#braised

Braised spicy aubergines

Vietnamese Braised Pork Ribs

Servings: 4
Time: 2 hr + marinating

STUFF
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

STEPS
Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.  

Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.

Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone.  Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.

Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

NUTRITION
952 calories
65 grams fat
23 grams saturated fat
0 grams trans fat
27 grams monounsaturated fat
10 grams polyunsaturated fat
14 grams carbohydrates
1 gram dietary fiber
7 grams sugars
77 grams protein
273 mg cholesterol
1145 mg sodium

Herbed Braised Lamb Shoulder with Chickpeas

STUFF
For the lamb and chickpeas:
One 3- to 4-pound boneless lamb shoulder, tied with twine if there are any loose pieces
Kosher salt
Freshly ground black pepper
1 lemon, divided
1 jalapeño, chopped with seeds
4 garlic cloves, peeled and smashed
1 tablespoon toasted fennel seeds
1 cup chopped dill sprigs, divided
1 cup chopped parsley leaves and tender stems, divided
6 scallions, trimmed and thinly sliced, divided
Two 14-ounce cans chickpeas, drained and rinsed

For the dates:
1 teaspoon toasted fennel seeds
1 teaspoon flaky salt
8 Medjool dates, pitted and halved

STEPS
For the lamb shoulder and chickpeas: Heat the oven to 325 degrees F. Place the lamb shoulder in a Dutch oven and season all over with salt and pepper. Halve the lemon, then coarsely chop half and cut the other half into wedges for serving.

In a food processor, blend the chopped lemon, jalapeño, garlic, fennel seeds, and 1 tablespoon salt until combined. Add three-quarters of the dill, parsley, and scallions, and blend until a coarse, wet paste forms. (Put the remaining herbs in the fridge until serving.)

Smear the herb paste all over the lamb shoulder, turning it in the Dutch oven if necessary. Pour 1 cup of water into the Dutch oven, cover, and bake until the shoulder falls apart easily when prodded with a fork, about 3 hours.

Then, increase the oven heat to 400 degrees F. Uncover the pot and add the chickpeas to the braising liquid around the lamb. Roast until the lamb is golden brown, about 25 minutes.

While the lamb is browning, prepare the dates: Blend the toasted fennel seeds in a spice or coffee grinder or food processor until coarsely ground. Mix with the flaky salt and transfer to a small serving plate. In a small cast iron skillet over high heat, char the dates until black in spots, about 3 minutes. Toss the dates in the fennel salt.

To serve the lamb and chickpeas, remove the kitchen twine, if using, then slice the lamb shoulder. Skim off any fat from the braising liquid in the pot. Serve the lamb over the chickpeas and braising liquid. Garnish with remaining fresh herbs and lemon wedges, for squeezing over. Season to taste with salt and pepper and serve with charred dates.

Mao’s favourite braised pork belly (and rice)

Eggplant over Braised Chickpeas from PBS Food