BRAISED PORK RIBS in MISO

Little did we know that miso is a popular Japanese seasoning. It is a fermented soybeans paste with salt and kōji. It's interestingly delicious that almost every dish we might think of blends perfectly with miso. Even a simple mixture of hot water and miso paste-- miso soup, is satisfyingly flavourful. The primarily reason how my kids came to love miso.

Tonight is a venture of braising pork with fermented soyabeans.

Check this out!

BRAISED PORK RIBS IN MISO

About a kilo of pork ribs (6 big slices) 

2 c water for simmering

1 tsp cornstarch mix with 1 tbsp water, to thicken the sauce, if needed.

 

To Sauté

1 thumb size ginger (grated)

1 head garlic, minced

1 medium onion, chopped

2 stalks scallion,

Star anise

Cinnamon quill

1 tbsp butter, optional

About 1 tbsp EVOO

 

Sauce, mix and pour

2 tbsp fermented soy bean paste (miso)

2 tbsp LKK Superior light soya sauce

1 tbsp oyster sauce

1 tsp black soya sauce

1 tsp sesame oil

4 tsp Shaoxing wine

 

Method:

Place butter and EVOO in a pan.

Brown the ribs, remove from pan and set aside.

Sauté the sauté ingredients in the same pan until aromatic.

Add mixed sauce. Simmer.

Add ribs, water. Bring to a boil under high heat.

Lower the heat and let it simmer until sauce is reduced and ribs are soft, stir occasionally.

When you are satisfied with the amount of sauce, add the dissolved cornstarch, if needed.

Let it simmer until sauce thickens.

When done, remove the spare ribs and place it on the serving plate.

Pour the sauce over the ribs and garnish with sliced scallions.

Serve with steamed rice.

Enjoy!