Rosemary fig jam bbq braised pork rib sandwich with celery, onions and carrots 🍖🍞🥕 I made this on a whim using what we had in the fridge and wanting an easy weekday dinner. Literally chopped everything up, threw it in the pot and let it go til we got home to eat after work.
Marinated the pork rib ends the night before then I tossed everything in before I went to work, set it on delay start so that it would be ready when we got home! Then added a nice fig jam BBQ sauce on top, broiled for a quick minute and put between two crispy garlic toast 😍 Love the sweetness of the fig that comes through in the sauce, and a kick from the hot sauce too!
Honestly instant pot is like my new best friend for braising meat. It makes my life so much easier and the meat is always juicy and tender, whether it be chicken, pork or beef! The celery, carrots and onions were also super soft from the pressure cooking and we just piled it up in the sandwich with the pork after removing the bones (it literallt falls out of the meat because it is so tender)! This sandwich would probably go well with some crisp cole slaw too!
PORK & MARINADE
• 3 Pork loin end ribs
• 1/2 tbsp worcestshire sauce
• 3 teaspoon salt
• 2 tsp black pepper
• 1/2 cup chopped scallions
• 1 tbsp sugar
• 1/2 tbsp paprika
• 1/2 tbsp oregano
• 3 tbsp olive oil
• 3 cloves garlic chopped
• 1 large chopped carrot
• 3 stalks chopped celery
• 1/2 chopped onion
• 6 cloves garlic chopped
• 1 cup low sodium chicken stock or vegetable stock
• 2 tbsp tomato paste
SAUCE FOR RIBS
• 1/3 cup fig jam
• 1/4 cup BBQ sauce of choice, we used Sweet Baby Ray's
• 2 tbsp hot sauce (we used Frank's red hot)
Eat the meat and veggies in a sandwich and enjoy!
Until next time,
Crispy Cantonese Roast Pork "Siu Yuhk" 燒肉 (directly translated as "roast meat") is an essential part of Chinese Canto bbq cuisine. I grew up visiting Chinatown in New York every weekend with my family. For Chinese school, for groceries. We would walk past bakeries and restaurants, and many of the restaurants would feature Chinese bbq or tanks of live seafood at their storefronts. Seeing a plump soy sauce chicken, crispy roast duck, or fatty roast pork hanging in the window is always the best advertising a restaurant can have. You tell the butcher what you want by the pound, he chops it up and gives it to you with some cups of soy sauce or ginger scallion oil. Call us barbaric, but sometimes we can't even wait to get home and we start eating the meat straight out of the box with our hands!
With the COVID19 quarantine in effect, we found ourselves craving all sorts of food that we normally get at restaurants, especially Cantonese style crispy roast pork.
I found a wonderful recipe on Pinterest from a blog called What to Cook Today and made some adjustments to the marinade to suit our tastes, but the method, time and temperature is the same. Definitely check out their food blog, there's lots of great recipes there! I can't wait to try other flavor profiles for this crispy pork recipe! You can enjoy this crispy pork with a bed of lettuce wraps, with bao buns, with rice, in sandwiches or tortillas, the list goes on!
The key to getting that crackly crispy AF skin is to make sure to pat the skin super dryyyyy before you oven it. You can honestly marinate the meat part with whatever flavor you want. We went with sweet hoisin and peppery flavors. The rest is in a salt crust that further draws out moisture to help achieve the crispy skin.
Don't worry about the salt crust making your pork too salty—once it is done baking, the loose salt forms a hard crust that comes off easily and you just have to brush off any excess before returning it to the oven to finish the roasting process.
Then it's a low broil for about 20 minutes and the pork skin begins to crackle, snap and pop!
Out comes a beautifully crackled crispy roast pork. It makes my mouth water just looking at the photos of it again. So. freaking. good. I know, I know, you've been scrolling for a while, recipe is down below!
Just look at that deliciousness. Don't you wish you could pull it right off the screen to sink your teeth into?! Be sure not to cover the meat because the steam and heat will make the skin soft and no longer crispy, which will result in sadness.
I hope you enjoy this recipe! We had this with lettuce, an assortment of sauces like sweet thai chili, peanut sauce and hoisin sauce to dip, and a side of pickled cucumbers for a nice refreshing crunch. Until next time!
Just a gal who loves to eat and cook ❤