Garlic pork
Pork button bones are the rib tips. They are very meaty but require caution when eating to separate out the small bones. I often think it is like eating sunflower seeds. Pork chops or spareribs can also be used with this recipe.
Cut the onion into slices and place in the bottom of a crockpot.
Rinse the pork button bones under cool water and place in a colander to drain.
Mix the soya sauce and garlic together in a large bowl. Add the drained pork and coat well. Lay the meat pieces on the bed of onions in the crockpot.
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Pour in the remaining sauce. Cook on low six to eight hours or on high for four hours.
When the meat is tender, put it on an oiled cookie sheet, with sides.
Place on a hot barbecue for 10 to 15 minutes or in the oven under the broiler for three to five minutes to brown the meat. Watch closely as it can burn quickly.
Pour the remaining sauce into a casserole that is large enough to hold the meat.
While the meat is browning, mix the cornstarch in the water to dissolve. Add to the sauce in the casserole. Place in the microwave to simmer and thicken for two minutes on high power, stirring after one minute.
When the meat is beginning to darken, add it to the sauce and serve.
* I find the easiest way to peel and crush a garlic clove is to take a small slice off the root end and then lay the clove on a cutting board and firmly press down on the garlic with the side of a wide chef’s knife.
Press down two or three times in different directions until it’s crushed. The papery skin will just slip off.
