Pork Riblets - Aprox 1kg+-

Description:

are a popular cut of pork that come from the rib section of the pig, often taken from the rib tips or underside of the ribs. They are small, tender pieces of meat that are typically cut from the spare ribs or baby back ribs, containing a mix of meat, fat, and cartilage. Riblets are known for their rich flavor and melt-in-your-mouth texture when cooked properly.

Nutrition Information:

(per 100g, cooked, without sauce)

• Calories: Approximately 250–350 kcal
• Protein: 20–25g
• Fat: 20–30g (depending on fat content)
  • Saturated Fat: 8–12g
• Cholesterol: 60–80mg
• Carbohydrates: 0–3g (mainly if a glaze or sauce is added)

Cooking Suggestions:

Braised Pork Riblets (Slow Cooker or Stovetop)

Braised riblets are incredibly tender and flavorful, thanks to slow cooking in a flavorful liquid.

Ingredients:

• Pork riblets
• Onion, chopped
• Garlic, minced
• Soy sauce or Worcestershire sauce
• Chicken or vegetable broth
• Honey or brown sugar (optional for sweetness)
• Your choice of herbs (rosemary, thyme, bay leaves)

Instructions:

1. Brown the riblets: In a large skillet, heat a little oil over medium-high heat. Brown the riblets on all sides, then transfer them to a slow cooker or a large pot.
2. Add aromatics: In the same skillet, sauté onions and garlic until softened. Add to the slow cooker or pot.
3. Add liquid: Pour in the soy sauce or Worcestershire sauce, broth, and honey (if using). Add any herbs and seasonings you like.
4. Slow cook: For the slow cooker: cook on low for 6-8 hours, or on high for 3-4 hours. For stovetop: cover and simmer on low heat for about 2-2.5 hours, checking occasionally.
5. Serve: Once the riblets are tender, serve them with some of the braising liquid as a sauce or glaze.