Teriyaki Pork Ribs

by Xinyu on 22nd Nov, 2012

Posted by
Xinyu
Date:
22/11/2012
Tags:
braise pork ribs roast teriyaki

Another application of the versatile braise + sear technique. Well, braise + roast in this case.

Teriyaki Pork Ribs

Ingredients:
pork ribs , garlic , onion , ginger , sake , shoyu , dashi stock , mirin , sugar , honey , basalmic vinegar
pork ribs
['pork ribs']
garlic
['garlic']
onion
['onion']
ginger
['ginger']
sake
['sake']
shoyu
['shoyu']
dashi stock
['dashi stock']
mirin
['mirin']
sugar
['sugar']
honey
['honey']
basalmic vinegar
['basalmic vinegar']
Recipe:
Finely chop garlic, onion, and part of the ginger. Add to a pot with the shoyu, dashi, mirin and sugar to make a braising liquid. This liquid should taste something between a diluted teriyaki sauce and sukiyaki sauce. Be easy on the sugar as we'll be introducing more sweetness later; savouryness is more important here.

Add the pork ribs to the braising liquid and braise till soft, probably 2-3 hours, or ~20 minutes in a pressure cooker on high. If you're using a pressure cooker, for best results let the meat sit in the braising liquid for at least 30 minutes after cooking to absorb the flavour. Remove ribs from the pot and set aside to air-dry.

Take the remaining ginger and mince very finely. In another pot, add some of the braising liquid, then add honey, more sugar, some basalmic vinegar for sourness, and the minced ginger. Reduce till you get a thick sweet/sour syrup.

Baste the pork ribs with the syrup, then grill in an oven at high heat till nicely caramelized.

Serve with rice and a garnish of spring onions and cilantro.
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