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Thursday, February 21, 2013

Spare Ribs in Black Vinegar Sauce

The dish was prepared during CNY.  A very tasty and appetising spare ribs dish that's easy to prepare [can cooked a day earlier, it tasted even better].  Goes well with steaming hot rice and a plain stir-fry vegetable.  
Ingredients
700 gm spare ribs - cut into bite size pieces
8 shallots - peeled
2 star anise
5cm piece cinnamon stick
1 tbsp oil
Seasoning
150 ml black vinegar
3 tbsp light soy sauce
3 tbsp sugar
600 ml water
  1. Blanched spare ribs in boiling water to remove scums.  Rinsed in water and drained.
  2. Heat oil to saute shallots until aromatic.  Add in star anise, cinnamon stick and stir fry until fragrant.
  3. Add in spare ribs, seasoning and bring to boil.  Lower the heat and continue to cook until the sauce is thickened.
  4. Dish up to serve.

8 comments:

Vivian Pang said...

This remind me 猪脚 醋 while you mentioned black vinegar. I like vinegar with pork. This look good.

kimmy said...

Hi Vivian, taste a little sourish sweet but slightly different cos' there is no ginger used. Taste even better the next day.

Chef and Sommelier said...

HI Kimmy! Never had this before... Is it very sour? If not, will definitely cook this for the kids! They love pork ribs...

kimmy said...

Hi Chef, not very sourish cos' of the sugar. You can taste to adjust the seasoning before adding all the black vinegar.

Phong Hong said...

Kimmy, I love black vinegar. One of my favorites is Too Khar Orr Chor. This spare ribs in vinegar also I will love!

kimmy said...

Hi Phong Hong, yes, you can try with meaty pig trotters too. Sure should be nice.

Esther@thefussfreechef said...

Hi Kimmy, this dish sounds very interesting - black vinegar but with cinnamon and star anise?? I dont think i have ever tried it before, but i will definitely try making it soon!

kimmy said...

Hi Esther, yes my hubby couldn't figure out what I add to cook this dish. Doesn't taste light soy sauce with lime yet sourish sweet.

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