Search This Blog

Steve's Cooking

My photo
Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, September 12, 2013

Roasted Pork Ribs in a Fragrant Broth by Christie Dolby
















Click here for Recipe Conversion Charts


Subscribe to me on YouTube
(Serves 4 people)
ROAST PORK
1/2 Medium onion (chopped)
Lemongrass (1 inch cut into quarters)
1 Habanero (chopped)
1 Garlic clove (chopped)
1 Pound pork loin ribs
1/2 Tsp ground ginger
1 Tsp sesame oil
1/2 Tbsp rice wine vinegar
1/2 Tbsp fish sauce
1/4 Tsp garlic powder
1/2 Tsp smoked paprika
1/4 Cup soy sauce
1 Tbsp vegetable stock
1 Tbsp cilantro stems
BROTH
1/2 Medium onion (chopped)
1/2 Leek (chopped)
3 Garlic cloves (chopped)
2 Carrots (chopped)
3 Mushrooms (chopped)
2 Stalks of celery (chopped)
1/4 Broccoli stems (chopped)
1/2 Stalk lemongrass (chopped)
2 Tbsp cilantro stems (chopped)
1 Tsp sesame oil
1 Tsp olive oil
2 Tbsp rice wine vinegar
8 Cups vegetable stock
2 Cups water
Fresh cilantro (small handful)
1 Tsp ground ginger
1/4 Tsp smoked paprika
2 Tbsp soy sauce
2 Tsp miso paste
GARNISH
7 Snow peas (thinly sliced)
1 Carrot (ribbon)
3 Mushrooms (thinly sliced)
1/2 Cup green cabbage (shredded)
1/4 Cup celery leaves
1 Inch lemongrass (thinly sliced)
1 Habanero chili (thinly sliced)
2 Green onions (thinly sliced)
1/4 Cup edamame
Fresh cilantro (small handful)
1 Cup soybean sprouts

Directions

For The Roasted Pork Ribs
1. Preheat the oven to 350 degrees F.
2. In a roasting pan place the ribs in a single layer. Sprinkle ginger powder, sesame oil, rice wine vinegar, vegetable stock, fish sauce, garlic powder, paprika and soy sauce.
3. Add the onions, lemongrass, habernero pepper, garlic and cilantro stems. Roast in the oven for around 1 hour. Flip it after 30 minutes and continue to cook. Remove from the oven and let it sit for a few minutes before cutting them into pieces. Set aside.

MAKING
4. Cook the noodles in a pot of water and drain it. Set aside.

For The Fragrant Broth
5. In a pot heat sesame oil and olive oil on medium heat. Add the onions, leek and garlic. Saute till they turn light brown. Add the rice wine vinegar, vegetable stock and water.
6. Put in celery, carrot, mushrooms, broccoli stems, lemon grass and cilantro stems. Season the broth with ginger powder, smoked paprika and soy sauce. Stir well to mix.
7. Bring them to boil and reduce the heat and simmer for another hour. After 1 hour add the miso paste and stir to incorporate.
8. Strain the broth into a pot or jug along with the juice from the roasted prok ribs.

FINALIZING
9. In a serving bowl put the noodles, snow peas, carrot ribbons, cabbage, mushrooms, celery leaves and soy sprouts (or any garnish being used). Arrange the pork rib slices on top and pour the broth over it to cover 3/4th.

SERVING
10. Serve the pork ribs with fragrant broth hot with any crusty bread or as it is.

TIPS
Any garnish of choice can be used for this dish. Pork can be replaced with vegetarian proteins like legumes and peas.
 ifood.tv

© christie DOLBY











No comments:

Post a Comment