Korean Spicy Braised Pork Ribs, No Added Refined Sugar

Method

1. Soak 1kg pork ribs in water for about 1 hour to draw out the blood. Bring a pot of water to the boil with a little soybean paste and a few slices of ginger, blanch the ribs, then rinse them thoroughly.
2. Blend 1 pear and 1 onion smooth, or grate them for speed.
3. Add 50g gochujang, 50ml soy sauce, 20g coarse chili flakes, 10g fine chili powder, 22.5g kOBE Monk Fruit Blend, 15ml sesame oil, 20g minced garlic, 8g minced ginger and 2 teaspoons ground black pepper to the pear and onion mixture and stir until smooth.
4. Pour the marinade over the ribs and leave it for at least 3 hours. Eight hours is better, and marinating from the day before is easiest.
5. Put the marinated ribs in a pot with 350ml water, 2 potatoes, 1 carrot and 1 onion cut into chunks, and braise over low heat for about 45 minutes, or until the ribs are tender.
6. Add the leek cut into lengths just before taking the pot off the heat.

Tips

• Coarse chili flakes and fine chili powder from Korea are sold at Korean grocers, and Vietnamese chili powder stands in with sharper heat and a darker color.
• Korean pear can be swapped for an ordinary pear or an apple, its job being to tenderize the meat and add sweetness.
• Soak the ribs for 1 hour then blanch them with fermented soybean paste and ginger to clear the smell completely.
• Marinate a full 3 hours or more, and 8 hours takes the flavor right through the meat.
• Skim the foam and fat in the first 10 minutes for a clear braise that is not heavy.