Comments on: Braised and Glazed Five Spice Short Ribs

By: Feast without Frenzy: Freeze It | Nourish Network

Feast without Frenzy: Freeze It | Nourish Network — Tue, 15 Dec 2009 18:41:49 +0000

[...] of frozen meals already prepared. And I don’t mean Birdseye. I’m talking chili, soups, braises, grains, pulses and even meat like pork carnitas and duck confit. Here are three tips for [...]

By: Lia Huber

Lia Huber — Tue, 01 Dec 2009 19:11:20 +0000

Oh, oh, oh if you’ve never cooked a pork shoulder before, you are in for a treat. It’s one of my favorite cuts. I have a seasoning mix for just about every culture (including the 5-spice one ), depending on where I’m headed with the meal. If you have any leftover (worth planning for), it is stellar stir-fried up all nice and crispy with a bunch of veggies and then tossed with udon noodles. OK, now you’ve got my mouth watering . . .

By: jamieliving

jamieliving — Tue, 01 Dec 2009 17:40:21 +0000

Perfect timing! I’m doing a 5 spice pork shoulder this weekend. I’ve never used the cut before so it will be an adventure. The recipe I have is from Hugh Fearnley Whittingstall which promises to be great.

By: Lia Huber

Lia Huber — Tue, 20 Oct 2009 03:02:04 +0000

Indeed it would, Kathleen. Sear meat and veggies and deglaze as in recipe, then neslte everything in a slow cooker on a low setting for 6 hours. Then pick up the recipe again at the second to last step with making the glaze. It’s DEFINITELY worth the extra step to glaze. Enjoy!

By: Kathleen

Kathleen — Tue, 20 Oct 2009 02:28:32 +0000

This would be a good one to adapt to the slow cooker, no? Would the braising time be 6 hours or so on low?

By: Wine Glaze » Nourish Network » Braised and Glazed Five Spice Short Ribs

Wine Glaze » Nourish Network » Braised and Glazed Five Spice Short Ribs — Mon, 19 Oct 2009 11:40:14 +0000

[...] reading here: Nourish Network » Braised and Glazed Five Spice Short Ribs AKPC_IDS += "1380,";Popularity: unranked [...]