Shanghai Bok Choy, Brown Sugar Barbecue Pork Ribs and Local Flank Steak

Wilted Shanghai bok choy tossed in olive oil, sea salt and cracked black pepper

       It seems as if meat has been a big theme of the blog so far. I’m going to make a point to focus on some of the lovely vegetarian and vegan dishes we do in the next few posts. For now though, I can’t help but share these two shots.

Brown sugar barbecue pork side ribs glazed and ready for the oven

      Our secret to amazing ribs is to simmer them first and then finish them off on high heat. These pork side ribs were simmered in a pot with two heads of cabbage, garlic, carrot, onion, aromatics and brown sugar. Afterwards we brushed them with a barbecue sauce mixture of prune compote, brown sugar, clove and ginger. These are sprinkled with dry rosemary and ready to head into the oven.

Local balsamic and thyme marinated Waygu flank steak

        Waygu cattle is renowned for it’s great marbling and intense flavour. Ken was slicing some local balsamic and thyme marinated Waygu flank steak when I stopped him to snap this shot. I love the textures, and this shot illustrates the beautiful marbling of this beef. We served the flank atop white beans braised in duck jus. As well, we made two batches of brown lentil, garlic chive and shanghai bok choy salad. One was vegan and the other was topped with the rest of the thinly sliced Waygu.

2 Comments Add yours

  1. Karen says:

    Oh my goodness…your ribs sound delicious!


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