This dish is so underrated AND it’s toddler friendly! I made it as is for my toddler— just added some noodles but for my baby, I smash everything with a fork so it becomes a puree. I used @bushsbeans navy
beans for this recipe. It’s smooth, the flavor is mild and the texture is dense, making them perfect for this dish! They are already cooked and prepared so you don’t need to do anything to them besides heat them through. #beansquad
5 Roma tomatoes
1 lb. of carrots, cut 1 inch wide
1.5-2 lb. of pork ribs
1 shallot, minced
1 tsp salt
1 tsp black pepper
1 onion, thinly sliced
1 tsp sugar
3 cups chicken stock
1 tsp fish sauce
2 tsp chicken bouillon
1 can of @bushsbeans navy beans (15 oz)
CORNSTARCH SLURRY
1/2 cup water
1 TBSP cornstarch
⁃Mix this together
INSTRUCTIONS
1. Cut T slits into the bottom of your tomatoes and then blanch in boil water
⁃Give tomatoes a nice bath
⁃Peel, de-seed and puree tomatoes
⁃Your tomato sauce is now done— set this aside
2. Using the same batch of water from your tomatoes, bring the pot of water back to boil, add your pork ribs and cook for 2 minutes
⁃ Then wash, rinse and dry your pork ribs
⁃ Now marinate your pork with 1 minced shallot, 1 tsp salt and 1 tsp black pepper
⁃ Set this aside
3. In a pot, heat up some oil, add 1 sliced onion and 1 tsp sugar. Caramelize your onions and remove from heat (high heat)
4. In the same pot, add your marinated pork ribs and give them a nice sear (high heat)
5. Once pork is seared, add tomato puree and deglaze the bottom/scrape off all the bits at the bottom
6. Add your carrots, chicken stock, fish sauce, chicken bouillon, and caramelized onions
7. Once all of your ingredients are in, bring it to boil, reduce heat and simmer (covered) for 20 minutes
8. After 20 minutes, crank heat to high, add 1 can of @BushsBeans Navy Beans, give it a quick mix, add cornstarch slurry and cook for another 5-10 minutes or until beans are heated through
9. Once beans are heated through, turn off heat, top with scallion and serve with baguette/crusty bread