Tuesday, November 20, 2012

Hoisen pork spare ribs- Tuesday's in the kitchen

For a while now I have been bored with our everyday fare. I love cooking in the kitchen but since motherhood the luxury of spending hours pouring over recipes and enjoying cook books has been somewhat limited. It gets hard being creative with cooking nightly meals when you're tired, out and about or just trying to cram everything into your day. There just never seems to be enough time.
I've been craving spice and anything with some zing. I want tasty, fresh and dream of tapas, taco's, Thai soups, curries and fresh tasty salads as the weather heats up. It could also be that l am 34 weeks pregnant come Thursday and just know what l WANT! The joys of pregnancy cravings. We have a rule in our house that if we buy a foodie magazine we need to make and try at least three recipes from it and put it to some use. Ads wanted to get the new Australian Gourmet Traveller party issue so we have been trying out all the yummy Mexican, Asian and Turkish recipes this edition. It's been nice being inspired all over again with things in our pantry and to give Miss Two something new to try and enjoy for weeknight family dinners.
Although Mexican is our favourite, Thai comes in a close second in our little family so this recipe was a great step in the right direction of rekindling our taste buds. Miss Two was at childcare on Friday so l decided to temp the taste buds, marinate some pork spare ribs and experiment a little with what's in season in the veggie patch. You can find the recipe on page 58 of A.G.T. The only changes l made was for Miss Two l added undressed slices of cucumber to her meal instead of the pickled cucumber. She had the juice from the salad though on her rice and loved it. There were no leftovers, I went back for thirds which is unheard of (really) and l can't wait to make this again. This is one not only for our little people but the men in our lives are going to love it!

Prep time: 30 min | Cooking Time: 15-20 min | Serves 4-6 people

ingredients + how to prepare
Vegetable oil, for brushing
Steamed rice, sesame seeds and thinly sliced spring onion, to serve

For the Ribs

1.2 kg of Pork spare ribs, cut into ribs or bite size pieces
80 ml (1/3 cup) each of Hoisin and oyster sauce
2 tbsp each of Soy sauce, Shaoxing wine and honey
1 tbsp finely grated ginger
1 garlic clove, finely grated
1 tsp of sesame oil (I used 2 tsp)

Ginger-bruised cucumber
1 Lebanese cucumber, semi-peeled, halved length ways, seeds discarded, coarsely chopped
1 tbsp finely grated ginger
1 garlic clove, coarsely chopped
2 tbsp rice vine vinegar
2 tsp white sugar
1 tsp sesame oil

how to make

  1. Marinating the pork spare ribs is the key. For Hoisin pork, combine ingredients in a large bowl, season to taste with white pepper, cover and set aside in the fridge to marinate or if this is needed quickly marinate for 15 minutes.
  2. Heat a char-grill pan over medium-high heat, lightly brush with oil, drain pork and char-grill. Turn once, until glazed and cooked through (5-8 mins each side).
  3. Meanwhile, for ginger- bruised cucumber, lightly pound cucumber, ginger and garlic in a mortar and pestle to bruise, add vinegar, sugar and oil, toss and stand until lightly pickled. (10 mins).
  4. Serve with rice and pork scattered with sesame seeds and spring onion. 
  5. I also blanched some snowpeas and peas from the veggie garden and served these as a side dish for the family. It was a great edition to the meal.


I would love to know what you are making- comment below- send me a picture- or maybe a link, if you feel like it here or at poppyfoxathome@gmail.com.

I hope your having fun in the kitchen and if your not give this recipe a go it might just surprise you and jump start those taste buds all over again.

x Mummafox
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