Pork ribs

Pork ribs and noodles

Posted by Gary

Hello Reader,

I had difficulty knowing if I’d write anything this week. I have had a busy week. When I wasn’t working, I was in contemplation and meditation. 2022 has been a big year. I’ve been journaling and processing. I find writing helps me think and develop answers to questions and problems.

I’ve also been reading about specific health matters for personal rather than professional reasons. One of the best resources for evidence-based medicine is up-to-date.[i]

Food and cooking were far from my thoughts for much of the week. It wasn’t until I looked back at one meal and thought I’d try a variation. On Wednesday night, I bought dinner and had pork ribs with slaw and hot chips. A mate from Darwin was visiting for a meeting he was attending, so we went to a local restaurant.

Fenway Public House Pork ribs with slaw and chips

Recipe

Equipment

  • Pressure cooker
  • Saucepan

Ingredients

  • Pork ribs
  • Chinese five spice
  • Star anise
  • Sesame oil
  • Soy sauce
  • Monosodium glutamate (MSG)
  • Noodles
  • Vegetable stock
  • Fennel (diced)
  • Bok choi (chop the stems into small pieces)

Instructions

Pork

  1. Place the racks of ribs into the pressure cooker.
  2. Add the stock and spices over the pork.
  3. Add a splash of soy sauce.
  4. Cook under pressure for 45 minutes.
  5. Allow the pressure to reduce to atmospheric naturally.
  6. Remove the ribs and set them aside in a shallow tray or a bowl.
  7. Pass the cooking liquor through a sieve into a saucepan.

Noodles

  1. Boil the cooking liquor.
  2. Put the noodles into a bowl and add the fennel and Bok choi stems.
  3. Pour the boiling cooking liquor over the noodles.

Plating up

  1. Place a rack of ribs and Bok choi leaves over the noodles.
  2. Drizzle a little sesame oil over the ribs.

Serving

  1. Give thanks to the Lord.
  2. Eat with chopsticks and a spoon.

Final thoughts

  • Do you like pork ribs?
  • Do you have a preference for Asian style or non-Asian style pork ribs?
  • How has your week been?

References

[i] https://www.wolterskluwer.com/en/solutions/uptodate/how-we-help

Photographs

Pork ribs
Bok choi and fennel
Bok choi leaves
Cooked pork ribs
Pork ribs and noodles
Pork ribs and noodles
Pork ribs and noodles
Pork ribs and noodles
Pork ribs bones

Cheat’s roast pork rashers

Posted by Gary

Do you like crispy pork crackling on roast pork rashers? Do you want a quick and simple method to get that crispy crackling? Here’s a good cheat.

Jump to Recipe

Roast pork rashers with crispy crackling and rice Gary Lum
Roast pork rashers with crispy crackling and rice

 

Roast pork rashers with crispy crackling and rice Gary Lum
Print
Cheat’s roast pork rashers
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Traditional methods for cooking pork often call for drying the rind and rubbing in loads of salt. This method does neither which saves time and reduces your sodium chloride load. 

Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
Ingredients
  • 500 grams Pork rashers/ribs pre-cut
  • 1 packet Microwave long grain rice Coles brand
  • ½ cup Frozen peas, corn and capsicum
  • 6 pieces Sugar snap peas Sliced
  • 1 splash Soy sauce
Instructions

  1. Heat up a fan-forced oven to 200 °C/400 °F

  2. In a small non-stick frying pan line the bottom with a layer of baking paper

  3. Place the pork rashers into the frying pan skin side up

    Otway Pork Rashers/Ribs 500 grams $11.48 Gary Lum roast pork rashers

  4. Roast for 1 hour

  5. Cook the packet rice in the microwave oven on high for 90 seconds

  6. Add the cooked rice to a hot non-stick frying pan and then add the peas, corn and capsicum

  7. Add the sliced sugar snap peas

  8. Add a splash of soy sauce and fry off

  9. Place the rice into bowl

  10. After 1 hour in the oven remove the pork rashers and allow to rest on absorbent paper to drain the fat for 10 minutes

  11. Slice the pork across the grain and then sprinkle with a little white sugar

  12. Add the pork to the rice

Recipe Notes

It’s important to let the pork rest and allow the fat to drain off, it will make slicing the pork easier. Use a nice heavy cook’s knife, it will feel good as you cut through the tender flesh and hard brittle crackling.

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Final words

I ate well on the weekend too, but I’ve already blogged a bit this weekend.

Check me out on social media

Please like 👍 me on my Facebook page Yummy Lummy, please follow on Twitter @Yummy_Lummy, and please follow me on Instagram @YummyLummyBlog

Thank you

Squeal and peel also known as pork and prawns

Posted by Gary

What does “pork and prawns” bring to mind? You’ve heard of “surf and turf” and “reef and beef”. Maybe pork and prawns should be known as “squeal and peel”!

In keeping with the philosophy of Yummy Lummy, i.e., simple and easy to prepare meals for one, “squeal and peel” is made up of three quick and convenient processes. The pork was already cooked by Coles and just needed reheating. The pearl barley couscous was frozen in a ready for microwave oven plastic bag. The raw prawns were already peeled and ready to cook.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

What you need for this squeal and peel?

  • I used a Coles Australian Pork Slow Cooked packet of ribs
  • Birdseye frozen pearl barley couscous
  • 100 g of raw peeled prawns from the Coles delicatessen

[I do my grocery shopping at Coles. Coles does not support or sponsor me in any form.]

How do you put it all together?

  1. The pork is cooked (really reheated) in two parts. It requires an initial 20 minutes at 180 °C and then a further 25 minutes at 180 °C after pulling apart the ribs and basting them in the sauce.
  2. The pearl barley couscous is cooked in the microwave for 2 minutes and 30 seconds.
  3. I cooked the prawns in hot melted butter for three minutes in a closed nonstick frying pan.

How did I prepare for the photograph?

  1. I put the pearl barley couscous into the bottom of a large white bowl.
  2. The prawns were added with a spoon and then the heated butter poured over the prawns and couscous.
  3. A brace of ribs is added and the bowl is ready to shoot a photograph.
  4. Eat the meal partly with a spoon and mostly with fingers.
  5. Wash the dishes.
  6. Write the recipe.
  7. Make a nice picture using Adobe Lightroom and Adobe Photoshop.
  8. Blog and Vlog (verbs)

"Squeal and peel" "pork and prawns"
Coles slow-cooked pork ribs and prawns with pearl barley couscous

How did it taste?

Bloody amazing.

I’d happily recommend squeal and peel to anyone.

Final words

If you try it, please let me know.

I’d really appreciate it if you had a look at Yummy Lummy on YouTube at http://bit.ly/YummyLummyYouTube While you’re there please subscribe for more short videos.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

Goong hee fatchoi Happy Chinese new year

Posted by Gary

It’s a Thursday night in Canberra and it’s the (Lunar) Chinese New Year.

Even though I’m Chinese I have no idea about the traditional aspects of how this is celebrated. I just know it’s a good time to eat, there are lots of lanterns on display, dragons may appear and did I say it’s a good time to eat?

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Bron, Li Peng, Peter and I, went to celebrate the Lunar Chinese New Year at the Lanterne Rooms in Campbell. The Lanterne Rooms are part of the Chairman group of restaurants in Canberra and it was doing a special dinner menu to ring in the new year.

I booked a table via http://dimmi.com.au for 6.30 pm. It’s a very dark restaurant and my mind went to poor available light for food photography (as it does). I arrived a few minutes early and the wait staff were very friendly and helpful. While I was sitting three of them approached me to ensure I was okay and to find out if I wanted a drink. I was asked about food allergies and any special requirements.

Lanterne Rooms on Urbanspoon

With the arrival of Bron, Li Peng and Peter we agreed on the special set menu and waited to be served delicious yummy Chinese food with a twist of which the Chairman group of restaurants is known for.

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The first dish was longevity noodles with cured trout, eshallots sauce and salmon roe. I LOVE salmon roe. Lovely salty balls of happiness that pop when you gently bite down on them.

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The second dish to come out is Tom Yum infused crispy prawns with rock melon and apple slaw. The prawns were cooked perfectly.

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The next dish is a duck roll with kaffir lime chilli dressing. The duck was yummy.

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Then we get three dishes with some rice. This part of the dinner consists of blue eye cod with pickled mustard leaf and ginger broth, shanghai rice cake with caramelised pork and scallions and to round off some warm roasted vegetables. The fish was nice and the rice cakes had a really intriguing texture.

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The final flourish included more rice and a dish of slow cooked blackmore wagyu, pork ribs with smoky black dates, jackfruit and pickled green chilli and some greens, i.e., sauteed sugar snap peas in XO sauce.

 

Every dish was good, some better than others. I really liked the noodles and trout, the prawns, duck rolls and pork ribs. Towards the end I forgot to shoot photographs of the dishes as they were arriving. Sorry about the messy photographs.

It was a pretty filling meal and I woke up feeling quite full 


It was a good meal with good company and a really nice environment to enjoy the Chinese new year.

Did you do anything to celebrate the Chinese new year?