Asian-Style Ribs with Pineapple

Peel and slice the ginger. In a large bowl, whisk together the beef stock, sherry and soy sauce. Add the anise, pepper, cardamom, star anise, cinnamon, brown sugar, orange peel and the ginger, add the meat, cover marinate in the refrigerator overnight.

Place the meat, marinade and 200 ml (approximately 1 cup) of water in a large saucepan, cover and simmer over medium heat, turning the meat several times until very tender, about 4 hours. Drain well.

Cut the meat off the bones, slice and pat dry. Heat the butter in a skillet and working in batches, saute the meat until lightly crisped. Stir in the curry and a little broth, season to taste. In a small bowl, stir the cornstarch and a little cold water until smooth, add to the pan and cook, stirring until thickened.

Peel, the pineapple, halve, remove the hard core and cut into wedges. Peel the carrot and thinly slice lengthwise. Cut the scallions into long strips. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips.

Blanch the carrots in a pot of boiling salted water for 3 minutes. Blanch the scallions for about 1 minute, drain well. Heat the butter in a skillet add the vegetables, pineapple and sugar and cook until lightly caramelized.