Name: Cumin and Coriander Braised Pork Ribs with Vegetables
Total time: 92 min
Yield: 4 servings
Cuisine: Fujian Chinese
Ingredients: 500g pork ribs; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp cooking oil; 1 onion, sliced; 2 cloves garlic, minced; 1 tbsp sugar; 1 cup water; 1 tsp five-spice powder; 1 tbsp cornstarch; 1 cup mixed vegetables (carrots, bell pepper, broccoli), chopped; 1 tbsp olive oil for roasting; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1 tsp ground cumin; 1 tsp ground coriander

Cumin and Coriander Braised Pork Ribs with Vegetables

Adds warm, earthy notes with cumin and coriander for a different dimension.

92 minutes4 servings

Method

Mix ground cumin and coriander into the soy sauce mixture.
Preheat oven to 200°C (400°F). Rinse quinoa and cook according to package instructions.
Heat oil in a pot. Brown pork ribs on all sides. Remove and set aside.
Sauté garlic and onion until fragrant. Add soy sauces, sugar, and five-spice powder.
Return ribs to pot. Add water and simmer for 1 hour, until tender.
In a separate bowl, toss mixed vegetables with olive oil, smoked paprika, and ground cumin. Roast for 20-25 minutes until tender.
Thicken sauce with cornstarch slurry. Serve warm.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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