Braised Pork with Vinegar Recipe
Summary
Preparation Time25 MinCooking Time10 Hr 0 Min
Ready In10 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings8
Interest GroupEveryday
Ingredients
| 3 pounds country-style pork spareribs, trimmed of surface fat | ||
| 8 to 12 medium-size carrots | ||
| 1 pound jicama, peeled and cut lengthwise into 1/2-inch-wide, 1/2-inch-thick sticks | ||
| Garlic | 8 Clove (5gm), crushed | |
| 6 thin slices fresh ginger | ||
| 1 cup seasoned rice vinegar; or 1 cup white wine vinegar plus 1/4 cup sugar | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Cilantro or parsley sprigs | ||
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.
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.
Chef
