Pan Fried Ribs with Rosemary 迷迭香煎排骨

This is one of the earlier dishes I did using the Happy Call Pan (HCP). Again, this was hidden away in the draft folder till now. :P  Ages catching up. Ill be 41 on my coming birthday. :o Memory is failing. :p



I havent been using my HCP much lately. Just too lazy. I have been letting the oven do most of the work. Perhaps I should use the HCP to make this dish again.



If remembered correctly, the ribs done with the HCP was rather juicy as compared to using the oven. However, I usually oven grill the ribs with the onions. It adds the sweetness of the onions to the ribs. Im unable to do so with the HCP as it will burn the onion. The onions here is served as a side. Please omit it if you dont like it. I love onions though. ;)

Ingredients:

• 2 Pork Ribs


• 1 teaspoon Minced Garlic


• 1 sprig Fresh Rosemary or 1/2 teaspoon Dried Rosemary


• 1/2 Onion, sliced


• Salt and Pepper to taste

Marinade:

• 2 teaspoon Cooking Wine


• 1/2 teaspoon Light Soy Sauce


• 1 teaspoon Minced Garlic


• a pinch of Salt


• a dash of Pepper

How to do it:

1. Add ribs to marinade.


2. Set aside and let it marinate for 20 mins.


3. In the pan, heat 1 tablespoon oil.


4. Add in onions and half of minced garlic.


5. Saute fragant and onions are soften.


6. Season with salt and pepper.


7. Side aside.


8. Using the same pan, place the ribs and sprinkle rosemary over.


9. Covered the pan and cook for 2 mins on each side on medium low heat till just done.


10. To have the ribs more charred and brown, turn up the heat a little and pan fried each side well, uncovered.


11. Remove and serve with onions.

Note:

• Time required to cook the ribs depends on how thick/meaty the ribs are.


• You can use any cooking wine you like.

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Traditional Christmas roast oven baked pork shoulder with honey mustard and rosemary

Photo by Juta Kübarsepp for the December issue of Kodu ja Aed magazine, 2012 

Whats your traditional Christmas roast (assuming youre eating meat)? Turkey? Goose? Duck?

In Estonia its definitely pork, though roast poultry has become more popular during recent years. Ive been flirting with roast goose and actually served duck leg confit on Christmas Eve this year. It was delicious.

However, for years Ive been serving pork roast - a pork shoulder (kaelakarbonaad in Estonian) in a mustard-honey-garlic-rosemary marinade, to be more precise. I love that its a pretty fool-proof recipe, simple to make, with lots of flavour. And - as an added bonus - any leftovers are excellent on top of rye bread on the days after the party, or as part of a salad. So if youre not making it for a big family feast, you can still make the same amount and simply make several meals out of it.

So here you go. Nami-Namis traditional Christmas roast. On the photo above, its accompanied by black pudding (blood sausages) - another traditional Christmas dish.

Wish you all a lovely festive season!!!

Traditional Christmas roast
(Ahjupraad karbonaadist)
Serves about 10

2 kg boneless pork shoulder (Boston butt)
3-4 Tbsp honey
3-4 Tbsp Dijon mustard or Estonian Põltsamaa mustard
2-3 fresh rosemary sprigs (leaves only)
3 large garlic cloves
2 tsp sea salt

Finely chop garlic cloves and rosemary leaves, then mix with honey and mustard until combined.
Season the meat generously with salt, then spread the mustard-honey mixture all over the pork shoulder and massage into the meat.
Place the pork shoulder into a large ovenproof dish, cover with foil and place into a fridge or cold larder for 1-2 days.
Bring back to the room temperature about an hour before you plan to cook the meat.
If you have a meat thermometer, then stick it into the thickest part of the meat (you can do this through the kitchen foil).
Roast the meat in a pre-heated 160 C / 320 F oven for about 2,5 hours or until the meat thermometer has reached 82-85 C/ 180-185 F.
If you plan to serve gravy with your meat, then pour a cup of hot water into the baking tray half-way through the cooking. 
When the meat is cooked, remove the foil, season the meat once more lightly with salt and then bake for another 10-15 minutes at about 200-220 C/ 390-425 F, just to brown the meat  a little.

Remove the roast pork from the oven, cover again with a kitchen foil and leave to rest for 20-30 minutes before carving into thin slices.

This recipe was also included in my latest cookbook, Jõulud kodus ("Christmas at Home"), published in Estonian in November 2011. 
I also included the recipe in the December 2012 issue of Kodu & Aed magazine. 

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