Try this dish created by Frank Camorra of MoVida Restaurant.
Take a sharp knife and cut the pork ribs between each rib to make single ribs with meat on either side of the bone. Heat 80 ml (21/2 fl oz/1/3 cup) oil in a large heavy-based saucepan over medium–high heat and cook the ribs, in 2 batches, for 10–15 minutes or until browned all over. Season with salt while cooking. Remove from the pan and set aside.
Wipe out the pan, so that the dish does not taste too much like pork fat, and return to medium heat.
Add the remaining oil. Add the onion, garlic, thyme, bay leaves and season with a good pinch of salt.
Cook, stirring occasionally, for 8–10 minutes or until the onion is lightly golden. Add the capsicum and cook, stirring occasionally, for 10 minutes or until softened.
Meanwhile, bring 1.5 litres (52 fl oz) of water to the boil, then reduce to a bare simmer.
Add the tomato to the onion mixture and cook for 30 minutes or until thick and pulpy. Add the wine and increase the heat to high. Allow to bubble away for a few minutes, then reduce the heat to medium–low, add back the ribs and 1 litre (35 fl oz/4 cups) of the hot water and simmer for 1 hour 10 minutes or until the ribs are tender. Add the remaining hot water, increase the heat to medium and bring to a steady simmer. Add the rice, season with salt and cook, stirring occasionally, for 15 minutes. Add the peas and cook for 4 minutes or until tender. The rice should just be a little past al dente but still firm to the bite. Serve straight away.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Head to Footscray Life’s website to check out Frank and Adam’s exclusive recipes – recreate these delicious dishes for yourself at home, using the top quality ingredients available at Footscray and Little Saigon Markets.
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