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.
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
- Place the racks of ribs into the pressure cooker.
- Add the stock and spices over the pork.
- Add a splash of soy sauce.
- Cook under pressure for 45 minutes.
- Allow the pressure to reduce to atmospheric naturally.
- Remove the ribs and set them aside in a shallow tray or a bowl.
- Pass the cooking liquor through a sieve into a saucepan.
Noodles
- Boil the cooking liquor.
- Put the noodles into a bowl and add the fennel and Bok choi stems.
- Pour the boiling cooking liquor over the noodles.
Plating up
- Place a rack of ribs and Bok choi leaves over the noodles.
- Drizzle a little sesame oil over the ribs.
Serving
- Give thanks to the Lord.
- 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
Love pork ribs.
Ribs from beef, lamb, and pork are amazing
These look wonderful Gary! I hope you’re doing ok? This is a crazy time of the year with a lot of pressure and I think it’s great that you’re finding solace in journaling and working through things.
Thanks, Lorraine. I’m okay and getting better.
Both the meal in the restaurant and your dish look delicious! We do a pork and noodles meal at New Year’s that we like–and now, I think we should do more meat and noodles dishes at other times during the year–they’re filling and comforting. Cheers!
Sunday morning laughter This is the fourth food post I have opened this morning – each has talked about the Portugal v Morocco match, each being hugely happy for the Moroccans . . . well, I was asleep ! I do not oft prepare pork ribs these days as there are healthier proteins available. When I do roughly the same mostly Asian ingredients are used but the ribs are baked in a conventional oven. Oh the aroma !!! Also – I personally do not use instant noodles – not enough food value for my liking . . . Do sincerely hope you are working out your health concerns to your satisfaction . . .
Hi Eha, thanks for your comment and insights into your rib preferences.
I’m a little confused. You said this was the fourth food post you have opened, and each has mentioned a soccer match, yet I didn’t write anything about soccer. Unless you are referring to a comment from Kaitiscotland.
Hello – Yes I was . . . seems almost all my friends have been glued to their TV sets . . . and I have a heap of close friends domiciled in Marrakech 🙂 !
I’ve got pork ribs in the sous vide as I write. My son is watching the Portugal v Morocco match on the tv and I’ll be making the ribs in a few hours so we can eat them between the games. I’m doing mine with hoisin sauce, soy sauce, ketchup, five spice powder, apricot jam, sherry and garlic. I’ve found that the sous vide has transformed ribs. I got mine out of Sainsbury’s and they were pre-cut. This saves a lot of time and sore hands as far as I am concerned. Do you prefer the pressure cooker ribs to sous- viding them Gary? It has been snowing for the first time this year today.
Your pork ribs sound wonderful.
I think for flavour, sous vide is my preferred option, however, as a lazy cook, the pressure cook is my go to for convenience. Especially with a modern one with a non-stick cooking vessel.
I hope you stay warm.