Chinese-style Pork Ribs
SIL has brought a gigantic jar of Foie Gras from her region and we had it for dinner last evening. Hub uncorked a bottle of lovely Loupiac to go with it and we all tried to be merry in spite of the heat, the army of blood-thirsty mosquitoes and the bad news that we should expect to stay longer in Modena than we would like to.
I made a plate of Chinese-style Pork Ribs for everyone to pick on if they should still be hungry. I'm still a little nostalgic about the good Chinese food we had in London and regretful that we hadn't had the chance (and space in the stomach) for some good Indian fare. Maybe next time.
Chinese-style Pork Ribs :
1 Kg Pork Ribs (chopped into manageable portions by your butcher)
2 Tbsp Dry Sherry
2/3 Tsp 5-spice powder
Cornstarch for dusting
2 Tsp toasted Sesame oil
1 Garlic clove (sliced)
1 piece fresh Ginger (sliced)
1-2 Bird's eye chillies
2-3 Tbsp Brown Sugar
2-3 Tbsp Chinese Rice Vinegar
1 Tbsp Dry Sherry
1 Tbsp light Soy Sauce
1 Tbsp Worchestershire Sauce
1 Tsp concentrated Tomato paste
A bit of hot water
Marinate the pork ribs with the sherry, pepper and 5-spice powder for a few hours.
Mix the sugar, vinegar, sherry, soy sauce, worchestershire sauce and tomato paste together.
Heat up enough oil for deep-frying in a wok. Lightly dust the marinated ribs with cornstarch and fry them till they are cook through. Remove and drain on kitchen napkins. Set aside.
Clean the wok and heat up the sesame oil in it. Add the ginger and garlic and fry them till fragrant. Add the chillies and the sauce and heat it in the wok to dissolve the sugar. Taste and adjust the seasoning if necessary.
Return the fried ribs to the wok and coat them well with the sauce. Add a bit of hot water if necessary.
Serve hot with steamed jasmine rice or eat them as finger food.