Friday, 14 October 2011

Braised pork ribs with coke


To me, cooking with coke is just as natural as cooking with soy sauce. I'm not sure if this is a Chinese thing, because I've read gammon recipes using coke. Whatever the origin of this cooking method, coke is a versatile 'condiment' for all kinds of meat! Usually people use coke to cook chicken (mid wings, most of the time), but I love pork a lot more than chicken... (this may be contested another time when I profess my love for chicken...)

Serving: 2 people, as one of two dishes. Served with rice.

Ingredients:
Short pork ribs 500g
Carrots, cut into small chunks or thick slices 4-6
Ginger 1 thick piece
Garlic, chopped finely 1 tbsp
Spring onion, finger-long length 10
Cola half cup
Water half cup
Cooking wine 2 tbsp
Light soy sauce 2 tbsp
Dark soy sauce 2 tbsp

1. Rinse pork ribs with cold boiled water, take care to remove small bones. Drain and pat dry with kitchen towel.
2. Heat some oil in a pot, add ginger, garlic and spring onion. After 2 minutes, add the ribs. Brown all sides of the ribs.


3. Add light soy sauce, dark soy sauce and cooking wine. Stir-fry for a few minutes.


4. Add coke, water and carrots. Simmer for 45 minutes with lid on. Add salt to taste.


The ribs are really succulent after being cooked in coke! It doesn't matter much which brand of coke you use, but it's better to use the originals, i.e. no diet, zero...

Enjoy!

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