INGREDIENTS:
100 ml olive oil
1 brown onion, finely sliced
4 garlic cloves, smashed
2 eggplants, sliced into 2cm-thick disks
6 slices of pork belly, 2cm thick
1 daikon, peeled and sliced, 2cm thick (you know what: when you slow cook daikon, esp with pork, it goes all sweet and weirdly delicious, give it a go, smells a bit odd, but tasty)
6cm piece of ginger, peeled and thinly sliced
2tsp of ginger powder
1/2 tsp five-spice powder
2 tbsp pepper
3 small chillies, split
3 tbsp black vinegar
200ml oyster sauce
2 tbsp raw sugar
100ml light soy sauce'
250 ml chinese cooking wine (xiao xing)
200 ml water
1 brown onion, finely sliced
4 garlic cloves, smashed
2 eggplants, sliced into 2cm-thick disks
6 slices of pork belly, 2cm thick
1 daikon, peeled and sliced, 2cm thick (you know what: when you slow cook daikon, esp with pork, it goes all sweet and weirdly delicious, give it a go, smells a bit odd, but tasty)
6cm piece of ginger, peeled and thinly sliced
2tsp of ginger powder
1/2 tsp five-spice powder
2 tbsp pepper
3 small chillies, split
3 tbsp black vinegar
200ml oyster sauce
2 tbsp raw sugar
100ml light soy sauce'
250 ml chinese cooking wine (xiao xing)
200 ml water
HOW DO YOU MAKE THIS DELICIOUSNESS A REALITY?..
- preheat the oven to 160 fan-forced
- use a big, wide (shallow) pot or la chausseur (with a lid) and heat the olive oil over high heat and fry the onion, garlic stir frying for 1 minute, or until aromatic.
- add the egglant and stir fry for 2 mins (I actually prefer, to cut the eggplant into 2cm sticks rather than rounds, but as always recipes are guides, not gospel).
- add the pork, daikon, dried spices and all the other ingredients and bring to a simmer
- place the lid on the pot and
out in the oven for 2 1/2 - 3 hours. and the ribs will be amazingly fall-aparty and tender. - serve with steamed rice.
Recipe thanks to Karen Martini.
more yumminess Katastic!
ReplyDelete