Ching He Huang/Chinese Food In Minutes/SWEET AND SOUR WUXI RIBS
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Added: December 14, 2010 Views: 850 Ratings: 0
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Added: December 14, 2010 (More info)
Ching He Huang/Chinese Food In Minutes/SWEET AND SOUR WUXI RIBS www.chinghehuang.com itunes.apple.co...
Added: January 01, 1970 (Less info)
Ching He Huang/Chinese Food In Minutes/SWEET AND SOUR WUXI RIBS www.chinghehuang.com itunes.apple.com www.amazon.co.uk www.five.tv Serves 2 to share Prep time: 5 minutes cook in: 10 minutes (plus marinating) The traditional way of preparing these ribs is to slow-braise them in stock, then add the sauce and thicken with blended cornflour. However, for a quicker dish and richer flavour I have shallow-fried the ribs. INGREDIENTS: 600g/1lb 5oz pork ribs, chopped into 3 - 4cm/1¼ - 1½ inch lengths groundnut oil for shallow-frying sea salt and ground white pepper 1 spring onion, sliced, to garnish For the marinade: 2 garlic cloves, finely chopped 2 tablespoons yellow bean sauce 1 tablespoon Shaohsing rice wine or dry sherry For the sweet and sour sauce: 2 tablespoons light soy sauce 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon brown sugar 1 tablespoon runny honey METHOD: 1. Put all the ingredients for the marinade into a large bowl and stir to combine. Add the pork ribs and turn to coat, then cover the bowl and leave to marinate for at least 20 minutes, or as long as possible, in the fridge. 2. Heat a wok over a high heat. Fill the wok to a quarter of its depth with groundnut oil and heat the oil to 180ºC/350ºF or until a cube of bread dropped in turns golden brown in 15 seconds. Using a spider, carefully add the ribs and shallow-fry until browned. 3. Meanwhile, put all the ingredients for the sweet and sour sauce into a small bowl and stir to ...
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