Stewed Spare Ribs with Soy sauce

A warm and spicy stew for cold winter nights.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the skin off the ginger with a teaspoon. Then thinly slice it. Set aside.

Step 2

Roll the chili pepper in a paper towl to loosen the seeds. Either slice the top off and tap the chili to get the seeds out or slice down the middle lengthways and then scrape the seeds out. Slice the chili into diagonal slices. Set aside.

Step 3

Slice the bottom of the garlic and peel the skin away. The crush them with the flat side of the knife. Set aside.

Step 4

If using Pork Shoulder, slice it to larger mouth-size cubes. Then in a pot of boiling water, blanche it for 2-3 minutes. Then take it out and rinse it. Set aside.

Step 5

Peel and then slice the Daikon into medium mouth-sized cubes. Then add them to a pot of boiling water. Cook until it softens. Once soft, take them out and rinse them in cold water. Set it aside.

Step 6

Boil rice.

Step 7

Add oil to a pan and saute your pork until golden brown.

Step 8

Add the ginger, garlic, chili and daikon to the pan.

Step 9

Add the dashi water to the pan.

Step 10

Add the sauce ingredients to the pan and bring to a boil.

Step 11

Turn the heat to medium and cover the pan with a lid. Stew for 30 minutes or until preferred texture. Mix every 10 minutes.

Step 12

While it stews, chop spring onions into slices. Set aside.

Step 13

Serve on top of boiled rice with chopped spring onions as ganish.