Country-Style Pork Ribs in Red Curry With Braised Watermelon
Finding a new Butcher shop is like finding meeting a new lover. Done right and magic happens.
Last week we found Electric City Butcher (ECB). A small shop in Santa Ana CA that specializes in pork. Owner Michael Puglist personally cut me 2/8 oz pork shoulders.
He even scored the fat for me. Here is what I did to honor such a great piece of pork.
Country-style ribs are cut from the sirloin or rib end of the pork loin.
Ribs are commonly prepared with either “wet” or “dry.”
Ribs rubbed with a mixture of herbs and spices are called dry ribs.
Such Rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs.
For best results, brush ribs generously during the last 30 minutes of cooking.
I was asked last week “what is a Blade pork steak” ?
A Blade steak comes from a roast cut that’s been sliced.
Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.
Blade steaks are flavorful like roasts because they are rich in marbling, which keeps them tender during cooking. Blade steak is a popular, quick-cooking cut for grilling. A Blade steak is devine with curry.
I like my pork shoulder .with the skin on. Scoring lightly will give a little more surface area for the rub to dig in.
I love to eat the crispy skin. The fat layer really keeps the meat moist.
You do lose a bit of the nice crunchy bark mixed in with your pulled pork.
Now in this recipe, I use Watermelon minus the seeds en lieu of fresh tomatoes and the result is inspired. You will have to trust me here. It really just makes your dish and brings a fresh new element to your meal.
This is what you will need to start:
- 1 tablespoon vegetable oil
- 4 8-ounce pork shoulder or blade steaks (The better the meat the better the outcome)
- 3 teaspoons salt (Note I used Orange Ginger Salt from www.spiceandtulips.com)
- 1 teaspoon black pepper
- 2/3 cup red wine vinegar
- 1/3 cup honey
- 2 tablespoons Port Wine
- 3 tablespoons Red/Dark curry paste
- 2 teaspoons fish sauce or Shoyu/Soy Sauce with Ginger. You can use Shoyu/Soy Sauce and add fresh chopped ginger
- 5 cups watermelon, cut into 1 1/2-inch cubes, seeds removed
- Preheat your oven to 350 degrees. Heat the vegetable oil in a 12-inch brazier, cast-iron skillet, or Dutch oven over medium-high heat until almost smoking. Season the ribs with salt and pepper on both sides. Start with the fat. Sere the fat first remember to score the fat prior to placing it in the skillet. After fat side is reduced place them in a single snug layer in the bottom of the pan to brown. Maintaining medium-high heat, brown the steaks on all four sides, and I mean that. The more caramelization your steaks take on, the more flavor the end braise will have.
- While the pork is browning, whisk together the vinegar, honey, red curry paste, and Soy Sauce with Ginger or fish sauce. Once the pork looks like something you’d be happy with, turn off the heat and drain away the excess fat. Scatter the watermelon over the top and pour the vinegar mixture over that. Either with foil or a lid that fits snugly, cover and slide the ribs onto the middle rack of your oven. Bake for 1 1/2 hours. Remove the lid and bake an additional 30 minutes.
- After 2 hours in the oven, the pork will be tender and the watermelon will look like shriveled tomatoes. There will be a good amount of juicy aromatic liquid pooled around it all. It should be more broth than sauce.
- To serve, spoon the watermelon chunks and some of the red curry broth on top of the pork steaks and know that if you don’t serve this on top of something with the ability to soak up red curry watermelon broth, you’ve totally missed the point.
Watermelons are, hands-down, the most refreshing fruit to have during summer or anytime. After all, its water content is approximately 92%, and only makes up only 2% of the total daily calories on a 1800 – 2000 calorie diet.
Even the seeds have little amounts of zinc and iron, which is beneficial to the human body. But what can you do with one large watermelon, other than literally scooping it out of the shell and eating it?
This dish is only one example.
Thanks again to Michael Puglist at Electric City Butcher (ECB) Santa Ana CA. You were right. Your Pork rocks.
Dude some of the best Pork we have ever had. Big Thanks. http://electriccitybutcher.com/#ecbwelcome