Balsamumm Spare Ribs
A great idea for a light and flavourful appetizer. The important part is steaming the meat. The boiling liquid creates a warm and humid environment around the ingredient, cooking it gently. The flavours and fragrances are thus trapped in the meat and the taste and qualities are preserved. The advantages of steaming, allows using little fat. The vitamins and minerals are retained by the heat and gently infuse with herbs and spices used, the water made by food is a concentrate of vitamins.
|Prep time: 10 minutes + 15 minutes soaking time + 1h marinating time|
|Cooking time: 1h|
|Servings or yield: Appetizer for 4 people|
|Difficulty level: Easy|
|1 kg of pork ribs (ask your butcher to prepare it in1 inch cubes)|
|½ tbsp. concentrated chicken base|
|1 small fresh red chili pepper, cut into 2|
|1 garlic clove, minced|
|2 tbsp. olive oil|
|1 French shallot, minced|
|1 tbsp. cornstarch|
|1 tbsp. fresh ginger, minced|
|2 tbsp. Balsamumm original|
|1 chopped green onion, for garnish|
|Salt and pepper to taste|
Place meat in a large bowl and cover with water and soak for 10 to 15 minutes then drain.
Transfert meat in aother large bowl; add ginger, red chili pepper, chicken base, garlic, shallot, salt and pepper to taste, Balsamumm and cornstarch and mix well. Add a drizzle of olive oil and mix again. Cover with a plastic film and refrigerate at least 1 hour.
Afetr 1 h, for the steam cooking, if you do not have a stew pot, place a support (Use one that resists heat and rather high to avoid plate to be submerged) at the bottom of a big frying pan and filled it to a 1/3 with water. Remove preparation from refrigerator transfer to a pie plate and place in the stew pot. Cover and bring to a boil. When boiling, reduce heat to medium-low and simmer approximately 1 hour.
Verify regularly that there is enough water in the frying pan.
Remove from heat and transfer in a service bowl adding a little cooking liquid, served with minced green shallot and a drizzle of Balsamumm original to taste and enjoy!