{"id":17818,"date":"2012-10-17T20:18:59","date_gmt":"2012-10-17T12:18:59","guid":{"rendered":"http:\/\/www.chekyang.com\/musings\/?p=17818"},"modified":"2017-02-25T12:56:50","modified_gmt":"2017-02-25T04:56:50","slug":"re-entering-the-kitchen-spare-pork-ribs-in-plum-sauce","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2012\/10\/17\/re-entering-the-kitchen-spare-pork-ribs-in-plum-sauce\/","title":{"rendered":"Re-entering the Kitchen: Spare Pork Ribs in Plum Sauce"},"content":{"rendered":"<figure id=\"attachment_17832\" aria-describedby=\"caption-attachment-17832\" style=\"width: 550px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0684-copy-pork-plumsauce.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17832\" title=\"OLYMPUS DIGITAL CAMERA\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0684-copy-pork-plumsauce.jpg\" alt=\"\" width=\"550\" height=\"367\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0684-copy-pork-plumsauce.jpg 550w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0684-copy-pork-plumsauce-300x200.jpg 300w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/a><figcaption id=\"caption-attachment-17832\" class=\"wp-caption-text\">Spare Pork Ribs in Plum Sauce<\/figcaption><\/figure>\n<p>It all started with a neglected bottle of plum sauce in our fridge. I just cleared and tidied up the fridge recently. And I&#8217;m very proud to announce that all the items in the fridge are neatly organised and packed in containers. No more loose packet of cheese slices or some half-opened sultana box can be seen lying around in the riot town that is the fridge. Law and order have prevailed at last. :)<\/p>\n<p>Yo, back to that plum sauce story. Yup, it would go to waste in a few months&#8217; time if I didn&#8217;t use it. I recalled vaguely eating pork marinated in plum sauce previously and started googling for recipes. Found one and tried it! Boy, you have to try this. It was so easy and delicious!<\/p>\n<p>Below is the recipe (I tweaked the original one very slightly to suit my personal liking), thanks to <a title=\"Pork Ribs in Plum Sauce recipe\" href=\"http:\/\/www.deliciousasianfood.com\/2007\/02\/13\/pork-ribs-in-plum-sauce\/comment-page-1\/#comment-8170\" target=\"_blank\">&#8216;Hochiak! Delicious Asian Food&#8217;<\/a> blog.<\/p>\n<p><span style=\"color: #993366;\"><strong>Ingredients <\/strong>(serves 2 adults)<\/span><\/p>\n<ul>\n<li><span style=\"color: #993366;\">500 g of spare pork ribs (try to request for more meat than bones)<\/span><\/li>\n<li><span style=\"color: #993366;\">1 to 2 large onions (I used small onions as these were what I had then) <\/span><\/li>\n<li><span style=\"color: #993366;\">3 large carrots (peeled and cut into chunks)<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993366;\"><strong>Marinade<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #993366;\">6 tsps of plum sauce<\/span><\/li>\n<li><span style=\"color: #993366;\">3\/4 tsp of Worcestershire sauce<\/span><\/li>\n<li><span style=\"color: #993366;\">1 1\/2 teaspoons of sugar<\/span><\/li>\n<li><span style=\"color: #993366;\">1\/2 tsp salt<\/span><\/li>\n<li><span style=\"color: #993366;\">1 1\/2 heaped tsp of corn flour<\/span><\/li>\n<li><span style=\"color: #993366;\">dashes of ground white pepper<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993366;\"><strong>Method<\/strong><\/span><\/p>\n<p><span style=\"color: #993366;\">1) Wash and pat dry the pork ribs.<\/span><\/p>\n<p><span style=\"color: #993366;\">2) Mix the marinade ingredients in a small bowl, pour and coat the pork ribs well. Cover with cling wrap and marinate the pork ribs in the fridge for <span style=\"text-decoration: underline;\">at least 1 hour<\/span>. The longer the better.<\/span><\/p>\n<p><span style=\"color: #993366;\">3) Lay onions and carrots on bottom of slow cooker (aka crock pot). Then, lay pork ribs on top of the onions and carrots and spoon out any remaining marinade onto the pork. Turn on slow cooker to <span style=\"text-decoration: underline;\">&#8216;high&#8217;<\/span> and leave everything to cook for <span style=\"text-decoration: underline;\">3 hours<\/span>. <strong><em>No water is required<\/em><\/strong>. The ingredients will form a yummy sauce at the end of cooking.<\/span><\/p>\n<figure id=\"attachment_17824\" aria-describedby=\"caption-attachment-17824\" style=\"width: 421px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17824\" title=\"Pork Ribs in Plum Sauce 1 blog\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-1-blog.jpg\" alt=\"\" width=\"421\" height=\"339\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-1-blog.jpg 421w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-1-blog-300x241.jpg 300w\" sizes=\"auto, (max-width: 421px) 100vw, 421px\" \/><figcaption id=\"caption-attachment-17824\" class=\"wp-caption-text\">Bottom layer should be hard root veggies as they require higher heat to cook.<\/figcaption><\/figure>\n<figure id=\"attachment_17825\" aria-describedby=\"caption-attachment-17825\" style=\"width: 476px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17825\" title=\"Pork Ribs in Plum Sauce 2 blog\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-2-blog.jpg\" alt=\"\" width=\"476\" height=\"354\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-2-blog.jpg 476w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-2-blog-300x223.jpg 300w\" sizes=\"auto, (max-width: 476px) 100vw, 476px\" \/><figcaption id=\"caption-attachment-17825\" class=\"wp-caption-text\">The upper layer should be the marinated spare pork ribs<\/figcaption><\/figure>\n<figure id=\"attachment_17826\" aria-describedby=\"caption-attachment-17826\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17826\" title=\"Pork Ribs in Plum Sauce 3 blog\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-3-blog.jpg\" alt=\"\" width=\"300\" height=\"400\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-3-blog.jpg 300w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/Pork-Ribs-in-Plum-Sauce-3-blog-225x300.jpg 225w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-17826\" class=\"wp-caption-text\">Cook on &#8216;high&#8217; setting for 3 hours. Resist opening the cover to check.<\/figcaption><\/figure>\n<p><span style=\"color: #993366;\">4) Serve with steamed white rice.<\/span><\/p>\n<p>The pork was so tender that it fell off from its bones after cooking. And the marinade was well absorbed into the meats making them succulent and flavourful. And the carrots and onions were cooked to tender perfection! Great dish for toddlers too. I did blanched xiao bai cai in special oyster sauce to go with this dish and it was a great dinner! Yang loved it. :)<\/p>\n<p>Recipe for the blanched xiao bai cai in special oyster sauce can be found at this blog called <a title=\"Blanched Xiao Bai Cai in Oyster Sauce\" href=\"http:\/\/www.noobcook.com\/oyster-sauce-vegetables-in-garlic-oil\/\" target=\"_blank\">Noob Cook<\/a>. I added a few drops of sesame oil to her oyster sauce mixture. The result is restaurant quality veggies! I&#8217;m lost for words.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17833\" title=\"OLYMPUS DIGITAL CAMERA\" src=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0688-vegetable-ginger.jpg\" alt=\"\" width=\"550\" height=\"367\" srcset=\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0688-vegetable-ginger.jpg 550w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0688-vegetable-ginger-300x200.jpg 300w, https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0688-vegetable-ginger-270x180.jpg 270w\" sizes=\"auto, (max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>A final note on the use of slow cooker. Where the meat cuts are concerned, it is not critical to buy premium cuts such as pork ribs as slow cooker has the ability to cook ordinary meats to tender-goodness without drying them out. That&#8217;s why I used spare ribs instead. Can save some $$. :) Lastly, I used Indonesian pork, not Australian.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It all started with a neglected bottle of plum sauce in our fridge. I just cleared and tidied up the fridge recently. And I&#8217;m very proud to announce that all the items in the fridge are neatly organised and packed<\/p>\n<div class=\"entry-read-more\"><a class=\"read-more-link\" href=\"https:\/\/www.chekyang.com\/musings\/2012\/10\/17\/re-entering-the-kitchen-spare-pork-ribs-in-plum-sauce\/\">Read More<span class=\"cleanwp-sr-only\">  Re-entering the Kitchen: Spare Pork Ribs in Plum Sauce<\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":17833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14],"tags":[],"class_list":["post-17818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-at-home","category-recipes","wpcat-6-id","wpcat-14-id"],"jetpack_featured_media_url":"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2012\/10\/blog-OMDA0688-vegetable-ginger.jpg","_links":{"self":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/17818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/comments?post=17818"}],"version-history":[{"count":0,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/posts\/17818\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media\/17833"}],"wp:attachment":[{"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/media?parent=17818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/categories?post=17818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chekyang.com\/musings\/wp-json\/wp\/v2\/tags?post=17818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}