Braised Pork Spare Ribs Recipe
Ingredients
| Pork spare-ribs - 1-1 1/4 lb (450-550 g) | ||
| Soft brown sugar | 1 Tablespoon | |
| Dark soy sauce | 1 Teaspoon | |
| Light soy sauce | 2 Teaspoon | |
| Chinese rice wine - 1 tablespoon | ||
| Cornflour | 2 Teaspoon | |
| Oil | 1 Pint, seasoned | |
| Garlic | 1 Teaspoon, chopped | |
| Spring onions - 2-3, cut into short sections | ||
| Hot green or red chillies - 1-2 small, cut into small bits | ||
| Black bean sauce | 2 Tablespoon | |
| Stock | 1/4 Pint | |
| Green pepper - 1 medium, seeded and cored, cut into small cubes | ||
Directions
GETTING READY
1. To prepare the ribs remove excess fat, then chop each individual rib into 3-4 bite-size pieces
MAKING
2. In a bowl mix sugar, soy sauces, wine and cornflour.
3. Marinate the rib pieces in the mixture for at least 1 hour.
4. In a pan heat the oil until hot, deep-fry the ribs for about 1-2 minutes until golden brown, remove and drain.
5. Pour off the excess oil, leaving about 2 teaspoons in the wok, stir-fry the garlic, spring onions, chillies and black bean sauce for about 30-40 seconds.
6. Add the spare-ribs, blend well, add the stock or water with the marinade and bring to the boil.
7. Reduce the heat and braise under cover for 8-10 minutes, stirring once or twice and adding a little more stock or water if necessary.
8. Uncover and add the green pepper, increase the heat to high again and stir-braise for 1 more minute to reduce the sauce.
SERVING
9. Serve Braised Pork Spare Ribs hot with its cooked juices.
1. To prepare the ribs remove excess fat, then chop each individual rib into 3-4 bite-size pieces
MAKING
2. In a bowl mix sugar, soy sauces, wine and cornflour.
3. Marinate the rib pieces in the mixture for at least 1 hour.
4. In a pan heat the oil until hot, deep-fry the ribs for about 1-2 minutes until golden brown, remove and drain.
5. Pour off the excess oil, leaving about 2 teaspoons in the wok, stir-fry the garlic, spring onions, chillies and black bean sauce for about 30-40 seconds.
6. Add the spare-ribs, blend well, add the stock or water with the marinade and bring to the boil.
7. Reduce the heat and braise under cover for 8-10 minutes, stirring once or twice and adding a little more stock or water if necessary.
8. Uncover and add the green pepper, increase the heat to high again and stir-braise for 1 more minute to reduce the sauce.
SERVING
9. Serve Braised Pork Spare Ribs hot with its cooked juices.
Chef
