Marsala Herb Clay Pork Ribs
1.
This is the required ingredient.
2.
First, let me introduce the main seasoning of this soup, Garam Masala, which was originally a curry spice from India. But it is also a very commonly used spice in Southeast Asia. This kind of spice can be bought in a certain treasure.
3.
Then let's blanch the ribs. I used 300g of cavity ribs and 500g of ribs to stew the soup. Mainly to make the soup richer. Also, the ribs need to be soaked in clean water for 1 hour before blanching, and the water is changed once during the period. Just blanch the water once. 【note! ! ! Meat under cold water] My habit of blanching water is to put a few slices of ginger in and out.
4.
After the fire is boiled, don't rush to fish out, wait for the blood foam to come out. Then put the blanched ribs in warm water to wash away the foam on the ribs. *Here is an explanation. If there are elderly or children in the family, warm water must be used to make the ribs stewed soft and deboned. If you are a friend who likes a little chewy, you can wash it with water at room temperature.
5.
Now let’s prepare [Materials for Stew 1]. Let's cut 50g of ginger, and cut the ginger into thick slices. This is what we are going to use as stewed ribs.
6.
Separate all the coriander leaves and stems. But only 5g of coriander sticks to stew the soup. We will talk about how to deal with the rest of the coriander leaves and stalks later.
7.
Parsley only needs the leaves, about 3 grams.
8.
And garlic slices. So all of our [Materials for Stew 1] is complete
9.
Let’s start stewing the soup. Put the ribs that have just been blanched in the pot first, and then put in the [Materials of the stew 1], also use warm water here.
10.
Bring to a boil on high heat, then turn to low heat and simmer for 1 hour. Because I use a casserole, it will be fine in one hour. If you need to simmer for more than 2 hours in an ordinary pot, add water to the meat until the meat is soft. If it is a pressure cooker, one hour is enough.
11.
At this time when the ribs are stewed, we will prepare the other required ingredients. First prepare [Materials for Stew 2]. You need to mix 6g of Grammarsala mentioned above and 3g of cumin powder. There is also umami soy sauce. I use 50g of first soak.
12.
We chop the coriander leaves, cut the chili into rings, and mix them for later use. We call this [Coriander Chili].
13.
Below is the [dipping sauce]: Chop the remaining coriander sticks, and the remaining 10g of ginger, and rub them into ginger juice. If you don't have a dish, you can smash the ginger, put it in a bowl and mash it with a rolling pin. It can also be cut into ginger cubes.
14.
Then put the coriander sticks and ginger juice in a bowl, and then add 8g of soy sauce. This [dipping sauce] is ready.
15.
Cut the lime into quarters. Now you can rest for a while. . . . . .
16.
After an hour, the soup has been initially simmered, and the ingredients previously put in are taken out.
17.
Then, put in [Materials for Stew 2]. Add some water (warm water).
18.
This is about 50g.
19.
Stir well. The fire was boiling.
20.
At this time, add salt and white pepper according to personal taste. Add the previously made [Coriander Chili] and sprinkle it on the soup. Squeeze in 1/4 lime.
21.
carry out. This delicious stewed pork ribs with masala herbs is complete.
22.
Served with rice. The ribs are dipped in juice. It's really fresh and exotic.
Tips:
When blanching the water, use a pot under cold water to make it easier for blood to come out. The soup will be especially clear.
Part of the coel bone is used to make the soup richer.
When stewing meat, if there are elderly and children in the family, it is recommended to use warm water. This way the ribs are soft.
Compared with light soy sauce, the first soy sauce has more flavor of black bean sauce. I usually use this for cold dishes, it tastes better than light soy sauce
