Tuesday, 18 June 2013

{sticky ginger pork spare ribs in hermie}

I always make this  dish on the stove top and after a couple of hours, the pork is covered in a yummy, sticky sauce that goes perfectly with steamed rice and a vegetable dish. I wasn't sure if the Thermomix would be able to replicate the caramelisation however, I think the dish has worked out well if not slightly different.

Big thumb of ginger, peeled
500-600 grams of pork spare ribs (NOT American style), cubed 3-4cm
1 tablespoon vegetable oil
35-40 grams dark soy sauce (kecap manis)
100 grams water
2 tablespoons sugar

1. Place ginger in TM bowl, Chop 3sec / speed 5. Scrape down sides of bowl.
2. Add pork and oil to bowl. Saute 10min / Varoma / stir speed / reverse. The only reason why we are adding oil here is so that the ginger does not burn. In the latter stages of cooking, a lot of the pork fat will render out making the meat really tender.
3. Add soy, sugar and water. Cook 30min + 30min/ 100C / stir speed / reverse.
3. At this stage, there will be quite a bit of liquid at the bottom and we want to reduce this. So, cook a further 25-30min / 100C / stir speed / reverse.
4. Serve with rice and a dish of green vegetables.

Serves 4 as part of a shared meal.

Bon Appetit xx

Note: After eating this dish, I'm not sure if the Thermomix does the original stove top version justice. The meat does not stay in tact with its layers of meat and fat due to the constant stirring of the blades and instead ends up slightly shredded with not as much caramelisation. However, the meat is still very moist and full of flavour and passes the 'husband finds it super yummy' test. So instead, it has inspired me to use this meat in a 'Pulled Pork & Slaw style burger'. Watch this space for the rest of this future recipe :-)

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