This recipe might get interested you, while the pork in a sweet-sour sauce is considered to be a regale which many people like and enjoy. The marinade will impart the meat softness and juiciness, while rosemary make its taste brighter.
In this recipe we also use cognac. Keep in mind that it can be substituted with a combination of honey and cinnamon or lemon/ orange juice.
- 2 shallots
- 100 ml cognac
- 800 g (1,7 lb) pork spare ribs
- soy sauce – to taste
- rosemary – to taste
- salt – to taste
Rinse meat, dry it and cut into stripes. Now we will make a marinade for the meat. Combine soy sauce, cognac, salt and rosemary in a bowl.
Peel shallots and cut them finely. Place the onion and pork in the bowl with the prepared marinade. Set aside the meat for an hour.
Grease a roasting tin with oil and place the ribs there. Pour the marinade above. Cover the everything with foil or a lid. Cook the meat in a preheated oven. Turn the pork halfway through the cooking. At the end of baking the marinade should evaporate.
Transfer the hot pork to a plate and serve with spring onions and cherry tomatoes.
Enjoy your meal!
Tip! You may also serve the dish with mashed potatoes, rice, cauliflower or some vegetable salad.