I absolutely love these babies especially to serve as a starter/nibble with mocktails/ other drinks. There is nothing exciting than getting your guests' finger dirty making them feel at home ( Avoid if you have fussy guests, I know I have potential ones). I made them last over new year and they vanished in minutes. Felt like the washing powder advert - dhoondte reh jaoge!!!!!
A few things before we start:
- Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long.
- Recipe calls for peanut oil. I didn't have some, so used regular vegetable oil and it worked fine.
- For the marinade please use sesame oil, it does make a difference.
- I use natural soya sauce for all my cooking like kikkoman, since they are safer if you are serving for kids.
- The last step can be done in a slow cooker, obviously over a longer period of time. I feel, doing this gives me time to prepare my main,s when I have guests coming home, and I can serve these ribs as nibbles with cocktails or other drinks hot from the slow cooker.
- When cooking over hob, if the sauce dries up, add a few tsps of warm water to keep the ribs moist.
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Chinese Pork Spare Ribs
Serves 4
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Ingredients:
1- Pork spareribs - 750g
2- Groundnut (peanut) oil - 600ml
3- For Marinade
Rice wine or dry sherry - 1 tbsp
Light soy sauce - 1 tbsp
Chinese rice vinegar or cider vinegar - 1 tbsp
Sesame oil - 2 tsp
Cornflour - 1 tbsp
2- Groundnut (peanut) oil - 600ml
3- For Marinade
Rice wine or dry sherry - 1 tbsp
Light soy sauce - 1 tbsp
Chinese rice vinegar or cider vinegar - 1 tbsp
Sesame oil - 2 tsp
Cornflour - 1 tbsp
4- For the sauce
Finely chopped garlic - 2 tbsp
Five-spice powder - 2 tsp
Finely chopped spring onions - 3 tbsp
Chinese rock sugar or granulated sugar - 3 tbsp
Shaoxing rice wine or dry sherry - 3 tbsp
Chicken stock - 150ml
Light soy sauce - 1 1/2 tbsp
Dried grated orange peel - 2 tbsp
Chinese rice vinegar or cider vinegar - 85ml
Method:
Adapted from: By Ken Hom From Saturday Kitchen
Also check out
Pork Vindaloo
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Cheers
Sherin Deepu
Finely chopped garlic - 2 tbsp
Five-spice powder - 2 tsp
Finely chopped spring onions - 3 tbsp
Chinese rock sugar or granulated sugar - 3 tbsp
Shaoxing rice wine or dry sherry - 3 tbsp
Chicken stock - 150ml
Light soy sauce - 1 1/2 tbsp
Dried grated orange peel - 2 tbsp
Chinese rice vinegar or cider vinegar - 85ml
Method:
- Marinate your spare ribs in (3) for 25-30 minutes in room temperature. Remove the spareribs from the marinade with a slotted spoon.
- Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, fry the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper.
- Now for the sauce. Mix (4) bring it to the boil in a wok and then reduce the heat. Add the quick fried spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
- Skim off any surface fat and serve warm with lots of kitchen tissue.
Adapted from: By Ken Hom From Saturday Kitchen
Also check out
Pork Vindaloo
If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.
Thank you xx
Cheers
Sherin Deepu
Wow!! That's a steller recipe!! Bookmarked.
ReplyDeleteI dont eat pork,but the picture is seriously droolworthy.
ReplyDeleteThank u ladies. Priya, Chicken wings come out really well with this recipe dear.
ReplyDeleteI dont buy pork at home but seriously this look super yummy, loved that glazy look....btw sherin thanks for ur comment on elaneer pudding, we get elaneer here in indian shop but i didnt use those as i didnt have vettu kathi, I picked up elaneer shavings(elaneer pada) from korean shop and used canned young coconut water and it turned out just fine, but dont think frozen one can replace the taste of fresh ones !!
ReplyDeleteOn really, I should try then. I love elaneer pudding. thank u dear.
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