Chinese-Style Pork Ribs with Kale, Chilli & Garlic and Egg Fried Rice

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It's Monday 8th February and Chinese New Year so we thought The Curious Farmer should mark the occasion with a simple to follow chinese-style dish. It may be the year of the monkey but as we don’t keep marmosets on the farm we decided to do a delicious pork rib recipe instead. 

The ribs came from one of our Saddleback pigs - outdoor reared, slow grown and full of flavour. A whole rack of ribs requires slow cooking at a low temperature to ensure the meat is as tender as possible... you want it falling off the bone! We decided it was time to get the slow cooker out but these instructions can easily be replicated in the oven. 

The recipe serves approximately 6 people


The Chinese-Style Pork Ribs Recipe 

You will need: 
  • 4 tbsp finely grated fresh root ginger 
  • 3 garlic cloves, crushed 
  • 1 tbsp chilli flakes (optional) 
  • 200 ml hoisin sauce 
  • 4 tbsp clear honey (so many great local producers) 
  • 50 ml rice wine or mirin 
  • 1.5 kg pork spare ribs (approximately 2 racks) 


First you will need to switch your slow cooker to high, warming it up ready for the ribs. 

While it’s heating you can make the sauce by simply adding the ginger, garlic, chilli, hoisin sauce, honey and rice wine to a bowl and mixing them all together.

Evenly coat your ribs with the sauce and place them in the slow cooker.
Pour the remainder of the sauce over the ribs in the slow cooker and set your timer for 4 hours (if you are using the low setting the cooking time changes to 8 hours).
This should be enough time to cook the ribs but you want them falling off the bone so if this isn’t the case after 4 hours give them a little longer until you are satisfied.
The Kale, Chilli & Garlic Recipe 

 This is such an easy recipe and a perfect compliment to the pork ribs (thanks to Sophia’s friend Agnes for the tip). Start cooking about 10 minutes before the ribs are ready. 

 You will need: 

  • 1 tbsp olive oil 
  • 1 bag of Kale 
  • 3 garlic cloves thinly sliced 
  • 1 red chilli finely chopped 

Heat the oil in a wok over a medium-high heat.. When hot add your kale and a few spoonfuls of water. Cook for approximately 5 minutes before adding the chilli and garlic.
Cook on a high heat for a further 3 minutes and you’re done! Simple as that. 

 The Egg Fried Rice Recipe 

 On reflection this dish probably copes quite nicely without the addition of egg fried rice, but we cooked it and it was delicious although perhaps a little heavy along-side the ribs. All the same here’s the recipe for those that want to use it in another dish... 

 You will need: 

  • 1 tbsp sesame oil 
  • 300g cooked long grain rice (cooked) 
  • 3 eggs, beaten 
  • 2 spring onions, chopped 

Heat the sesame oil in your wok. Once hot add your cooked rice and heat it all the way through. Meanwhile combine the chopped spring onions with the beaten eggs in a bowl and mix in with the rice. While you are adding the egg mix be sure to stir constantly to avoid creating an omelette! Cook for a further 5 minutes on a medium to high heat.
That’s it! Three very simple elements coming together to create fantastic flavours. All that is left to do is load up your plate and enjoy! Oh yeah, and make sure you are fully stocked with napkins as it gets messy.
This is a really simple, tasty, easy to follow recipe and dare I say inexpensive to replicate. I would encourage you to try it at home and be sure to let us know how you get on. 

 I wish you all happy and enjoyable Chinese New Year and hope you have an excellent year of the Monkey. 

 新年快乐 (blame Sophia if that doesn't mean what it is supposed to), 

 Joel & Sophia



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About
Hello, my name is Joel. I'm a farmer from County Tyrone and am writing this blog to share my experiences of farming for flavour and cooking with the seasons. You can find out more information and meet my fantastic co-blogger, Sophia, by visiting the About page. Happy reading!

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