide for all things food related in Victoria's capital. Bursting with almost 400 pages of photography from the streets, laneways...

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Recipe finder