If I must say. Among all the great invention like air planes that take us from one place to another in much shorter time, and air-conditioning that keep the interior environment cool in tropical climate etc. The invention of slow cooker is also worth the mention.
Slow cooker is the savior to saving time and effort, to have a delicious gourmet meal at the end of the day for the busy individuals. A delicious meal can be prepared easily. Don’t let our busy schedule become an excuse to eat badly.
Today we have couple of activities, and I want to enjoy the rest of the Sunday afternoon just thinking and writing. So, using the slow cooker to prepare our dinner is the best way. 🙂
I started to prepare the ingredients for the slow cooker around noon. I cut up the rack of ribs and chop up half a yellow onion, and place them together into the pot. Sprinkle with salt.
Next, add the curry power into a bowl. I use this BABA’S curry powder made from Malaysia.
You can use any curry powder you like. Personally, I find that this curry powder has the best flavor.
Add just enough water to the curry powder and stir to mix them into a paste.
I like this coconut cream instead of coconut milk for higher fat and a thicker consistency.
Scoop out all the thick coconut cream on the top of the can into the curry paste and mix it together with the curry paste.
Pour the mix curry paste onto the pork rib in the pot. With the remainder 2/3 of the dilute coconut cream, pour half of the can into the pot so that the curry will have some sauce in the end of the cooking. The remainder dilute coconut cream you can use it to add to soup or make a coconut beverage another time.
Add cinnamon sticks, star anise, bay leaves and ground pepper into the pot. Mix them together and cover with the lid. Turn it on to high heat and set to cook for 4 hours. If you are going to be out for a longer period, set it on low heat for 6-7 hours. My slow cooker has a warming mode. When the time is up it will automatically switch to warming mode and the meat will stop cooking.
After 4 hours, this is how it looks like. Use a fork to pierce into the meat and it should be very tender.
I let it sit in the pot in the warming mode until we are ready to eat. The ribs was tender, juicy and fall of the bone easily. Perfectly done! You may now taste the curry sauce and add salt or coconut amino to your taste preference.
Carefully ladle the ribs into a serving bowl. Be gentle or the bones might fall off! Garnish with curly parsley.
This time I served it with salad greens from my garden, and a slice of toasted Keto Power Bread I made couple days ago.
Here is the recipe:
- 1 rack of pork rib about 10 ribs, cut into single ribs
- ½ a yellow onion, cut into small pieces
- 1 teaspoon of salt
- 3 tablespoons of BABA'S meat curry powder (for medium spicy)
- 6 tablespoons of water
- 1 can of coconut cream
- 2 short cinnamon sticks
- 1 star anise
- 3 bay leaves
- ½ teaspoon ground black pepper
- Pinch of salt or dash of coconut amino, for finishing taste, according to individual preference
- Curly parsley, for garnish
- Place the pork ribs and onion into the slow cooker.
- Add curry power into a bowl. Add water to the curry powder and stir to mix them into a paste.
- Scoop out all the thick coconut cream on the top of the can into the curry paste and mix it together with the curry paste.
- Pour the mix curry paste onto the pork rib in the pot. With the remainder ⅔ of the dilute coconut cream, pour half of the can into the pot
- Add cinnamon sticks, star anise, bay leaves and ground pepper into the pot. Mix them together and cover with the lid. Turn it on to high heat and set to cook for 4 hours. Or set it on low heat for 6-7 hours.
- When is done, taste the curry sauce and add salt or coconut amino to taste preference.
- Ladle the ribs carefully into the serving bowls and garnish with parsley.
Each portion contains 5.5 grams total carb, 2.7 grams net carb, 59 g protein and 61 g fat.
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