Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac
Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac requires about 3 hours and 10 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 11g of protein, 14g of fat, and a total of 278 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. It works well as a hor d'oeuvre. If you have salt, short spare ribs, lotus seeds, and a few other ingredients on hand, you can make it.
Instructions
In a mixing bowl, rub the pork ribs with salt.
In a large pot, bring 2 quarts of water to the boil.
In a medium-size clay pot, add the ginseng, lotus seeds, goji berries, black prune, lilly petals, longon, white vegetable root, pearl barley, and raisins, followed by the pork ribs.
Pour water in the clay pot until it reaches 2-inches above the level of the pork, about 1 1/2 to 2 cups water.
With the lid on, carefully place the enclosed clay pot into the simmering water making sure the hot water is level with the top of the clay pot.
Put the lid on and simmer for 3 hours.
Carefully remove the clay pot from the simmering water and serve with steamed jasmine rice.
Recommended wine: Pinot Noir, Shiraz, Zinfandel
Pork Spare Ribs works really well with Pinot Noir, Shiraz, and Zinfandel. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Crossbow Sonoma Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Crossbow Sonoma Pinot Noir
Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.