Wuxi pork spareribs

Do you like it saucy?

No, no, I'm talking food. Of course I am. Are you the kind of person who gets your spoon into the bottom of the casserole dish to get the last dregs of sauce? Do you sneak a spoon into the bottom of the takeaway container of roast duck to collect the puddle of rich juices for your rice?

Me too.

My obsession with sauce explains my affection for Wuxi pork ribs. You have meat on the bone for a start. Then the slow-cooking of fat-ribboned meat which turns each mouthful into unctious pleasure. Each morsel is drenched with a marinade that is thick, sweet and sticky, fragrantly spicy with star anise, cloves and ginger.

And yes, the sauce at the bottom is the best part of all.



Wuxi pork spareribs

Whilst this dish takes a little while to cook, the prep is minimal and the sauce is thrown together in one pot at the start. The smell is incredible and your reward is tender pork in a deep caramel salty sauce.

1kg pork spareribs

SAUCE:
1/2 cup dark soy sauce
2 tbsp Shaoxin rice wine
1/2 cup sugar
1 tsp cloves
4 whole star anise
2cm cinnamon stick
1/2 tsp salt
5 slices ginger
1/4 cup water

To serve:
few drops sesame oil
1 stalk spring onion, sliced

Blanch the pork ribs in boiling water for 8 minutes to remove excess fat. Drain and rinse quickly under a tap with running cold water.

Combine the sauce ingredients in a heavy pot. Add the ribs and simmer gently over a low heat for 40min-1hr or until the sauce caramelises and thickens, stirring occasionally.

Garnish with a few drops of sesame oil and a sprinkle of spring onion slices. Serve with jasmine rice and steamed Asian greens.

Ciao Magazine: November 20, 2009


Uh-huh, that's me. There was a pitter-patter of Grab Your Fork media coverage over the past month. The above recipe was published in the November 20 issue of Ciao Magazine, accompanying an interview piece for their their regular "Cooking at home" feature. You can read the entire article here.



I was also a recent Featured Foodie on the SBS Food website. You know the saying. When it rains, it pours. You can read the entire interview here.

And because I've been so slack in posting details, the latest Featured Foodie has just been published. Who is it? It's Billy from A Table For Two. Check out his interview here.

There's no Freebie Friday today but you have until today, Friday 18/12/09 5.30pm to enter the giveaway to win one of five double passes to see Bright Star. Do you like free movies? Enter now.

Readers should also check out Pim's annual Menu for Hope campaign now in its sixth year. The Asia Pacific prize list is being hosted by Ed at Tomatom. A raffle ticket only costs US$10 with all monies raised donated to the UN World Food Programme. Prizes on offer include a KitchenAid mixer (AP09), a $200 food and bar tab at TOKO Restaurant in Surry Hills (AP12), and a one year membership of the Bruny Island Cheese Club with a $75 cheesebox (AP15). Stuck for gift ideas? You can choose which prize you'd like the chance to win, and ticket entries are on sale until December 25. Give someone the warm fuzzy feeling of charity plus the added chance of winning something great!