PLAT DU JOUR : Slow Baked Pork Rib Section

For Today’s Lunch:

Hunan Red Cooking Inspired Slow Baked Pork Rib with Hasselback Potatoes & Long Grain Rice.

Sunday lunch: I pigged out on pork & starch, it being a rather nippy 2 – 3 days here of late.

Slow baked the rib section at 165 deg. C for 2½ hours in a braising liquid consisting of light soy sauce, Thai style sweet chilli sauce, Marsala wine, orange juice, dried garlic flakes, a whole star anise pod, a section of cassia bark and a dash of chilli flakes. The Marsala had to substitute for Shaoxing wine.

And while the oven was running, long grain rice got oven baked and some potatoes were “Hasselback-ed” as fitting accompaniments.

The rib section was finished at 180 deg. C for 15 minutes to crisp it slightly. Simultaneously, I strained the remaining braising liquid and reduced it to a syrupy consistency. This went over the rib section and rice.

My goodness, now I have a good idea why Chinese style red cooking is so popular!

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