Winter Exploration: Pineapple, Red Capsicum & Gochujang Pork Ribs.

Receipe I worked on is here.

Ingredient sources: 

• Gochujang (Korea Chilli Paste, can be found in your local Asian grocers along William St, Northbridge, or Korean grocers on either/both Newcastle St, Northbridge or Pier St in city.)
• Kecap manis (again, local Asian grocers, such as Viet Thien/Lucky/Kongs etc all will stock this).

You can choose to not add pineapple. But I like think the fruit/fructose taste is a more natural a sweetener . Apple pieces work too! Pick the golden delicious apples, they're sweeter. (yeah I know there's already 30 grams of sugar and kecap manis... that is enough).

I did use a Pemberton Lost Lakes, Honey Merlot as my wine of choice. I'm thinking sweet sherry or dolcetto syrah will do. The dish tastes sweeter the next day.

I'm thinking this will work with beef ribs. But I haven't tested that yet. I will soon.

I have also had a request to do "Coca cola sticky ribs". Not really sure that's healthy... but then again, I'm in it for the food not the health benefits.

Want to make this a 1 pot, 1 hour all done deal?

Follow below steps:

1. chop 1 glove of garlic in TM bowl, Speed 3-4 is sufficent for a few seconds.

2. Stir fry in 30 g of olive oil, Varoma, 3 minutes, Speed soft.

3. Toss in roughly chopped greens (bak choy or kailan), do a 10 second, Reverse Speed 2 stir to coat in garlic/oils.

4. Remove and set aside in Varoma receptacle/tray.  

5. Follow receipe to cook the ribs.

6. But at Step 3, pop on the Varoma receptacle/tray as well.

7. Pour all into Thermoserver.

8. Soak / wash rice.

9. Steam rice on Varoma temperature (120g/16minutes or 400g/25minutes) Speed 2-4. Time depends on how much rice you used, and how soft you want your rice. I find anything under 20 minutes is too chewy for me personally.

10. Leave it in the bowl to rest for 2-5 minutes with MC on to 'soak in the steam'!

Note: I used medium grained Jasmine rice. For bismati/wild/brown, you may need more time or liquid.

For presentation (other than chucking it in a bowl like I did). Scoop rice into a round mug, tip over to form a nice dome shaped rice mound on plate, place pieces of ribs and then vegetables on. Looks pretty when you bring over to table.