Spareribs

2-3 Lb meaty spare ribs
1 can sauerkraut
1 can peeled tomatoes


Arrange rib pieces in one layer in large glass baking dish. Spread sauerkraut, including the juice, over them evenly. Chop up tomatoes if whole and spread whole of can on top of kraut. Cover with foil and bake in slow oven for at least 1 hour, preferably 1-1/2 hours. Test with fork to make sure meat is tender before serving.

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Pork Ciorba (pork & vegetables)

From the kitchen of Dorina

2-3 carrots
1 small celeriac
2-3 bell peppers
1 stalk celery
300 g pork
salt
tomato juice
sour cream and green parsley for serving

Cut the pork and the veggies in small cubes and put them into a pot with a cup of water. Let boil for 5 minutes. Add 2.5 L water. Let boil 20 minutes. Salt and add tomato juice to taste.

Let boil 3-4 minutes and serve with sour cream and green parsley.

Pork Miso Soup (in Japanese, Ton-jiru)

from the kitchen of a Japanese friend

100 g of thinly sliced pork
150 daikon radish (peeled and thinly sliced, then sliced into quarters)
100 g carrot (peeled and thinly sliced, then sliced into quarters)
1 small editable burdock root (gobo) (peeled and cut into matchstick size pieces)
4 taro (satoimo) (peeled and thinly sliced)
100 g (konnyaku)
5 cups water
1 teaspoon Japanese soup stock (granular type)
4 tbsp miso
1/2 leek (thinly sliced, set aside, used for garnish)

Prepare daikon, carrot, burdock root, and taro and put into water and soak for 15 minutes. Drain vegetables and set aside.

Boil water, add soup stock, and gradually add the ingredients in the following order: (1) pork (skim off all the scum that forms); (2) add burdock, carrot, radish, konnyaku, and taro (continue to skim off all of the scum that forms).

Put the miso in a ladle and dissolve slowly in the soup. Immediately turn off heat and avoid boiling the miso (because it will ruin the taste of the miso).

Serve hot ladled into individual bowls with leek sprinkled over the top.

Pork boiled in tea with dipping sauce

From the kitchen of a Japanese friend

1 Lb of pork loin (fat trimmed) *
1 English tea bag

*Tie pork loin with string to keep it together or take a clean piece of panty stocking and place it inside to keep it together (be sure to tie the end with securely a knot).

Place the pork into a saucepan that is the same size as the meat. Add water and teabag.

Simmer over low heat for 2 hours.

Cool, cut into thin slices to serve with sauce.

Sauce for Pork boiled in Tea

1/2 cup soy sauce
1/2 cup mirin (Japanese cooking sake)
3 tbsp rice vinegar
1 umeboshi (Japanese picked plum, optional)

Combine all of the ingredients in a saucepan. Bring to a boil and cook until it becomes a little thickened.

Pour sauce over the pork or serve as a dipping sauce.

Suggested uses:
This easy to prepare pork can be cut into strips and added to a salad.
It can be used for sandwiches with lettuce.
It can be added to a stir-fry.
It is delicious with a nice bottle of red wine.