烤豬肋骨配香甜石榴醬 (慢煮處理) Slow-cooking Pork Ribs with Pomegranate Sauce

春天來到，想吃得清新一點，所以用石榴汁配上豬肋骨，酸甜及充滿果味，值得一試。 烤豬肋骨不是易事，不但醃製時間長，而且烤焗的控制是最難的: 烤得表面香脆時，很有可能令肉質變硬; 烤得不夠就會生。

今次的做法正好解決以上的問題，利用石榴汁長時間慢煮，令果香味滲透至豬肉內，而且肉質長期浸在果汁中，沒可能因烹煮變乾。慢煮令脂肪層融化，肉質嫩滑，只要輕輕咬一口便分開了，口感上完全得到滿足。這一道菜是一道功夫菜，準備時間要數小時啊!

烤豬肋骨配香甜石榴醬

材料

• 豬肋骨 / 一字排 pork ribs  2條骨 [長度只切成一半]
• 石榴汁 Pomegranate juice  1L
• 檸檬汁 半個
• 黃糖   2包
• 孜然粉 ground cumin  1/3 茶匙
• 薑蓉 ground ginger  1/2 茶匙
• 蕃茄醬 ketchup   1/2茶匙
• 芫茜籽粉 ground coriander seed 1/3 茶匙
• 喼汁 Worcester sauce  1/2茶匙
• 紅酒醋 red wine vinegar 1茶匙

步驟

1. 把焗爐預熱，溫度為 130C。
2. 把豬肉放在烤盤內，最理想的是剛好平舖，不會有太多空間。我找到細小的鑄鐵鍋，剛剛好。
3. 倒入石榴汁，直至蓋過所有豬肋骨。
4. 蓋上錫紙（及鍋蓋），放入焗爐焗 2-2.5小時，每隔1小時左右把豬肉反轉。慢煮期間要留意不要把肉煮到熟爛。錫紙的用途是避免水份流失，令豬肉變乾。
5. 把300mL 石榴汁倒入小鍋中，加入檸檬汁，黃糖，用中火煮至濃稠 (約數湯匙)，令醬汁變得黏黏的。注意: 後段改用小火，不要煮焦。
6. 把孜然粉、薑蓉、蕃茄醬、芫茜籽粉、喼汁及紅酒醋加至小碗中拌勻，然後倒進小鍋中，煮沸後關火，盛起備用。
7. 完成慢煮後，夾起豬肋骨，放上碟子或烤盤，用剛才煮的醬汁均勻地醃1小時以上。建議放入雪櫃進行醃製。
8. 烤豬肋骨前1小時把它們解凍至室溫。把焗爐預熱至200C。
9. 在金屬烤盤上放上一塊牛油紙，把豬肋骨放上，連剩下的醬汁都倒上。放入焗爐烤約 15分鐘，期間要反轉一下及注意沒有燒焦。當醬汁變得濃稠及豬肋骨表面香脆後就代表完成。

Slow-cooking Pork Ribs with Pomegranate Sauce

Ingredients

• 2 pork ribs  (sliced into half)
• 1L  pomegranate juice
• 1/2 lemon juice
• 2 bags caster sugar
• 1/3 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ketchup
• 1/3 teaspoon ground coriander seed
• 1/2 teaspoon Worcester sauce
• 1 teaspoon red wine vinegar

Methods

1. Preheat the oven. Set to 130C.
2. Put the pork ribs into a baking tray. The best case is just fit. Little space only. In my case, i use a small cast-iron casserole.
3. Pour in pomegranate juice until the pork is covered by the juice.
4. Cover the baking tray or casserole with a piece of aluminium foil. Put it into oven for 2 to 2.5 hours. For every 1 hour, turn the pork upside down. In this slow-cooking process, make sure the meat is still stick to the bones. The usage of aluminium foil is preventing the loss of water so that the meat will not be dried.
5. Put 300mL pomegranate juice into a saucepan. Add lemon juice, sugar into the juice. Simmer until thick and sticky. Caution: Don't burn the sauce.
6. Add ground cumin, ground ginger, ketchup, ground coriander seed,Worcester sauce and red wine vinegar into a small bowl and stir. Then pour the mixture into the saucepan. Turn off the gas when the mixture boils. Transfer the sauce into a small bowl.
7. After slow-cooking in the over, take out the pork ribs and put them on a plate or a baking tray. Use the sticky sauce to marinate the pork for at least 1 hour. Suggestion: marinate in the fridge if the time is more than 1 hour.
8. Take out the pork ribs from the fridge 1 hour before we start to bake. Preheat the oven. Set the temperature to 200C.
9. Put a piece of baking paper on a metal baking tray. Place the pork ribs on top. Also put all the sauce on the ribs. Put them into oven and bake for about 15 mins. For every 5 mins, flip them over in order to make sure they dont get burn. If the sauce becomes sticky and the ribs become crispy, they are done.