| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | French | Meats | 1 | Servings |
INGREDIENTS
| 2 1/2 | lb | Pork backrib |
| 1/4 | c | Oil |
| 1 | c | Onion; minced |
| 3 | c | Chicken broth |
| 1 | tb | Coriander seed; finly crushed |
| Salt, pepper | ||
| Chili oil | ||
| 1 | 6 1/2 ounce roasted shelled peanuts | |
| 1 | Eggplant; cubed | |
| Juice 1/2 lemon | ||
| Steamed carrots and green beans | ||
| 2 | ts | Paprika |
INSTRUCTIONS
Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender. Place peanuts in blender with remaining 1 tbls oil. Blend until finely ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add green beans and carrots before serving or serve vegetables alongside with stew. Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts. Stir into sauce after eggplant is cooked. NOTES : Eggplant simmers along with the ribs, and beans and carrots are either cooked with the meat or on the side. All you need to turn this in to a substantial meal is steammed rice and/or French bread.
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