ID: 95b6d9b0...
These are glossy, sweet, and tangy spare ribs that are ridiculously addictive. Using classic Chinese red-braising techniques, this recipe creates a beautiful, sticky, mahogany-colored glaze that perfectly coats each piece of pork.
等待影片載入...
Blanch pork ribs in cold water, skimming off impurities, then rinse and drain. → Caramelize brown sugar in oil, then add ribs and toss to coat. → Add soy sauces, cooking wine, vinegar, water, and aromatics. Cover and braise for 25 minutes on low heat. → Remove aromatics, increase heat, and reduce the sauce until it becomes a thick, sticky glaze coating the ribs. → Serve garnished with sesame seeds and chopped spring onions.
Blanch pork ribs in cold water, skimming off impurities, then rinse and drain. → Caramelize brown sugar in oil, then add ribs and toss to coat. → Add soy sauces, cooking wine, vinegar, water, and aromatics. Cover and braise for 25 minutes on low heat. → Remove aromatics, increase heat, and reduce the sauce until it becomes a thick, sticky glaze coating the ribs. → Serve garnished with sesame seeds and chopped spring onions.
正在分析烹飪步驟...
Using short-cut spare ribs is ideal for this dish as they get more sauce coverage. They can often be found pre-cut at Asian butchers.
Blanching the ribs by starting them in cold water is a key Chinese technique to effectively draw out impurities and ensure a cleaner tasting dish.
During the final reduction step, watch the pan closely and keep tossing the ribs to prevent the sugar-based glaze from burning.
This dish is not meant to be overly saucy. The goal is a thick glaze that clings to each rib, rather than a pool of sauce at the bottom.
請登入以加入討論並賺取 XP！
載入評論中...