Food recipes
Ken Hom's chilli pork spare ribs recipe
Ken Hom's chilli pork spare ribs recipe Ingredients: soup, chicken broth or bouillon, dry beans, snap, green, raw sugars, granulated rice, white, long-grain, regular, unenriched, cooked without salt soy sauce made fro...
Ken Hom's chilli pork spare ribs recipe
Ingredients:
soup, chicken broth or bouillon, dry
beans, snap, green, raw
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
spices, garlic powder
onions, raw
beans, snap, green, raw
sauce, hoisin, ready-to-serve
corn, sweet, white, raw
oil, olive, salad or cooking
pork, fresh, loin, country-style ribs, separable lean only, raw
onions, raw
Directions:
Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp.
Do this in several batches, draining each cooked batch well on kitchen paper.
Combine all the braising sauce ingredients in a large pan and bring to the boil.
Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
Drain off the sauce and remove any remaining fat.
The sauce can now be frozen and re-used next time you want to make this dish.
The dish can be prepared up to this point the day before.
Preheat the oven to 180C/350F/gas mark 4.
Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown.
Baste them from time to time with the braising sauce, if you like.
You can also cook the spareribs under a grill or on a barbecue, until they are brown.
Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 1/2 in) long.
Turn them on to a warm serving platter, garnish with spring onions and serve at once.
Ingredients:
soup, chicken broth or bouillon, dry
beans, snap, green, raw
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
spices, garlic powder
onions, raw
beans, snap, green, raw
sauce, hoisin, ready-to-serve
corn, sweet, white, raw
oil, olive, salad or cooking
pork, fresh, loin, country-style ribs, separable lean only, raw
onions, raw
Directions:
Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp.
Do this in several batches, draining each cooked batch well on kitchen paper.
Combine all the braising sauce ingredients in a large pan and bring to the boil.
Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
Drain off the sauce and remove any remaining fat.
The sauce can now be frozen and re-used next time you want to make this dish.
The dish can be prepared up to this point the day before.
Preheat the oven to 180C/350F/gas mark 4.
Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown.
Baste them from time to time with the braising sauce, if you like.
You can also cook the spareribs under a grill or on a barbecue, until they are brown.
Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 1/2 in) long.
Turn them on to a warm serving platter, garnish with spring onions and serve at once.