I've been raiding the Asian market again - Marché Hawai in Saint-Laurent (Quebec). It's a little haven for me frankly. They really have some of the best produce in all of Montreal. Fruits and vegetables get a bit mangled by the time they get to Quebec as most are imported from the U.S.
MH seems to take a lot of care with what they offer. And, honestly, why pay $2.50 for a pack of manky herbs from the chain supermarket when I can get fluffy, gorgeous green herbs from MH for 99 cents. It's amazing what I come out with for so little after shopping there. I am endlessly thrilled. One day I fully intend to take my camera inside to get some pictures and write a feature on MH for this blog. Until then, this is an Asian inspired recipe for ribs and greens made from the ingredients in my recent MH groceries jackpot.
After marinating overnight, these ribs are cooked in the slow cooker, simply because it's less fuss and guaranteed tender meat. These have all the flavor of traditional Chinese char siu (barbecued meat) but I have left out the red food coloring and sugar. Honey is used for sweetness and paprika and soy sauce for color. Sautéed Yu Choy tips complete the meal. This brilliant green vegetable is also known as Green Choy Sum and it is a member of the bok choy family. It is tender and has a delicate flavor.
3 pounds/1.36 kilograms pork ribs
1x1 inch knob of fresh ginger
2 garlic cloves
4 green onions
2 tablespoons honey
2 tablespoons Shaoxing rice wine or pale dry sherry
3 tablespoons reduced sodium soy sauce
1 teaspoon Chinese five-spice powder
1 teaspoon sweet Hungarian paprika
Wash and pat dry the ribs with kitchen towel. Cut into 4 pieces or smaller depending on your slow cooker.
In a food processor, puree all the other ingredients to make the sauce. Pour over the ribs and rub each to coat evenly. Cover the ribs and marinate in the refrigerator overnight.
Place the ribs in the slow cooker; cook for 6 hours on low or until the meat is tender and pulls away from the bone easily.
Yu Choy Tips with Black Sesame
1 pound/453 grams yu choy tips
1 tablespoon Shaoxing rice wine or pale dry sherry
1 tablespoon reduced sodium soy sauce
½ teaspoon sesame oil
1 teaspoon black sesame seeds
Heat a large skillet over medium. Add the yu choy, rice wine and soy sauce and sauté the greens for about 5 minutes. Add the sesame oil and black sesame seeds to finish the dish. Serve hot alongside the ribs.
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