Friday, May 29, 2009

Sticky Bones

I don't really know what else to call this. The recipe is based on this one at Recipezaar called Sticky Asian Pork Neck.

I modified it a bit to what I had on hand, and what sounded tasty. Since I definitely plan on repeating this sauce on other types of meat (spareribs!!), I couldn't really call it Pork Neck anymore. So...we're gonna call it Chi Gwat, or Sticky Bones. Sound good?

Sticky Bones

Meaty bones (I used 5 pork neck bones)
1/4 cup Oyster Sauce
1/4 cup Apple Cider Vinegar
1/2 cup (loosely packed) brown sugar
2 T. finely grated Ginger (I used a microplane) (Use about 1 T. of powdered ginger if you don't have fresh)
2 tsp. Minced Garlic
1 tsp. Chili Sauce
1 tsp. Chinese Five Spice Powder

Heat on high until the meat is cooked, about 1 hour, and reduce to low. Turn the meat over once an hour to give it a good glaze.

Serve with rice and vegetables.

(My bones were frozen when I put them in, so I left this on high for about three hours. Next time, I could put it on low in the morning and let the glaze get even stickier.)

*A note on meat - If using Pork Neck bones, go for the absolute meatiest ones you can find. If using something else, like spare ribs, make sure the meat has just a bit of fat on it, otherwise your ribs will come out tough. Alternately, you can boil your ribs first to tenderize them, and then put them in the slow cooker.)

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