Costela de porco agridoce
Serves 1
Directions
- 1Season the pork with dry rub.
- 2Season the pork with dry rub.
- 3Season the pork with dry rub.
- 4Cut ginger and garlic.
- 5Cut ginger and garlic.
- 6Cut ginger and garlic.
- 7Sear ribs on all four sides.
- 8Sear ribs on all four sides.
- 9Sear ribs on all four sides.
- 10Add garlic, ginger, soy sauce and sugar.
- 11Add garlic, ginger, soy sauce and sugar.
- 12Add garlic, ginger, soy sauce and sugar.
- 13When boiling, add the ribs with a little fennel.
- 14When boiling, add the ribs with a little fennel.
- 15When boiling, add the ribs with a little fennel.
- 16Add clove and star anise.
- 17Add clove and star anise.
- 18Add clove and star anise.
- 19Cook over low heat for 45 minutes, adding a little water every 15 minutes.
- 20Cook over low heat for 45 minutes, adding a little water every 15 minutes.
- 21Cook over low heat for 45 minutes, adding a little water every 15 minutes.
- 22Finish with lime and orange zest.
- 23Finish with lime and orange zest.
- 24Finish with lime and orange zest.
Ingredients
- 1 kg costelinha
- 1 kg costelinha
- 1 kg costelinha
- dry rub de porco
- dry rub de porco
- dry rub de porco
- a gosto alho
- a gosto alho
- a gosto alho
- a gosto gengibre
- a gosto gengibre
- a gosto gengibre
- 0.25 xícara shoyu
- 0.25 xícara shoyu
- 0.25 xícara shoyu
- 300 mL água
- 300 mL água
- 300 mL água
- 3 colheres de sopa açúcar mascavo
- 3 colheres de sopa açúcar mascavo
- 3 colheres de sopa açúcar mascavo
- 0.5 colher de chá erva doce
- 0.5 colher de chá erva doce
- 0.5 colher de chá erva doce
- a gosto cardamomo
- a gosto cardamomo
- a gosto cardamomo
- a gosto anis estrelado
- a gosto anis estrelado
- a gosto anis estrelado
- a gosto cravo
- a gosto cravo
- a gosto cravo
- raspas de limão
- raspas de limão
- raspas de limão
- raspas de laranja
- raspas de laranja
- raspas de laranja
Equipment
knifecutting boardpan
Tips
- Personally, I don't like the rib too melted off the bone, so I only cook it for 45 minutes. If you prefer it softer, I suggest 2 hours of cooking.
- Every 15 minutes of cooking, add about 100mL of water to avoid burning the bottom of the pan and forming a thick syrup that covers all the meat!
- Lime and orange zest are optional. They bring a freshness that I think is cool, but I believe there are people who won't like it!