Wednesday, May 16, 2012

Braised Pork Ribs in Orange Juice

One new favorite of my husband -- Braised Pork Ribs in Orange Juice.  This is just an experiment and it turned out really good.  I was supposed to cook adobong ribs sa gata but there was no coconut cream in my pantry so I ended up using one tetra pack of orange juice of my daughters.  Braising is a cooking method used in tougher cuts of meat.  In the process the meat is sauteed with the other ingredients and boiled and simmer until most of the liquid or juice evaporates and the meat is tender.

1/2 k pork ribs
2 medium carrots, cubed
1 cup orange juice
5 tbsp oyster sauce
1 1/2 tbsp garlic, minced
1 1/2 water
1/2 tsp rosemary
1/2 tsp sweet basil
1/2 tsp parsley
4 stalks of spring onions, chopped
olive oil

Heat up olive oil in a non stick pan.
Sautee garlic.
Add in the pork and sear.
Stir in the carrots.
Pour in the orange juice and water.
Mix in the herbs and pepper.
Boil until the ribs are tender.
Mix in half of the chopped spring onions when the ribs are tender.  Cover the pan again and simmer until the juice has evaporated a bit.
Remove from heat and serve. Top with the remaining spring onions.

A comment or two will be appreciated...



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