Day 5 China

Hello from China and how do I resist the spare ribs.... spare ribs it is. To ease the conscience I have included a healthy dose of veggies in my stir fries. Bokchoi and shitake for us adults and a Zucchini with red peppers for the kids and their favorite sticky rice.

The ribs are so good that I am compelled to post the recipe -so here it is:

2lbs lean pork spare ribs

2 pints stock ( Veg/ meat)

1 t five spice powder

2 star Anise

2 large shallots

2 T Tamari/ Soy sauce

2" piece of ginger

4 spring onion

2 bay leaves

Combine all in a food processor and marinate overnight.

Heat stock pour over the ribs and cook at 450 degrees for an hour. Reduce heat to 350 and cook till ribs are cooked through . Remove ribs. Pour remaining juices into a pan and thicken with a cornflour slurry till transparent. At this point I added in a little Mae Ploy( Sweet and spicy Thai sauce) to give it more juice.Pour over ribs and enjoy!

The veggies were sauteed with garlic slivers , soy sauce and a dash of oyster sauce. Cook over high heat, add a little cornflour slurry and season. Serve immediately.

Our next stop is India. Saag meat and Basmati pea pulao is the POA.