Lu Rou Sichuan Triple Cooked Spareribs With Chiles Recipes

XIAO JIANMING'S SPARERIBS WITH CHILES

Xiao Jianming's Spareribs with Chiles image

Active time: 30 min Start to finish: 30 min

Yield Makes 4 main-course servings

Number Of Ingredients 13

Ingredients

1/4 cup potato starch or cornstarch mixed with 1/2 cup water
1 teaspoon salt
2 lb pork spareribs, cut crosswise into 2-inch pieces by butcher
6 cups plus 2 tablespoons peanut oil
1 teaspoon dried hot red pepper flakes, coarsely ground in a spice grinder
1/2 tablespoon Chinese chile bean sauce or paste
3 dried Facing Heaven chiles (1-inch bell-shaped hot red chiles) or 3 (2-inch-long) dried hot red chiles
2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
2 teaspoons sesame seeds
1 teaspoon sugar
2 teaspoons Asian sesame oil*
1 teaspoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee)
a deep-fat thermometer

Steps:

Whisk together potato starch mixture and salt in a large bowl, then add ribs and toss to coat. Heat 6 cups peanut oil in a wok or 5-quart heavy saucepan over moderately high heat until it registers 280°F on thermometer. Transfer ribs to wok with a slotted spoon and fry until just beginning to color but not yet pale golden, about 5 minutes. Transfer to paper towels to drain.
Heat same oil to 380°F and fry ribs again, until dark brown and crisp, about 5 minutes more, then transfer to clean paper towels to drain. Transfer hot oil to a large saucepan to cool before discarding.
Add remaining 2 tablespoons peanut oil, red pepper flakes, and chile bean sauce to cold, cleaned wok, then stir-fry over high heat until fragrant, 2 to 2 1/2 minutes. Add ribs, whole chiles, wine, sesame seeds, and sugar, and continue stir-frying until chiles are fragrant, about 1 minute. Transfer ribs to a bowl and toss with sesame and chile oils.
*We prefer Eden brand sesame oil (available at natural foods stores), which is nutty and well balanced, as well as China Bowl, a supermarket brand, which is a little milder.

LU ROU/LU JI/LU DAN (CHINESE SOY-STEWED PORK, CHICKEN, OR EGGS)

Lu Rou/Lu Ji/Lu Dan (Chinese Soy-Stewed Pork, Chicken, or Eggs) image

Adapted from the Frugal Gourmet's "Three Ancient Cuisines", this sauce may be saved and used again and again as long as it is refrigerated between uses, and brought to boiling before each use. The proportions and ingredients are flexible. Each time you use the sauce, you need to add some of the ingredients again, to refresh the flavor.

Provided by Kate S.

Categories Pork

Time 2h15m

Yield 4-8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups water
2 cups soy sauce
1 star anise
1/2 cup shaoxing rice wine
1/4 cup brown sugar
4 slices ginger
1 -2 lb chicken pieces (other poultry or meat may be used as well, but no fish or seafood) or 1 -2 lb pork (other poultry or meat may be used as well, but no fish or seafood)
green onions or cilantro, garnish
sesame oil, garnish

Steps:

Combine all ingredients except garnishes in slow cooker or saucepan. (If eggs are used, keep them in the shell.) Simmer on low heat for several hours or all day.
Part-way through cooking, remove eggs from the pot, peel them, and return eggs to pot to soak in the flavors of the sauce for another hour or more.
To serve, remove eggs or meat from the sauce with a slotted spoon. Garnish and serve as part of a Chinese meal. Strain sauce and store in the refrigerator for future use.

Nutrition Facts : Calories 339.9, Fat 10.9, SaturatedFat 3.6, Cholesterol 422.2, Sodium 8216.5, Carbohydrate 23.8, Fiber 1.1, Sugar 16.2, Protein 29.6

SZECHUAN-FLAVORED COUNTRY-STYLE SPARERIBS

Szechuan-Flavored Country-Style Spareribs image

Categories Garlic Ginger Appetizer Bake Pork Rib Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Serves 4

Number Of Ingredients 8

Ingredients

4 pounds country-style spareribs, cut into individual ribs
1 1/2 tablespoons Szechuan Salt-Pepper
2 tablespoons minced peeled fresh ginger
3 large garlic cloves, minced
2 tablespoons oriental sesame oil
3/4 cup hoisin sauce
3/4 cup plum sauce
Fresh cilantro sprigs

Steps:

Line large baking pan with foil. Place ribs in pan. Combine salt-pepper, ginger and garlic in small bowl. Rub into ribs. Drizzle with sesame oil and rub into ribs. Cover and refrigerate overnight.
Preheat oven to 350°F. Uncover ribs and roast 45 minutes, turning once and basting occasionally with drippings. Combine hoisin and plum sauce. Brush liberally over ribs, covering all sides and using all of glaze. Continue roasting until ribs are tender and glazed, about 20 minutes longer. Transfer ribs to platter. Garnish with cilantro and serve.

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