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Braised Pork With Vinegar

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Ingredients
  Country style spareribs 3 Pound, trimmed of surface fat
  Carrot 12 Medium
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
600 Minutes
Ready In: 
625 Minutes
Servings: 
8

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