Set your alarms and get that cooler ready because tomorrow marks one of the greatest days throughout the nation. That's right, tomorrow marks the first official Saturday of college football. Unfortunately for Georgia football's fans, we have an away game at Oklahoma State for our first game - a tough challenge indeed. Questions must be answered and critics must be silenced tomorrow. Can our offense score with the loss of Matthew Stafford and Superman Moreno? Will Willy Martinez surprise Bulldog nation by revealing viable defensive schemes? Will Mike Gundy prove once again that he's a man? We can only wait in anticipation for the game tomorrow...
What better way to (pre)celebrate Saturday than with pork? Tonight, I decided to do pork spareribs two ways: one spicy and the other sweet & sour. The pork is first braised in water with aromatics and finished in a hot wok with a delicious sauce. Mighty tasty, extremely simple but heck of a lot of washing up to do afterwards.
Spicy Pork Spareribs
Original
Ingredients: (Braise)
- 2 lbs pork spareribs, cut into individual ribs
- 3 cloves of garlic, crushed with skin
- 2 bay leaves
- 10 black peppercorns, whole
- 1 inch ginger, crushed
1) Place the ribs in a stockpot and fill with water until submerged. Bring water up to a boil and then add the rest of the ingredients. Reduce the heat and simmer the pork ribs gently for 15 minutes.
2) Skim off the scum that accumulates about 10 minutes in. We'll be using the stock later on.
3) Using a tong or slotted spoon, remove the ribs to a plate and reserve the stock.
Ingredients: (Sauce)
- 1 clove of garlic, minced
- 0.5 inch ginger, diced to a brunoise
- 1 tablespoon soy sauce
- 2 tablespoons sambal
- 1 cup reserved cooking stock
- 1 teaspon sesame oil
- 2 green onions, for garnish
4) In a hot wok or fry pan, add oil and saute the garlic and ginger until fragrant. Between 30 seconds to 1 minute.
5) As soon as the ginger and garlic are fragrant, add the pork ribs back into the pan coating it well with the oil for about a minute.
6) Add 1 cup of the reserved stock, the sambal and the soy sauce to the wok. Reduce until at a syrupy consistency and baste over the pork while reducing.
7) Drizzle sesame oil over the pork ribs once the sauce has reduced and garnish with sliced green onions. Serve immediately.
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The other pork sparerib variant will be featured sometime in the near future.
On a sidenote, thanks to all those blogs I keep up with that ask their readers questions at the end of their posts. It really in getting to know your readers and connecting with them. Good stuff! So here's today's:
Do you follow/watch college football? Who's your team? If you don't follow college football, do you pray for the season to end while your boyfriend/husband becomes a stat-tracking/TV-zombie for the next 4 months?
5 comments:
I love the spareribs recipe! Sounds delicious!
I don't follow college football. And yes, too much football can get annoying... I have to admit I don't mind watching a Cal game... :)
ahhh filthy fifty. i try to make it with no rest or at least very little. a lot of my weightlifting is with like little rest in between. that one was like hard because i kept dying on pushups. i had to end up splitting it up into like 2 sets of 25. the crunches and reverse crunches were performed alternating in 10s with no rest. i think next week, i'm setting up a horrible 50 rep thing and puking afterwards.
I try to watch college football, but it's hard when your team (UW) loses every single game (last year). I don't have a bf or hubby, but it can get annoying because there is MAJOR traffic.
I'm from the home of the Trojans. You probably are aware of how crazy they are about their team. I basically could care less. All I understand abt football is a lot of of hefty guys humping each other and grunting like a boar. Sorry, I come from an Asian country and am not wholly Americanized in this are yet :-p
p.s. Do you go to UGA? My former best friend goes there and is a pharmacy student, too. An undergrad, though.
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