Five Spice Spareribs Recipe

Summary

Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Pork spareribs1 1⁄2 Pound, divided into individual ribs and cut into 3 inches chunks (700 Grams)
 Oil1 Pint (570 Milliliter, Preferably Ground Nut)
For marinade
 Dry sherry/Rice wine1 Tablespoon
 Light soy sauce1 Tablespoon
 Cider vinegar/Chinese white rice vinegar1 Tablespoon
 Sesame oil1⁄2 Teaspoon
For sauce
 Garlic1 Tablespoon, finely chopped
 Five spice powder1 Tablespoon
 Spring onions1 1⁄2 Tablespoon, finely chopped
 Sugar1 Tablespoon
 Orange peel2 Teaspoon, finely chopped
 Cider vinegar/Chinese black rice vinegar2 1⁄2 Fluid Ounce (70 Milliliter)

Nutrition Facts

Serving size

Calories 1593 Calories from Fat 1428

% Daily Value*

Total Fat 161 g248%

Saturated Fat 31.1 g155.7%

Trans Fat 0 g

Cholesterol 132.2 mg

Sodium 448 mg18.7%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.64 g2.6%

Sugars 4.3 g

Protein 29 g58.6%

Vitamin A 1.5% Vitamin C 9.4%

Calcium 8.2% Iron 9.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a large bowl mix all the marinade ingredients and marinate the spareribs for about 25 minutes at room temperature.

MAKING
2. In a deep -fat fryer or large wok fry the ribs slowly until they are brown and drain on kitchen paper, it can be done in batches.
3. In another wok or frying pan put all the ingredients of sauce, bring to a boil and then reduce the heat.
4. Put in the spareribs and cook it slowly, uncovered, for about 40 minutes, stirring occasionally.
5. To prevent the sauce from drying up, add a little water if necessary, skim off any surface fat.

SERVING
6. Serve hot with rice, noodles, steamed vegetables or as it is with drinks.

TIPS
The cooking oil used to fry the ribs can be strained through a filter, once it has cooled and can be re used when cooking pork next.
Quantcast