Monday, April 13, 2015

ZHE JIANG PORK RIBS

This pork ribs dish is not difficult to cook yet it is a delicious dish with fragrant sweet, sourish sauce to serve with rice. Very appetizing sauce and pork ribs are tender and has a bite that brings out the flavour and sweetness of the meat.
Moreover, this dish can be prepared immediately or earlier before meal time. Increased the sauce portion if you prefer more gravy.  
Recipe Source – adapted from Hawkers’ Flair Simplified [modified]
Ingredients
600 gm spare ribs – cut into pieces
1 tbsp toasted sesame seeds
Marinade
½ tsp salt
½ tsp bicarbonate of soda
1 egg
1 tbsp plain flour
1 tbsp corn flour
1 tbsp rose wine
3 tbsp water
Sauce [combined]
1 ½ tbsp sugar
2 tbsp black vinegar
2 tbsp tomato sauce
1 tbsp Worcester sauce
½ tbsp chilli sauce
3 tbsp water

  1. Combine spare ribs with marinade and mix well. Marinate for at least 3 hours or overnight.
  2. Deep fry spare ribs in hot oil for about 7 minutes or golden brown [you can pan fry the ribs in a non-stick pan]. Dish and drain.
  3. Remove excess oil. Pour sauce into sauce pan, bring to boil. Add in the fried ribs, mix well to coat ribs with sauce.
  4. Sprinkle sesame seeds and dish up to serve.
This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours
Cook-Your-Books

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6 comments:

  1. Veronica April 13, 2015 at 11:37 AM

    You gotta cook more rice to go with this delicious dish, Kimmy.

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  2. PHApril 14, 2015 at 1:18 PM

    Kimmy, this one is finger licking good! I just wonder, will the ribs be tender enough if fried like this?

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  3. KimmyApril 14, 2015 at 1:47 PM

    HI Veronica, I did cook extra rice whenever I have curries or this kind of saucy dishes. They are especially appetising and it's a waste if there isn't enough rice to go with it. hehehe!

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  4. KimmyApril 14, 2015 at 1:50 PM

    Hi Phong Hong, surprisingly the ribs when marinated and deep fried are tender and has a bite.Did you notice the bicarbonate of soda?It is this ingredient that tenderise the ribs. Sometimes, I use less or omit it and I need to braise the ribs with more sauce to make them tender. So it is a matter of choice. Those at the Chu Char stalls will definitely add the soda....

    ReplyDelete
  5. kitchen flavoursApril 16, 2015 at 11:30 PM

    Hi Kimmy,
    Your pork rib dish looks so delicious! And yes, I would make more gravy!!!
    Thanks for linking!

    ReplyDelete
  6. KimmyApril 17, 2015 at 4:36 PM

    Hi Joyce, more gravy means must cooking more rice too, hehehe! Yummy yummy!

    ReplyDelete