VIETNAMESE BRAISED PORK RIBS
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
Provided by David Tanis
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
- Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
- Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
- Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
- Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
JAPANESE-STYLE BRAISED PORK RIBS
A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.
Provided by YepRecipes
Categories World Cuisine Recipes Asian
Time 3h5m
Yield 6
Number Of Ingredients 8
Steps:
- Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
- Mix soy sauce, sake, and honey together in a small bowl and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
- Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
- Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Serve ribs and sauce with white rice and sprinkle with green onions.
Nutrition Facts : Calories 698.9 calories, Carbohydrate 61.3 g, Cholesterol 117 mg, Fat 34.3 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 11.6 g, Sodium 1713.1 mg, Sugar 10 g
VIETNAMESE BRAISED PORK IN COCONUT
Take note that this Vietnamese classic pork dish uses coconut juice, not to be confused with coconut milk. Your local Asian market should carry this product. The addition of hard-cooked egg as a garnish is a good way to introduce extra protein. From "Home Cooking Around The World."
Provided by Xexe383
Categories Lunch/Snacks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a clay pot or large saucepan, stir together the sugar and water.
- Over low heat, cook until it's a golden color, 5 to 10 minutes; watch closely, since as soon as the color begins to change, the sugar mixture can darken very quickly and burn.
- Remove from heat.
- Carefully stir in the coconut juice and fish sauce-- there may be a little spattering.
- Return to very low heat and stir until well blended, scraping up any caramelized pieces stuck to bottom of pan.
- Stir in the pork.
- Then stir in the shallots, ginger and five-spice powder.
- Simmer, partially covered, until pork is very tender, about 2 hours, stirring from time to time and checking to make sure liquid is not simmering too hard.
- When done, stir in the pepper.
- To serve, bring the clay pot to the table and serve from that, or spoon the stew into bowls.
- Garnish with the wedges of hard-cooked egg.
- Note: Do not substitute coconut milk.
Nutrition Facts : Calories 248.2, Fat 14.9, SaturatedFat 5, Cholesterol 226.8, Sodium 1136.7, Carbohydrate 11.3, Fiber 0.1, Sugar 7.3, Protein 16.5
VIETNAMESE BRAISED PORK BELLY & EGGS
A simple, delicious traditional Vietnamese staple. With just a few ingredients, this is an easy one to whip up for the whole family.
Provided by jeanniemeetworld
Categories Pork
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Boil the eggs for 10 minutes, turn off the heat, but leave the eggs in the pot for another 5 minutes. Place the eggs in a cold water to cool them down. Peel the eggs and use a tooth pick to poke a few holes all around each egg.
- Next, rinse off your cut of pork and pat it dry with a paper towel. Cut the pork into approximately one and a half inch squares. Sprinkle with some salt and black pepper.
- Add 1 tbsp of oil and 1 tbsp of sugar to the dry pot and cook on high heat, stirring frequently until the sugar melts into a light brown liquid.
- Quickly, stir in all the meat so the caramel doesn't burn on the bottom.
- When all the pieces of the meat turn light brown, pour in the full can of coconut soda and two cups of water. Sprinkle in a teaspoon of salt, a quarter teaspoon of black pepper and one tablespoon sugar. Cover the pot.
- As soon as the pot begins boiling, uncover it and skim away all the white foam off the surface. Add in the eggs and cover the pot once more. Bring the heat back down to low and let the dish simmer for about an hour, hour and a half - or until the water reduces almost to the bottom of the pot. This step largely depends on personal preference. If you like thicker sauce, allow it to cook for longer. Just know that leaner cuts of meat can dry out a little if you do. If you like a thinner, wetter sauce, take it off the heat sooner.
- As always, season to taste as you go!
Nutrition Facts : Calories 1391.8, Fat 136.6, SaturatedFat 80.2, Cholesterol 321.4, Sodium 162.4, Carbohydrate 21.9, Fiber 14.8, Sugar 6.9, Protein 26.5
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- Make the Kho: In a small bowl, soak dried shrimp in 1/4 cup hot water for 10 minutes. Drain and mince; set aside.
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- Bring plenty of water to a boil and then add pork ribs. Parboil for 1-2 minutes, then take the ribs out and rinse under water. Discard the boiling liquid.
- In a clean pot, add pork ribs, 3 cups of water, 1 teaspoon of salt and ginger. Bring it to a boil, then lower to a gentle simmer. Skim off any foam. Simmer with the lid slightly askew for about 75-90 minutes or until the ribs are near tender.
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