I felt like having BBQ pork belly ribs. Have not eaten it for ages. So, I went to meat supermarket looking for it and found that it has been cut individually. Green beans are a bit cheaper in a Chinese grocery and I bought it even though it’s not light bright green as long as it’s had no black spots on the skin.
I normally cook pork belly ribs in Chinese soup or Chinese style braised pork belly ribs with hardboiled eggs or potatoes. Today, I am exploring two methods of cooking my pork belly ribs. Using oven and grill. Also, two ways for more robust flavouring, rub marinade and brush BBQ sauce to coat it.
Google: “Pork Belly Ribs contain the spare ribs and the pork belly, simply put, pork belly ribs are spare ribs with the pork belly still attached. Keeping the pork belly on the spare ribs makes this cut of meat very large, usually you will find these in the grocery store with the ribs cut individually.”
Here’s my meal that curb my craving for BBQ pork belly ribs turned out perfectly well paired with green beans, carrots, tomatoes and even have sticky glossy BBQ sauce that is colourful, flavourful, spicy and delicious. Let’s bake and grill!!!
Ingredients
1 kg pork belly ribs, ready cut individually (pork ribs / baby back ribs) 300 g green beans, trim ends off 2-4 carrots, cut to bite size 1 punnet medley tomatoes 1 1/2 Tbs proactive margarine (OPT) salt black pepper
Rub marinade
1/2 Tbs brown sugar 1/4 Tbs salt 1 Tsp paprika powder 1 Tsp cayenne powder 1 Tsp garlic powder 1 Tsp onion powder 1 c orange juice
BBQ sauce
1/4 c tomato sauce 1/8 c Worcestershire sauce 3/4 Tbs balsamic vinegar 1 Tbs brown sugar 1 Tsp paprika powder 1/2 Tsp cayenne powder 1/2 Tsp garlic powder 1/2 Tsp salt
Method
Rinse, dry well with paper towel. Mix well rub marinade, except orange juice then wear plastic gloves and generously rub pork belly ribs all around, place in a deep big triple foil baking tray and put in fridge for about 1 hour. You can use two baking trays. Preheat oven to 160 degrees C.
Pour in orange juice after bringing ribs out from fridge to room temperature about 15-20 minutes, cover with foil and place in the oven. Bake for about 1 hour 15 minutes-1 hour 30 minutes or until the ribs are tender. Meantime, make BBQ sauce, mix well tomato sauce, Worcestershire sauce, balsamic vinegar, sugar, salt, paprika, cayenne and garlic powder in a pot. Bring to a simmer and cook for 5 minutes until the sauce is thick and smooth and sugar has dissolved. Switch off hob and let it cool to room temperature.
Check if ribs are tender after 1 hours; if not continue baking further 15-30 minutes. Check that ribs are not burnt. When ribs are tender, remove from the oven and set aside. Then turn to high grill to preheat grill for about 5 minutes. Then turn to medium high heat grill. Brush ribs with BBQ sauce then place on the grill. Grill ribs for about 4-5 minutes, brushing ribs every 1 minute. Remove the ribs from the grill, allow to rest for 5 minutes.
Bring a large pot of water to a boil and season with 2 Tsp of salt. Once the water is boiling, add carrots boil for 4 to 5 minutes until just crisp tender. Drain. Season with salt and pepper. Next green beans boil for 3 to 4 minutes or until al dente or slightly crunchy. Immediately remove them from the pot and drain. Set aside. Heat pan with margarine until melted, add green beans, season with salt and pepper and toss to coat all around about 1-2 minutes.
Assemble plate: place green beans, followed by carrots and tomatoes at the bottom of carrots and then pork belly rib. Drizzle some BBQ sauce over beans, carrots, tomatoes and pork belly rib. Serve with a glass of pinot. Enjoy!!!!
Note: Oven temperature vary. You may need less or more time. Also depending on extra pork belly ribs, you buy. Increase the rub and BBQ sauce if you are using extra pork ribs. You can substitute orange juice with apple juice or stock. You can use hoisin sauce, oyster sauce or thick caramel soy sauce the Asian style marinade. You can use any vegetables of your choice. You can even serve it in bao.
Today I am not using udon or vermicelli noodles, but thin koay teow which is use for soup. I have stewed pork chop canned that I have not use and bought the wrong canned pork. I intended to buy stewed pork sliced canned and got luncheon pork canned instead.
I found there are some leftovers napa cabbage, one broccoli, one packet of thin koay teow and some carrots. Therefore, I decided use them before the expiry dates. It has been ages that I have not had koay teow. This is trial and error cooking it.
This recipe is not a noodle soup but stir fry with flavoured caramelised of both pork. I have to try and taste to see if vegetables are cooked and also with the right amounts to finally able to write it down. As everyone have different taste bud; I recommend that you always check your seasoning well to your taste bud till you get it delicious.
My cheat stewed pork give extra flavour to koay teow along with vegetables and chicken stock caramelised both pork. You can even slurp up your koay teow and feel satisfied delicious with your bowl clean completely. Let’s cook.
Ingredients
500 g koay teow, cook in microwave 1 minutes, then peel into strips 1 1/2 carrots, cut into matchsticks 1/4 napa cabbage, cut into bite size 1 broccoli, cut into florets and stem into bite size 1 canned stewed pork chop, about 420 g 1 canned luncheon pork, about 210 g 3 Tbs oil 1 Tbs minced garlic 175 ml water, plus extra 50 ml 3 Tsp chicken powder stock 1/2 Tbs oyster sauce 2 Tsp soy sauce 1/4 c chicken stock 2 Tsp salt, extra 1 1/2 Tsp pepper, extra Method
Heat oil in wok on medium heat. Brown garlic for 1 minutes. Add napa fry for 2 minutes. Then add carrots and mix well cook for 2 minutes. Now add broccoli and fry for 3-4 minutes. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside.
Next add chicken powder stock mixture, salt, pepper, koay teow strips and 1/4 c chicken stock, stewed pork chops and luncheon pork – cut into bite size with the fat oil that comes with it in the canned. Stir to mix well everything with spatula and a pair of chopsticks or tong. Now add 50 ml water, oyster sauce and soy sauce, toss to combined well. Check seasoning and serve with a glass of white wine.
Note: You can use sliced beef, chicken or fish instead of stewed pork. You can use all chick stock instead of some chicken powder. You may want to follow the instruction on the koay teow packet to cook. You can make it noodle soup instead of frying.
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