BRAISED CHINESE PORK RIBS (WUXI STYLE) 無錫排骨
This Chinese pork rib is characterized by the sweetness of rock sugar, sourness of the red vinegar 镇江红醋 and the flavor from rice wine. The braise is cooked down and caramelized into a thick, luxurious red sauce, enrobed the ribs within.
Provided by KP Kwan
Categories Main
Time 13h10m
Number Of Ingredients 16
Steps:
- Cut the spareribs into single-bone pieces. Add the salt, light soy sauce, then marinate overnight.
- Blanch in hot water for three minutes to remove blood and impurities. Rinse and drain in a colander. (Optional step)
- Saute ingredients (B) with the oil in the pan until fragrant. Remove the aromatics.
- Heat the remaining vegetable oil in the frying pan. Pan-fried the spare ribs over medium heat until golden brown on both sides. Remove and set aside.
- Add ingredients (C). Bring the liquid to a boil and simmer for one hour over low heat or until the ribs become tender. Add water if necessary.
- Remove the ribs from the braising liquid.
- Strain the braising liquid through a fine sieve. Reduce the liquid. Thicken with the 1/2 teaspoon of cornflour.
- Add the ribs back to the sauce. Coat the ribs with the sauce and reduce the sauce further until it becomes syrupy. Serve.
Nutrition Facts : Calories 1115 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 281 milligrams cholesterol, Fat 83 grams fat, Fiber 3 grams fiber, Protein 61 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 2 servings, Sodium 2317 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
WUXI SPARERIBS
I got this recipe from my October issue of Gourmet and made it for dinner tonight. It is the best Chinese dish I have ever made, authentic to the bone! The meat is so tender and the sauce is heavenly. I served it over plain white steamed rice!
Provided by Grace Lynn
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
- Transfer scallion to a work surface and return pot of water to a boil.
- Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
- Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
- Carefully tie blanched scallion into a knot and add to pot with ribs.
- Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.
- Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.
- Whisk together cornstarch and remaining tablespoon water in a cup.
- Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
- Remove from heat and stir in sesame oil.
- Serve sprinkled with chopped scallion and cilantro.
Nutrition Facts : Calories 364.4, Fat 27.9, SaturatedFat 8.7, Cholesterol 90.9, Sodium 601.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.3, Protein 18.9
WUXI SPARERIBS
Provided by Wang Haibo
Categories Wine Ginger Dinner Lunar New Year Beef Rib Winter Anise Cinnamon Sesame Soy Sauce Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings(as part of a Chinese meal)
Number Of Ingredients 14
Steps:
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute. Transfer scallion to a work surface and return pot of water to a boil. Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot. Carefully tie blanched scallion into a knot and add to pot with ribs.
- Add wine, soy sauces, 3 cups water, ginger, anise, cinnamon, sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour. Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more. Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute. Remove from heat and stir in sesame oil. Serve sprinkled with chopped scallion and cilantro.
WUXI RIBS
Treat family and friends to a Chinese banquet with these wuxi ribs coated in a sweet and sour sauce. Serve with plain rice and steamed greens
Provided by Ching-He Huang
Categories Dinner, Starter
Time 30m
Yield Serves 4 to share alongside other dishes
Number Of Ingredients 13
Steps:
- Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.
- Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.
- In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.
- Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.
Nutrition Facts : Calories 501 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.6 milligram of sodium
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