Braised Pork with Vinegar
|Country style spareribs||3 Pound, trimmed of surface fat|
|Jicama||1 Pound, peeled and cut lengthwise into 1/2-inch-wide, 1/2-inch-thick sticks|
|Garlic||8 Clove (40 gm), peeled and crushed|
|Thin ginger slices||6|
|Seasoned rice vinegar/1 cup white wine vinegar plus 1/4 cup sugar||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cilantro sprig/Parsley sprigs||1|
Arrange spareribs in a single layer in a shallow baking pan.
Bake in a 450° oven until well browned (25 to 30 minutes).
Meanwhile, in a 4-quart or larger electric slow cooker, combine carrots, jicama, garlic, and ginger.
Lift spareribs from baking pan and arrange on top of carrot mixture; discard fat in pan.
Pour vinegar and soy sauce over spareribs.
Cover and cook at low setting until spareribs are very tender when pierced (8 to 10 hours).
Carefully lift spareribs and vegetables to a warm deep platter and keep warm.
Skim and discard fat from cooking liquid; drizzle a little of the liquid over spareribs and vegetables.
Garnish with cilantro sprigs.
Serve remaining liquid in a pitcher to pour over ribs to taste.
Calories 600 Calories from Fat 364
% Daily Value*
Total Fat 41 g62.3%
Saturated Fat 15.2 g76%
Trans Fat 0 g
Cholesterol 132 mg44%
Sodium 1152.7 mg48%
Total Carbohydrates 27 g9%
Dietary Fiber 5.5 g22.2%
Sugars 16.2 g
Protein 31 g61.2%
Vitamin A 306.3% Vitamin C 30.9%
Calcium 10.8% Iron 13.2%
*Based on a 2000 Calorie diet