I am not sure what it called in English, settled on "Braised Pork Ribs" after done a search on google. It is something like sweet and sour pork but these ribs were cooked in the sauce instead of tossing to coat. The secret ingredient for the redish-shining coating is.... sugar! How did I cook it? Stay tuned with My Kitchen, I promise to post the recipe real soon.
* * *
Been busy for the last few days. Before I'm off to a short trip, here is the recipe as promised:
Ingredients (2-3 servings):
300gm spare ribs, chopped into serving size
1 tsp 5-spice powder
1 tsp light soy sauce
1 tbsp corn starch
2 tbsp white sugar
½ tbsp minced garlic
½ tbsp mince ginger
1 cup water
½ tbsp cooking wine (I used shao xing)
Few drop of dark soy sauce
Salt to taste
Oil for deep-frying
Coriander or Shallot for garnish
- Marinate ribs with 5-spice powder, light soy sauce and corn starch for 10-15 minutes.
- Heat oil in wok, deep fry ribs with medium heat until lightly browned. Remove from wok and set aside.
- Empty the oil in wok. With a little bit of oil in wok, stir-fry sugar until golden brown in colour. Sugar will melt first, bubbling and slowly change its colour to golden brown. Keep stirring throughout the process.
- Add in garlic, ginger and fried ribs. Stir to coat. Then add in water, cooking wine and dark soy sauce.
- Bring to boil and let it simmer with lid on for 20-30 minutes on low heat. Check and stir a few times in between, add extra water if necessary.
- Add salt to taste. Turn the heat up, cook until all water is evaporated.
- Dish out, garnish and serve warm.
Points to note:
- The redish colour is depends on the dark soy used. Some brands have more black colour in it so add a little bit at a time.
- Corn starch used in marinade will thicken the gravy and produce thick and shining coating.
(updated on 21 Oct 2008)