Seafood spaghetti works equally well with arrabiata (spicy tomato) sauce as with alio olio. It is kind of boring though, and personally my preference is the latter.
I tried a pork rib arrabiata at Capri with some friends last October (2012), so I thought I will give that a try. Having found a very easy youtube kakuni recipe to slow braise belly pork which I like very much, I thought I would vary it a little to braise the pork ribs.
So I follow the kakuni recipe – put the cleaned pork ribs in a pot, add 1 cup of mirin, 1 tablesppon sugar, 2 tablespoon light soy sauce, bring to boil over an induction cooker and braise for 1.5 hr at low heat (100W). I then added canned whole tomatoes which I have diced & also the tomato sauce from the can, and added diced yellow onions. I continue to braise the pork ribs for another 1/2hr by which time the pork is fork tender and falling off the bones.
The same way as I did for alio olio, I return the fragrant olive oil with browned garlic cloves kept aside earlier and fry with chilli padi in a hot wok, then empty the pork ribs with the spicy onions, tomatoes & sauce into the wok, heat briefly, turn off the fire, add the ready spaghetti & toss & add sea salt to taste, and garnish the dish with fresh basil from the garden before serving.
The same recipe works for belly pork (see picture below), which I prefer over the pork ribs.
- 250g (1/2 packet) spaghetti (serves 2-3)
- 4 tbsp olive oil
- 1 bulb garlic peeled & ready in whole cloves
- 500g pork ribs in 2 inch cuts
- 1 cup mirin
- 1 tbsp sugar
- 2 tbsp light soy sauce
- 1 small yellow onion diced
- 1 or 2 chilli padi
- sea salt & pepper to taste
- 1 cup of washed fresh basil
- Braising the pork ribs – pour boiling water over the ribs & clean it in cold water. put in pot with 1 cup mirin, 2 cups water, 2 tbsp light soy sauce & 1 tbsp sugar, braise for 1.5hr. add diced canned whole tomatoes & sauce, diced yellow onions, and braise for a further 1/2hr
- Prepare the garlic olive oil – stir-fry whole garlic cloves on low heat to brown the garlic & flavour the oil.
- Prepare the spaghetti – add some salt & oil to water and boil the spaghetti according to timing instructions & drain in a colander.
- Cook – empty the prepared olive oil & browned garlic into a hot wok & add cut chilli padi. pour the braised pork ribs with the spicy onion & tomatoes & sauce into the wok. heat briefly then turn off the fire, add in the spaghetti & toss & add sea salt to taste. Place the spaghetti in a serving dish and garnish with fresh basil leaves.
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