WUXI RIBS
Treat family and friends to a Chinese banquet with these wuxi ribs coated in a sweet and sour sauce. Serve with plain rice and steamed greens
Provided by Ching-He Huang
Categories Dinner, Starter
Time 30m
Yield Serves 4 to share alongside other dishes
Number Of Ingredients 13
Steps:
- Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.
- Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.
- In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.
- Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.
Nutrition Facts : Calories 501 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.6 milligram of sodium
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