I recently rediscovered this steamed black bean spareribs recipe that I used to cook years ago, when my family was small and I had more time to experiment in the kitchen. The renewed interest was inspired by this Hong Kong style sparerib recipe.
Steamed spareribs are easy and convenient for busy households. The meat is prepared ahead of time, and left to marinate in the fridge. In the morning, simply cook in a steamer while you go about your other tasks before sending the kids off to school.
Steamed black bean spareribs recipe:
Ingredients Continue reading Steamed black bean spareribs recipe
Christmas is just a few days away. And I really did not do much planning for the family’s Christmas Eve dinner.
Because I botched the Christmas ham two years in a row, I did not make one this year. Instead I’m doing a supposedly simple and quick pork loin roast. Super-italic-supposedly, because it’s my first time to do this. 😀
Thanks to the richness of the internet, I was able to read up on recipes and put together my own.
First I went to my suking butcher and had him skin a medium-sized pork loin. I was planning to get a 2-kilo cut but he was too quick to get to work on the piece of meat. When he weighed it, it was only a little over a kilo. I guess this will have to do.
Like I do with ham, I brined the pork loin in a salt solution (about 1/2 cup of salt for 3 liters of water). I read in Market Manila’s post here that brining meat helps retain moisture. Because the meat cut I got is relatively small, I hope that brining will help reduce moisture loss, ergo, shrinkage.
Make sure the meat is completely submerged in the brine. I used a pot that’s deep enough, had it covered and kept in the ref for 24 hours.
After 24 hours, I took out the meat from the brine and washed it under running water for about 1 minute to remove excess salt. While the meat drained, I prepared the dry rub (same as dry cure) –
1 cup brown sugar
1/2 cup of salt
1 tsp nutmeg
1 tsp whole black pepper corns, freshly ground (love, love, love the smell!)
-Mix everything thoroughly in a bowl.
Continue reading Pork Loin Roast – Part 1: Brining and Curing