Porc au Vin...10 servings:
Ingredients:
2-3 kg. bay pork ribs, washed once
1 lt. white wine
1 lt. red wine
5-7 bay leaves
1/2 cup chopped garlic, fresh
1/3 cup cooking onions, chopped, fresh
1 tea spoon crack mustard
1 piece cinnamon stick
5 cloves
1 tea spoon coriander seeds, cracked
1/2 cup corn starch, slurry
2 tea spoon brown sugar
1 cup bacon, chopped (Un cooked)
3-4 tea spoons ketch up
* salt-pepper
Method:
Marinate the meat with the 2 kinds of wine, garlic, onions & bay leaves for 1 day. Then on a baking tray start cooking the meat in the oven for at least 1 hours @ 275 degrees F or till it's almost cooked. Then transfer them in anther tray which is 3-4inches deep. Add the clove, coriander seeds, marinated juice, crack mustard, cinnamon stick & bacon on a very low-medium heat for another 1 hour. Add the ketch up and the brown sugar, mix it well. Use the corn starch to give the sauce a nice and thick texture. Season with salt-pepper. Discard all the bay leaves. Serve hot.