Pineapple Pork Rib Stew
I have just emptied 4 cans of the pineapple and am left with a big bowl of light pineapple-flavoured syrup. Was toying with the idea of making pineapple jelly and then I remembered that I had fresh pork ribs that I was keeping for making Bak Kut Teh this evening. Divided the lot and used one portion to make a Thai-style Pineapple Pork Rib Stew.
I am haphazard and find myself too often in situations whereby I have too much of this or that and have to find ways to liquidate them. But I actually enjoy this very much - I feel like my favourite composer Bach working on his variations. It forces me to think of how I could use an ingredient, how I could marry it to something else. Sometimes I have to dig in my muddy memory to remember something that I've eaten or seen, something that could feature the ingredient that I am trying to use. Often fellow bloggers provide some inspiration, and on a few occasions I may have to invent a dish.
Thai-style Pineapple Pork Rib Stew :
500g Pork Ribs
300g Pineapple (in rings or in cubes)
1 Lemongrass stalk
1 Garlic clove
1 Tbsp Light Soy sauce
1 Tbsp Oyster Sauce
3 Tbsp White wine
1 Tbsp concentrated Tomato paste
500ml Light Syrup from canned pineapples (or 2-3 Tbsp sugar and 600ml water)
1 large Carrot
In a large and deep frying pan, brown the garlic and lemongrass in some oil. Add the ribs to be browned, followed by the pineapple slices and carrots.
Mix the sauces, tomato paste , wine, syrup and water and pour it into the pan.
Simmer for an hour or more - till the meat is melt-in-the-mouth tender and drops off the bone.
Lunch at MB was lovely. We were 10 ladies altogether and had a great time chatting. She's a great hostess and made us salads and a variety of quiches to eat them with. There was even Maultaschen, surely imported directly from Germany. GA made us a Swissroll, I had 2 slices of it - with loads of whipped cream. I'd better not weigh myself this evening.