• Lunar New Year 10

    From Dave Drum@1:3634/12 to All on Sun Jan 22 17:37:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Riblets Simmered In Caramel Sauce
    Categories: Pork, Vegetables, Sauces, Rice
    Yield: 6 servings

    3 lb Baby back pork ribs; halved
    - acrossw by a butcher,
    - separated into riblets
    1/2 sm Yellow onion; peeled,
    - minced
    2 c + 2 ts sugar; divided
    1 ts Fresh ground pepper
    2 tb Oil
    1/4 c Vietnamese fish sauce;
    - divided
    Thin sliced scallions;
    - garnish
    Steamed jasmine rice; to
    - serve

    To a large bowl, add the pork, onion, 2 teaspoons sugar,
    the pepper, oil, and 2 tablespoons fish sauce. Toss to
    combine and coat the ribs. Marinate in the fridge for 2
    hours.

    Meanwhile, preheat a broiler to high and line a large
    rimmed baking sheet with aluminum foil. Transfer the
    riblets to the baking sheet and broil, turning once,
    until the meat is charred in places, 15-20 minutes.
    Remove from the broiler and set aside.

    Fill a large bowl with ice water and set it by the
    stove. In a large pot, stir together the remaining
    2 cups sugar and 1/3 cup water. Cover and bring to a
    boil over medium-high heat until the sugar dissolves,
    4-5 minutes. Uncover and continue cooking until the
    sugar turns dark reddish-brown, 10-15 minutes.

    Remove from heat and immediately set the bottom of the
    pot in the ice water to stop the cooking. Add 1 cup cold
    water to the pot, return it to medium heat, and cook,
    stirring continuously, until the caramel has liquefied.
    Add the reserved riblets and any accumulated juices, as
    well as the remaining 2 tablespoons fish sauce, then
    bring to a simmer. Partially cover the pot, lower the
    heat to maintain a simmer, and cook, skimming and
    discarding the fat occasionally, until the pork is very
    tender, about 1 hour.

    Top with scallions, and serve with steamed jasmine rice.

    RECIPE FROM: https://www.saveur.com

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