Skip to main content

Balsamic Sugary Pork Ribs ~ 糖醋排骨

 


These Balsamic Sugary Pork Ribs are finger licking good, sweetish with a hint of vinegar.  I requested the butcher to chop them into 3 to 3.5 inch lengths so that they can be eaten with fingers.  They were juicy and  tender, deliciously coated with the thick sauce.  Definitely a recipe for keeps.




Balsamic Sugary Pork Ribs  ~   糖醋排骨

Ingredients

  • 500 gm pork ribs
  • 5 pips of garlic, chopped
  • 3 slices of ginger
  • 3 Tbsp rock sugar
  • 1 Tbsp shaoxing wine
  • 2 Tbsp Balsamic vinegar
  • 2 star anise
  • 1 Tbsp light soy sauce
  • 1/2 Tbsp dark soy sauce
  • White part of the spring onions
  • Black pepper
  • Salt to taste
  • Lightly toasted sesame seeds (optional)
Method
  1. Wash the pork ribs, pat dry.
  2. In a wok, add some oil and shallow fry the pork ribs, flipping from side to side till lightly brown.  Remove and drain off the oil.  Scoop up any excess oil from the wok.
  3. In the same wok, add 5 Tbsp water and 3 Tbsp rock sugar, on medium heat, stir to create a caramel.
  4. Pour in the pork ribs and stir-fry.
  5. Add garlic, ginger and the white part of the spring onions.  Add hot water to cover the ribs and add in 2 star anise.
  6. Also add the light and dark soy sauce, balsamic vinegar and Shaoxing wine.
  7. Braise for about about 40 mins. or till ribs are tender, if not, add more hot water and simmer till ribs are done.
  8. Let the sauce infuse into the ribs and cook till semi-dry.   Fine tune to taste.
  9. Dish out and garnish with spring onions and sesame seeds.



Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more