Miso & Cider Boneless Pork Ribs Stew

• 1 pound boneless pork ribs
• 1 tablespoon olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 carrots, peeled and cut into chunks
• 1 bay leaf
• 3 tablespoons white miso
• 60 milliliters brandy
• 3 tablespoons soy sauce
• 125 milliliters apple cider
• 240 milliliters chicken stock
• 2 teaspoons brown sugar
• salt and black pepper to taste
• Garnish: thinly sliced leeks and toasted sesame seeds

1. 1.tat dry and season the pork ribs with salt and black pepper.
2. 2.tn a large pot, heat up olive oil and brown the pork in batches on all sides. Transfer pork to a plate.
3. 3.tour out excess fat. Add in chopped onion and leeks. Saute for 10-15 minutes or until soft and golden brown.
4. 4.tdd in garlic, chopped carrots and bay leaf. Cook for another 3 minutes. Add in miso and stir until vegetables are coated.
5. 5.teglaze the pan with brandy.
6. 6.tdd the pork (including any juices in the plate) back into the pot. Stirring to make sure the pork pieces are nestled between the vegetables.
7. 7.tdd in soy sauce, apple cider and chicken stock.
8. 8.tring it to a boil and lower the heat. Covered and let simmer for an hour or until pork is tender and carrots are soft.
9. 9.tf the sauce is too thin, transfer pork to a bowl first and let the sauce boil down until desired consistency. Season with brown sugar, salt and black pepper.
10. 10.tdd pork back into the pot to heat through if you've took them out to reduce the sauce. Ladle in bowls and garnish with sliced leeks and toasted sesame seeds. Serve with hot rice.

pork ribs, olive oil, onion, garlic, carrots, bay leaf, white miso, brandy, soy sauce, apple cider, chicken stock, brown sugar, salt, leeks

Taken from food52.com/recipes/75341-miso-cider-boneless-pork-ribs-stew (may not work)