Caramalized Popcorn and Japanese pork ribs Recipe

CARAMELIZED POPCORN

Irresistible! Great gift, great idea to receive friends, delicious that lasts 2 weeks crispy!

Popcorn has a thin crunchy layer of caramel, it doesn't stick to your teeth, it's perfect!

Ingredients for 10 cups of popcorn (3 people):

1/4 cup (60ml) of sunflower oil

1/3 cup raw popcorn

100g unsalted butter

1 cup (220g) light brown sugar

1/2 cup (170g) Karo corn glucose

pinch of salt, 1/2 teaspoon of baking soda

1 teaspoon of vanilla essence

Procedures to prepare it:

Put the oil in a pan, turn on the heat and put some popcorn grains in the pan. When the beans burst, add 1/3 cup of popcorn and cover the pan. As soon as they all pop, turn the popcorn into a bowl. Reserve.

Line two large baking sheets with parchment paper. (I spread a little oil on the baking sheet and the baking paper over it so the paper sticks to the bottom of the baking sheet). Reserve. Prepare the caramel: put the butter in a pan. When you are done melting, add brown sugar and corn glucose. Stir with a spatula until the sugar melts and begins to boil. DO NOT MOVE for 4 minutes. After these 4 minutes, add the pinch of salt and stir.

Remove from the heat and working quickly add vanilla and baking soda. Stir with fouet quickly and place this caramel immediately on top of the popcorn. Stir with 2 spoons and quickly divide the popcorn into the two baking sheets prepared with parchment paper. Place in a preheated oven at 110C (very low) and bake for 45 minutes. During this time (45 minutes) open the oven every 15 minutes, remove the baking sheets and stir the popcorn well with the two spoons. Return to the oven. The third and last time, after 45 minutes, keep stirring the popcorn until it cools (3 minutes) and hardens. Turn the popcorn into a bowl and serve.

Japanese pork ribs elaborate dish (you need to stay overnight marinating) but it's worth the wait! It is super soft and with divine flavor.

Ingredients for 12 people:

2 whole pork ribs (1.4 kg each)

Marinade:

2 cups of soy sauce

2 Mirin sake cups (liqueur, culinary use)

2 cups of sake (drink)

2 sliced ​​onions

1 sliced ​​carrot

6 stems of Japanese chives (nirá)

4 chopped garlic cloves

1 piece of ginger (4cm) peeled and cut into slices

2 whole star anise

1 chili pepper without chopped seed

Finish:

Roux: 50g butter with 50g wheat flour

Procedures to prepare it:

Mix all the marinade ingredients. Put the ribs and marinade in a plastic bag. Tie the bag and leave it in the fridge for 1 night, changing positions a few times to marinate evenly. The next day, remove the rib from the bag, place the marinade on a baking sheet and place the ribs on top. Cover the baking sheet with plastic wrap several times and bake in a preheated oven at 130 ° C for 4-5 hours (when the bones are visible, it is ready).

After that time, remove the rib and strain the broth and vegetables through a fine sieve. Bring the stock to a low heat and drain the fat. In a frying pan prepare the roux: put 50g butter, wait for it to melt and gradually add 50g of wheat flour without stopping stirring until it starts to change color. It should be more creamy (if necessary add butter). Add the roux in the sauce gradually stirring the sauce with fouet while placing the roux. (Do not leave the sauce on the fire too long, because otherwise it will reduce too much and accentuate the soy sauce too much, it can get salty.) You can bake first. At the time of serving, brush the meat with the ready-made sauce and bake for 20 min at 180C. Brush a little more sauce when going to the table to be very shiny.