On days when you’re “tired of rice,” try your hand at making delicious, rich pate ribs with tender pieces of meat and spicy flavors to make your meals more diverse. Let’s get cooking with TasteVN and sister Trinh Nhung to create this extremely attractive and flavorful braised dish today!
1. Pate Sausage Ribs
Preparation
20 minutes
Cooking
50 minutes
Difficulty
Easy
Ingredients for Pate Sausage Ribs Serves 6
Pork ribs 2 kg Pate 300 gr Sausages 5 pieces (large type) Young corn 100 gr Shiitake mushrooms 10 pieces Wood ear mushrooms 2 pieces Green peas 100 gr White beans 100 gr Red apples 10 fruits Cashews 100 gr Lotus seeds 100 gr Lotus root 200 gr Carrots 2 pieces Potatoes 2 pieces Onions 1 piece Spring onions 3 stalks Minced garlic 2 tablespoons Chili paste 4 teaspoons Fresh coconut water 1 fruit (about 1 liter) Coconut milk 300 ml Cooking oil 350 ml Fish sauce 2 teaspoons Common spices a little (salt/ sugar/ monosodium glutamate) Bread a little (or fresh noodles)
Ingredient Image
How to prepare Ribs cooked with pate and sausage
-
Prepare the ribs
Buy young ribs, cut them into bite-sized pieces, wash them thoroughly, and blanch them briefly in boiling water to reduce the smell, then put them in a bowl.
Marinate with 2 tablespoons of fish sauce, 1 tablespoon of monosodium glutamate, 4 tablespoons of sugar, 1/2 tablespoon of salt, 4 tablespoons of chili satay, and 1 tablespoon of minced garlic. Mix well and marinate the ribs for about 20 minutes to allow the ribs to absorb the spices.
Tips for preparing ribs without odor
- Use a mixture of salt and lemon to rub the entire piece of rib meat for about 2 minutes, then rinse with water.
- Use a mixture of diluted alcohol with water to soak the ribs for about 10 – 15 minutes, after washing, the smell will be gone.
- Blanch the ribs in boiling water with a smashed onion added, after 3 minutes, remove the ribs and wash them thoroughly with water.
See details: Tips to eliminate odors from various meats that women should know
-
Prepare other ingredients
Add 300g of pâté to a bowl, add a little boiling water and mix until smooth. Cut the sausages into pieces about the length of a finger.
Soak shiitake mushrooms and wood ear mushrooms in water for about 30 minutes to soften, then cut off the stems, wash clean, and drain.
Soak peas, white beans, lotus seeds, and jujubes in water for about 10 – 15 minutes to soften, then remove and drain.
Wash the baby corn and let it drain. Peel and wash the carrots and potatoes, then cut them into bite-sized pieces.
Then, place a pan on the stove, add about 300ml of cooking oil, and wait for the oil to heat up before adding the potatoes to fry until golden over high heat.
Peel and slice the onion into wedges, wash clean. Peel and slice the lotus root into thin rounds. Cut the green onions into bite-sized pieces.
-
Cooking Pate Ribs
Put a pot on the stove, add 1 tablespoon of cooking oil (to save oil, you can reuse the oil from frying potatoes), wait for the oil to heat up, then add 1 tablespoon of minced garlic and sauté until fragrant. After that, add the marinated ribs and stir-fry until browned.
Next, add 1 liter of fresh coconut water and 2 liters of boiled water, cook over medium heat until the water boils vigorously.
Tip: Fresh coconut water will make the dish more fragrant and sweeter, but if you don’t have fresh coconut, you can substitute it with 1 liter of water, that’s fine too.
Then, add peas, white beans, lotus seeds, lotus root, red apples, and carrots, and continue cooking for about 10 minutes. Add shiitake mushrooms, wood ear mushrooms, young corn, cashews, and sausages, and cook until everything is tender.
Finally, add onions, pate, and 300ml of coconut milk to create richness and thickness. Season to taste according to your family’s preference, and finally add green onions before turning off the heat.
Note: If you don’t have enough ingredients like peas, white beans, cashews, wood ear mushrooms,… you can skip them, but adding them will make the dish richer; however, it won’t affect the quality of the dish if you don’t include them!
-
Finished product
The ribs cooked with pate and sausage have a beautiful and eye-catching color, and the dish is fragrant. The ribs are soft and sweet, combined with delicious sweet vegetables and rich pate.
Serve the pate and sausage ribs in a bowl with bread or fresh noodles, guaranteed to make everyone in the family very happy!
2. Ribs cooked with pate
Preparation
20 minutes
Processing
45 minutes
Difficulty
Medium
Ingredients for Ribs cooked with pate For 4 people
Tender ribs 500 gr Pate 150 gr Fresh coconut 1 fruit Carrot 1 piece Potato 2 pieces Onion 1 piece Spring onion 2 branches Cilantro 2 branches Shallot 1 tablespoon (minced) Garlic 1 tablespoon (minced) Chili powder 1 teaspoon Vinegar 4 teaspoons Cooking oil 4 tablespoons Common spices A little (salt/ seasoning powder/ monosodium glutamate)
Raw Material Image
How to Cook Ribs with Pate
-
Prepare and Marinate the Pork Ribs
Wash the pork ribs, cut them into pieces about 2 finger lengths for easy eating.
Place a pot on the stove, add about 2 liters of water, 1 teaspoon of salt, and 4 teaspoons of vinegar, then stir well. Bring the water to a boil over high heat. Blanch the pork ribs in boiling water until the meat tightens and foam appears, then turn off the heat, remove the ribs; this method helps eliminate dirt and remove the unpleasant smell from the ribs.
Next, rinse the pork ribs with cold water to clean them and then proceed to marinate the ribs.
To marinate the pork ribs, add 1 teaspoon of seasoning, 1 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, and 1 teaspoon of chili powder in turn, mixing well. Marinate the pork ribs for about 15 minutes to let them absorb the seasoning.
How to Clean Pork Ribs Without a Smell
- Besides soaking the pork ribs in salt, you can briefly boil the ribs for 1 minute and then discard this water.
- Next, place a few slices of ginger and a little white wine in another pot of water, bring to a boil, then add the pork ribs and boil for 5 minutes, turn off the heat, and rinse the pork ribs thoroughly.
-
Prepare other ingredients
Carrots are washed, peeled, and cut into bite-sized pieces.
Onions are peeled and cut into wedges.
Potatoes are washed, peeled, and cut into quarters or bite-sized pieces.
Tip to prevent potatoes from browning
To prevent potatoes from browning, after peeling, place the potatoes in a bowl of diluted salted water or vinegar and soak for 5 minutes, then drain and proceed to cook.
-
Stir-fry pork ribs
Place a pot on the stove, add about 2 tablespoons of cooking oil. Then add 1 tablespoon of minced garlic and 1 tablespoon of shallots to the pot, sauté until fragrant over medium heat.
When the garlic and shallots start to smell good, add the marinated pork ribs and stir well. Stir-fry the ribs for about 5 – 7 minutes until they are lightly golden.
Heat fresh coconut water and add about 30ml of coconut water to the pot with the ribs, stirring well. Continue to stir-fry for about 5 minutes for the meat to absorb the coconut water, helping the ribs take on the seasoning color and become sweeter when cooked. Then turn off the heat.
-
Frying potatoes and pate
Add 2 tablespoons of cooking oil to the pan and place the pan on the stove. Set to medium heat, when the oil starts to heat up, add the potatoes. Fry until the potatoes are golden and slightly charred on the edges, then remove them to a plate.
With the excess oil in the pan, pour it into a bowl, then use the pan to fry the pate. At this point, lower the heat, add the pate to the pan. Fry the pate for about 2 – 3 minutes, then flip it to the other side. Fry all sides of the pate until golden brown, then turn off the heat.
Next, transfer the pate to a bowl and mash it.
-
Cooking rib pate
Pour all the remaining fresh coconut water (about 700ml of coconut water) into the sautéed pork ribs pot. Stir well, cover, and cook the ribs over medium heat for about 15 minutes until they are tender.
After cooking the ribs until tender, open the lid, increase the heat. Scoop some broth into the pate bowl, stir well to make the pate smooth, then pour all the pate into the ribs pot, stirring well.
Next, add the carrots first, cook for about 5 minutes. Then add the potatoes to cook together. Cook for another 10 minutes, remember to skim off the white foam while cooking.
Finally, adjust the seasoning to taste, then add the onion and green onion, stir well, and turn off the heat.
Tip: Skim off the white foam at this time to make the broth clear and enhance the flavor of the dish.
-
Final Product
Ribs cooked with pate have tender meat, a slight spiciness, and are seasoned just right. The rich broth from the pate blends with the sweet, refreshing coconut water, making the dish even more attractive. You can serve it with bread for those “tired of rice” days!
How to choose fresh and delicious pork ribs
- You should choose pork ribs that have a natural light pink color; when you press lightly on the rib, you will feel a certain elasticity, which indicates good quality ribs.
- Prioritize choosing ribs that have flat, small bones, as this means the rib will have less bone and more meat. To make the soup delicious, the ribs you buy should have a mix of fat and lean meat.
- Avoid buying ribs that show unusual dark spots, have a strong unpleasant smell, or are purplish and no longer fresh, as these are ribs that have been stored for too long.
How to choose fresh and delicious pâté
- The pâté should have a natural brown-pink color.
- The pâté should be soft and fluffy, not dry.
- You can cut a piece of pâté to test; if it does not stick to the knife and the meat crumbs do not fall out, then it’s good.
- Additionally, you can make your own pâté following the recipe provided by TasteVN!
How to choose delicious and safe potatoes
- Good potatoes will feel heavy, firm, and smooth to the touch. Yellow potatoes will be sweeter than off-white ones.
- Absolutely avoid buying sprouted potatoes or those that have turned green, as these contain high levels of toxins that can be harmful to health.
- In addition, do not choose potatoes that are misshapen or soft, as these are old potatoes. Spoiled potatoes are those that have been waterlogged and have a foul smell.
See details: How to choose delicious and starchy potatoes
How to choose fresh and delicious carrots
- Fresh and delicious carrots will have a deep orange color, bright skin, and the root will be firm and solid in hand. The carrot tops are still green, not wilted.
- Additionally, you should choose long and slender carrots with few eyes on the body for easier cooking.
- Avoid buying those that have a foul smell, rotten tops, and curved bodies. These are old carrots and difficult to prepare.
See details: How to choose fresh and delicious carrots
See more:
Hopefully, through 2 ways to make ribs cooked with pate, you have added a delicious, flavorful dish that is extremely easy to make to your family’s menu. Wishing you success with the recipe from TasteVN!
