Today's featured Chef recipe is provided by Va de Vi bistro located in Walnut Creek, CA.  Va de Vi presents a menu of "small plates" to encourage sharing and exploring the international cuisine of executive Chef Kelly Degala.  

Kelly's 'Adobo Pork Ribs' are based upon a childhood dish his father made.  If only we all grew up with such amazing meals!  Complementing the Adobo Pork Ribs is his delicious 'Ono Garlic Fried Rice'.  Expect to hear more about Chef Degala in the near future as he has recently opened, Pres a Vi, the San Francisco sister restaurant to Va de Vi!

Adobo Pork Ribs with Ono Garlic Fried Rice

by Chef Kelly Degala

I have fond memories of my dad making these ribs when I was growing up.  He made the sauce fiery hot by adding a good shaking of Sriracha sauce.  No matter how spicy he made it, it was never too hot for me.  When I make these ribs for my family, I serve them with Ono Garlic Fried Rice, because that is what I'm used to.  But steamed white rice is good as well.  

Tips

• At Va de Vi, I split the ribs in half horizontally before cooking to make smaller riblets.  
• Like most stews and braised meats, the flavor improves when the ribs are cooked a day ahead and refrigerated in the sauce overnight.
• If you have room, refrigerate the ribs in the saucepan they were cooked in.  Then all you need to do is put the pan back on the stove and simmer until heated through.
• Chicken thighs can be substituted for the ribs.  Cook them until the meat is tender and almost falling off the bone, 35 to 45 minutes.  
  

Ingredients 

• 2 tablespoons vegetable oil
• 1 rack pork spare ribs (about 3 lbs.), divided into quarters
• 6 cloves garlic with peel, smashed
• About 6-inches of unpeeled ginger, cut into pieces and smashed
• 3 green onions with tops, cut into 1-inch pieces
• 4 whole star anise  
• 1 tablespoon whole black peppercorns
• 4 bay leaves
• 12 sprigs fresh thyme
• 3 cups unseasoned rice vinegar
• 1 ½ cups aji-mirin
• 1 ½ cups soy sauce
• ½ cup superfine sugar

Presentation

• Ono Garlic Fried Rice, see recipe below
• Sprigs of cilantro
• Sriracha sauce, for serving (optional)

    
To cook ribs:  In a large, wide saucepan, such as a Dutch oven, over medium high heat, heat oil until hot.  Cook ribs in batches until golden brown on both sides, about 5 minutes, removing them to a bowl when browned.  Add garlic, ginger, and green onions to pan and stir-fry until aromatic, 1 minute.  Add ribs and stir-fry 2 minutes.  Make a bouquet garni by wrapping star anise, peppercorns, bay leaves and thyme in cheesecloth and tying with string to secure.  Add bouquet garni to ribs.  In a medium bowl, stir together rice vinegar, aji-mirin, soy sauce and sugar until sugar is dissolved.  Pour over ribs; there should be enough liquid to cover them.  Bring to a boil.  Reduce heat and simmer, covered, for 60 minutes or until meat is tender and beginning to fall off the bone.  Remove bouquet garni.  Cut between ribs.  

To plate:  Spoon a mound of rice onto each plate.  Place 3 to 4 ribs on rice.  Ladle a small amount of sauce over, not so much that it pools on the plate.  Garnish with sprigs of cilantro.  Pass Sriracha sauce for those with fiery palates.

Makes 6 servings.          

Ono Garlic Fried Rice

by Chef Kelly Degala

While working in Hawai'i, I had the pleasure of working with Thomas Bunker. He was my General Manager during my tenure in Hawai'i and had given me the nick name, 'Ono Chef', based on the food that I created. The word, "ono", in Hawaiian, means delicious and I think that is a fitting name for this flavorful, yet simple dish.  The rice is cooked until the bottom is golden and crusty, the way fried rice is always cooked in China.  I call soggy fried rice the American version.  This makes a delicious entrée as well as a side dish.

Tips

• To get 4 cups cooked rice, cook 2 cups raw Jasmine rice according to package directions.   
• Cook fried rice as close to serving as possible.  It can be gently reheated in skillet, if necessary.  
  

Scrambled eggs

• 4 eggs
• 1 tablespoon vegetable oil
• 1/3 cup thinly sliced green onions with tops
  

Rice

• 2 tablespoons vegetable oil
• 1/3 cup diced Chinese sausage (2 sausages)
• 1 tablespoon finely chopped garlic
• 4 cups cooked Jasmine rice
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce

To scramble eggs:  Stir eggs with a fork until blended.  In a 12-inch skillet, preferably non-stick, heat oil over high heat until hot.  Add eggs.  Sprinkle green onions over.  Stir gently with a silicone rubber spatula or wooden spoon until lightly scrambled.  Transfer to a bowl. 

To cook fried rice: Heat 2 tablespoons oil in the same skillet over high heat until very hot, about 2 minutes.  Add sausage and garlic.  Stir-fry for 30 seconds.  Add rice and cook, stirring to break up kernels, until rice begins to brown on bottom, about 4 minutes.  Stir up rice from bottom until kernels are separated.   Add soy sauce.  Stir and toss until mixed.  Stir in oyster sauce.  Add eggs, breaking them up with a spoon as you stir.  Continue to cook until some of the kernels are golden and crispy. 

Makes 6 servings. 

About Va de Vi

Va de Vi translates to 'It's About Wine' in Spain's Catalan language.  Of course "It's About Food" too!  Va de Vi presents international, eclectic small plates using seasonal produce and selected regional products.  Perhaps the best way to experience Va de Vi is to sample several tastes and share with your friends.  Proving wine truly is important, Va de Vi offers an international wine list of over 100 bottles of wine, 49 different wines by the glass, and several pre-arranged wine flights to enable comparison between different wines.

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