Ingredients
- 1.5–2 kg of thick-cut pork shank
- 10 dl water
- Glaze
- 1 dl Japanese soy sauce
- 1 dl dark Chinese soy sauce
- 1 dl brown sugar
- 3 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp crushed garlic
- 2 tbsp crushed ginger
- 1 whole cinnamon stick
- 2 whole star anise
- 1 tsp chipotle chili seasoning
- 1 tsp Sesame oil dark-roasted
- 0.5 dl freshly squeezed orange juice
- 1,5–2 kg tjockarevbensspjäll
- 10 dl vatten
- Glaze
- 1 dl japansk soja
- 1 dl mörk kinesisk soja
- 1 dl farinsocker
- 3 msk risvinäger
- 1 msk honung
- 2 msk Vitlök krossad
- 2 msk Ingefära krossad
- 1 hel kanelstång
- 2 Stjärnanis hel
- 1 tsk Chili Chipotlekrydda
- 1 tsk Sesamolja mörkrostad
- 0,5 dl pressad apelsinjuice
Instructions
Cooking Mode
- Place the short ribs in a large pot. Cover with water and bring to a boil. Skim off any foam from the surface. Reduce the heat and simmer for 45–60 minutes until the meat begins to tenderize. Drain the water.
- Combine the soy sauce, brown sugar, rice vinegar, honey, garlic, ginger, cinnamon stick, star anise, chipotle, and sesame oil in a saucepan. Bring to a boil and simmer for 10–15 minutes until the sauce has reduced slightly and become syrupy. Remove the cinnamon stick and star anise.
- Preheat the oven to 200 degrees. Place the pre-cooked ribs in a baking dish and brush them generously with the glaze.
- Roast the short ribs in the oven for 25–30 minutes, turning them occasionally and brushing them several times until the surface is darkly caramelized and sticky.
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