mock kurobuta pork ribs

made a mock kurobuta pork ribs on 24.7.2016. ^^

kurobuta with pumpkin puree

had one of the best kurobuta prok ribs at foc just yesterday on 23.7.2016. ^^

excellent texture & taste. pumpkin puree wonderful too. 🙂

it was exactly what i expected. i had this a year before in aug2015 & was eyeing this dish to order.

pork ribs, seafood apella & garlic squid

i called my own concoction mock kurobuta becos i am using ordinary 500g prime ribs, the frozen ribs from sheng shiong.

& though i used frozen prime ribs, i think flavour & texture wise almost approximate the kurobuta ribs at foc, so it was in fact very good ribs. 🙂

mock kurobuta pork ribs

in order to create the tender yet firm not old texture, i fine braised (slow low temperature braising) the ribs in a 95degC oven for 5hrs.

this turns collagen (tough connective tissues) to gelatine & flavours the meat, also it dissolves the fat & flavours the meat.

mock kurobuta pork ribs

key considerations in any cooking are texture & taste.

i made an excellent fine braised pork ribs (best using spare ribs or pork soft bones).

this though was western flavour, so i needed to experiment a new marinade.

1. for marinade, i added 2 tbsp red wine, 1 tbsp yuzu jelly, 2 tbsp light soy sauce, 1 tbsp mustard, 2 tsp chopped garlic, 2 stalks chopped scallions.
2. then i stir-fried 2 star anise, 2 bay leaves in a wok. then i added 1/2 sliced onions & caramelise, & added the marinade. then added coriander & off fire.
3. then pan-charred/browned the ribs in some butter
4. & placed in sealed oven dish i 95degC oven for 5hrs.

mock kurobuta pork ribs

the flavour & colour were quite excellent straight from the oven.

but i wanted to char it a bit further. the blackened part were the marinade. while that did not affect the dish much it did not look as nice. so for next round if i decide to char it more i would wipe clean & dry the marinade.

c.h.e.f  andy

Ingredients:

• 500g prime ribs (i used frozen prime ribs from sheng shiong)

marinade:

• 2 tbsp red wine
• 1 tbsp (flat) yuzu jelly
• 2 tbsp light soy sauce
• 1 tbsp mustard
• 2 tsp chopped garlic
• 2 stalks chopped scallions
• 2 star anise
• 2 bay leaves
• 1/2 yellow onions
• 2 stalks coriander

Directions:

1. scald pork in boiling water, clean & drain
2. use a little butter – fry & charred pork ribs both sides. remove & put in oven dish
3. for marinade, mix 2 tbsp red wine, 1 tbsp yuzu jelly, 2 tbsp light soy sauce, 1 tbsp mustard, 2 tsp chopped garlic, 2 stalks chopped scallions. fry star anise & bay leaves. fry 1/2 yellow onions to caramelise. add marinade. then add coriander & off fire.
4. add marinade over pork ribs in oven dish & spoon over the ribs. seal oven dish & place in 95degC oven for 5hrs.
5. remove. wipe clean the ribs & sear/char ribs over high fire. serve with or w/o drained sauce.