Thursday, May 14, 2009

Stewed Pork Spareribs with Mustard Greens

Mustard - Scientists have known for a long time that mustard's pungent heat thins mucus and makes it easier to breathe when you have a cold or flu. When you eat a dollop of mustard on a sausage, for example, it delivers a dose of myrosin and sinigrin, chemicals that make mucus watery and easier to expel from the body.
A traditional decongestant is a mustard poultice applied to the chest. Add a few tablespoons of crushed mustard seed to a cup of flour along with a little water to make a paste. Be sure to protect the skin by applying a thick coating of petroleum jelly before you put on the plaster. Don't leave the plaster on for more than 15 minutes or it will burn the skin. Wash your hands thoroughly after handling a mustard poultice and before touching your eyes, nose or mouth.
Soaking your feet in hot water with a little mustard powder can unblock a head cold, help to reduce a fever and soothe a headache. Drawing blood to the feet helps to disperse congestion, increases circulation and eases pressureon the blood vessels in your head.
There are several varieties of mustard including black, brown, and white (also called yellow). White mustard seeds aren't quite as hot as other varieties. Mustard powder is also used to induce vomiting. Don't eat more than a teaspoon of made-up mustard unless you want to throw up.



Ingredients:

1 kilo pork spareribs, cut into serving pieces
1/4 cup light soy sauce
1 1/2 cup dark soy sauce
1/2 teaspoon black pepper
1/4 cup orange juice
2 pieces cinnamon sticks
2 pieces star anise
1 tablespoon white sugar
corn oil for frying
1 1/2 kilo mustard greens, blanched

Procedure:

1. Marinate spareribs with light soy sauce, dark soy sauce, black pepper, 40 ml orange juice, and garlic for 30 minutes.
2. Fry spareribs in hot oil to seal in the juices. Then transfer to a stewing pot.
3. Add in marinate, the rest of the orange juice, cinnamon stick, star anise, and sugar. Let boil then simmer till meat is tender.
4. Serve spareribs with sauce and mustard greens.

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