Sweet Heat Pork Ribs
There are 3 things that I think make life a little more interesting, a little more bearable, a little more exciting. Without these I dunno how my life would be
- Chocolate……………. Do I have to even explain this? Eating, drinking it, cooking with it just makes me HAPPY
- SHOPPING…. For anything. I can shop and shop and shop.
- Do I even have to say this??? PORK… and all its products. I love love love love to infinity love them
There is only one person who I think might love pork more than me, my brother, Kiboi. Well he loves anything edible so I’m not sure if it’s the fact that its pork or just food.
Anyway I digress. I saw this recipe on A Bachelor and His Grill’s blog I knew I just had to try it. The original recipe is for a rub but I did not have some of the ingredients in ground or powdered form and i did not have some altogether so I adapted it to fit my desert kitchen. It was AMAZING!!! The sweet, the hot…. was magic in my mouth.
I made mine in an oven but I think you could use a barbeque as well. This would probably caramelize the sugar even better and it will have all those charred bits. Il try that in December when I am home. If you do try it on a bbq tell me how it goes. But bbq or oven this recipe is to die for.
TRUST ME
HAPPY COOKING!!
Ingredients
- 2 kg pork ribs, excess fat trimmed
- 5 tablespoons brown sugar
- 2-3 tablespoons cayenne pepper
- 2 Tablespoons paprika ( if you can get smoked even better)
- 2 teaspoons salt
- 1 Tablespoons freshly ground black pepper
- 1 tablespoon thyme (you can substitute for oregano)
- 3 tablespoons crushed garlic
- 1 onion
- 1 tablespoon crushed pepper
- 2 teaspoons yellow mustard
- 2 teaspoons ground cumin
- ½ teaspoon cinnamon
Instructions
Blend all ingredients together to form a thick paste
Apply the paste on all sides of the ribs.
Put the ribs in an airtight container and place in the refrigerator for at least 4 hours ( I marinated mine for about 20 hours)
Remove from the fridge at least 30 minutes before you cook, let it stay in the container and bring it back to room temperature
Heat your oven to 220 degrees and cook for about 30-40 minutes. Or heat up your barbeque and cook this babies up!
Serve with (Rosemary Potatoes:http://africankaya.com/rosemary-roasted-potatoes/), a coleslaw salad or Kachumbari. HAPPY EATING!!
https://www.themothershipvillage.com/sweet-heat-pork-ribs/
Chilli Beef with Coconut Cream and Dhania
Coriander is by far my most favourite and treasured herb. I’d add it to tea if I could just so that I could have a taste of it. Oooh wait maybe I should try that 🙂 hehe I digress. When I saw this recipe in the Australian Women’s Weekly Sensational Stir fries cook book there was no question I had to try it. And it did not disappoint.
The original recipe uses lamb but I had none so I just used beef fillet steak instead and kept all the other ingredients as is. Do try it. Serve with some hot rice. Your family will love it. HAPPY COOKING!!
Ingredients
- 1 tablespoon peanut oil (or whatever you have in hand)
- 2 small fresh red chillies, chopped
- 1 clove of garlic crushed
- 2 teaspoons grated ginger
- 1 medium onion, sliced
- 450grams beef fillets (you can also use lamb), sliced
- 1 tablespoon fish sauce
- 2 teaspoons sugar (preferably brown)
- ¾ cup coconut cream
- Small bunch of chopped fresh dhania (coriander)
Instructions
Heat oil in a wok or large sauce pan
Add chillies, garlic, ginger and onion. Stir fry till soft. Remove
Add lamb in batches, stir-fry till lamb is tender
Add onion, sauce, sugar, coconut cream and Dhania. Stir until hot
Serve with rice. HAPPY EATING!!
https://www.themothershipvillage.com/chilli-beef-with-coconut-cream-and-dhania/
Pork Stir Fried with Sugar Snap Peas
I love pork and all its products but unfortunately its not that healthy. Now I have been seeing sugar snap peas in many recipes out there and I had never tried making these neither have I ever eaten them so last time I was at City Park Market I asked around for them. Turns out they are a lot like snow peas only that they have larger “peas” inside them so they are not as flat. So I bought a small bunch of them and when I was making pork I decided to add them in so as to make the meal healthier 🙂
I enjoyed the flavour of the pork, slightly hot and sweet and the peas were nice. Different but tasty. I think they mostly take the flavour of whatever it is you have cooked. I hope you will like it. Oooh I adopted this recipe from the Gatronomes Guide and the Haffington post. HAPPY COOKING!!
Ingredients
- 500 grams lean pork steak, cut into thin strips
- 400grams sugar snap peas
- 4 spring onions cut into 2 centimetre pieces
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 small red chilli
- 1 small bunch of dhania
- cornstarch or all purpose flour
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon of oil
- ¼ cup orange juice
Instructions
Place pork, salt, pepper and a dash of fish sauce in a bowl to stand for 5-10mins
In another small bowl combine the orange juice, soy sauce, fish sauce, oyster sauce and sugar
Toss the pork in cornstarch and salt.
Heat two tablespoons of oil till hot and add the pork cook for 2 mins undisturbed then stir till browned and cooked through. Remove and set aside.
Add 1 tablespoon of oil to the same pan, add the sugar snap peas, spring onions and cook for 3 mins, add the garlic, ginger and chillies. Cook for 1 min
Stir Fry Pork with Sugar Snap peas
Add pork, then pour sauce and stir well. Let the sauce reduce and thicken for about two minutes. Add the dhania/ coriander leaves and stir through
Serve. had mine with coconut rice……..it was HAPPY EATING indeed.
If you do not have the fish and oyster sauce you can increase the amount of soy sauce but the flavour is not quite the same
