Dinner the other night was salted pork cooked in a clay pot, well,
actually in a clay tagine.

The recipe called for beef ribs, but I didn't have beef ribs so I
varied the recipe for what I had on hand.
It turned out pretty darned good and I'll make it again for sure.

Here's what I did
http://www.kokoscornerblog.com/mycor...-clay-pot.html
or
http://tinyurl.com/zsxyeyn

@@@@@ Now You're Cooking! Export Format

Salted Short Ribs in a Clay Pot

asian, meats

1 pound beef short ribs; or pork riblets
1 1/2 tablespoons sugar
1 teaspoon Salt
1/3 cup fish sauce
1 fresh Thai bird chile; finely chopped
1/2 tablespoon ground black pepper
3 tablespoons oil
2 large shallots; diced
6 cloves garlic; finely chopped
1/2 teaspoon whole cloves
1/2 cup 7 Up, Sprite; or any lemon lime soda

Pat the short ribs dry and place them in a large bowl or on a shallow
dish.
In a small bowl, combine the sugar, salt, fish sauce, chile and
pepper.
Whisk until the sugar and salt are dissolved. Pour the marinade all
over the short ribs, cover, and refrigerate overnight.
In a clay pot or a saucepan, heat the oil over medium heat for a few
minutes. Saute the shallots, garlic, and cloves. Add the short ribs
with the marinade and sear for about 8 minutes until they are brown on
all sides.
Add the 7Up or Sprite and cover the pot. Cook for an hour over low
heat or until the short ribs are tender and the meat falls off the
bone. The liquid should have reduced to a syrup.
Serve with loads of hot steamed rice and a salad platter.


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard