Pork spare rib stew with miso, ginger and wine 味噌排骨 (low FODMAP, gluten free)
On WeChat my ex high school mates were chatting about not having time to cook dinners. Really? I thought, surely a few equipment could help.
In addition to a standard kitchen, I have a double garage filled with cooking equipment – a pressure cooker, a rice cooker, a waffle maker, a table top multi-use grill, a mixer, a blender, a Tiger magic thermal pot, a 16 liter thermal pot, a five deck steamer pot, a 3-deck electric mini steamer, 3 electric frying pans, a portable induction cook top, 2 electric bain-maries and countless pots, cake tins and serving plates. Cooking a quick dinner is a breeze.
Before I continue on, I’d like to declare that I am not a hoarder. I run the Asian food stall each year for the school fete and I always contribute a bundle towards special event bakes. Hence I have accumulated so much useful equipment over the years.
Tonight I cooked a quick dinner with my pressure cooker. In the morning, I put some rice in the rice cooker and switch on the timer. I then spent 10 minutes browning the pork spare rib pieces, added carrot, potato chili, ginger and white wine. I turned the pressure cooker on high pressure 30 minutes. When I got home, dinner was ready and warm.
Easy peasy.
Recipe is as follow:
(Serves 8 as a low FODMAP recipe)
Ingredients
- 1 kg pork spare ribs, ask your friendly butcher to cut it into bit size, remove excess fat if desired
- 3 medium potato, approximately 360g
- 4 medium carrot, approximately 300g
- 1 red chili, remove seeds, sliced (optional)
- 10g ginger, lightly bashed
- 60g miso paste
- 1 tbsp soy sauce (use a gluten free soy sauce for a GF option)
- 2 tbsp dark soy sauce (use a gluten free soy sauce for a GF option)
- 1 tbsp sesame oil
- 2 glasses of white wine
- a little cooking oil for browning the meat
- 1 tsp sesame seeds, to garnish (optional)
- a little sliced green shallot (scallion, spring onion), green top only, to garnish (optional)
- salt to taste
Method
- Brown the meat with a little oil in the pressure cooking on ‘browning setting’
- Add the remaining ingredients, other than garnish; cook in pressure cooker on high for 30 minutes (alternatively, you can use the cook top, bring the ingredients to boil on high, then cook for further 1.5-2 hours on the low setting)
- Season with salt if required
- Garnish with sesame seeds and sliced green shallot
- Serve with warm rice
