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Chinese Pork Spare Ribs with Chestnuts recipe

Chinese Pork Spare Ribs with Chestnuts recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

A delicious dish made from pork spare ribs, which are cooked with potatoes and chestnuts. Serve with freshly cooked rice.


Quebec, Canada

12 people made this

IngredientsServes: 3 - 4 people

  • Marinade
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
  • 1-2 tablespoons cornflour mixed in 1 tablespoon water
  • 450g pork spare ribs, chopped into 2.5 cm pieces
  • 8 chestnuts
  • 2 tablespoons groundnut oil, divided
  • 1 tablespoon chopped garlic
  • 4-6 potatoes, peeled and diced
  • 1 spring onion, diced
  • Sauce
  • 3 tablespoons soy sauce
  • water as needed
  • salt to taste

MethodPrep:10min ›Cook:55min ›Extra time:15min marinating › Ready in:1hr20min

  1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the spare ribs, let marinate for 15 minutes.
  2. Meanwhile boil the chestnuts for 10 mins. Peel the shell off whilst still warm.
  3. Heat a frying pan with half of the oil over high heat. Stir-fry the potatoes until brown. Transfer the potatoes into a saucepan and cover with water. Bring to the boil and cook over medium heat for 10 minutes.
  4. Heat the same frying pan with the remaining oil. Stir-fry the garlic until aromatic, 2-3 minutes. Add the spare ribs and cook until done, about 5 minutes.
  5. Transfer the ribs and chestnuts into the saucepan with potatoes and add enough water to cover 3/4 of the ingredients. Bring to the boil, then simmer for an additional 20 minutes over medium-high heat. Add soy sauce and salt to taste. Garnish with spring onions, if desired.

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Sticky Chinese Pork Spare Ribs

Deliciously sticky and moorish, these ribs are great for entertaining. Once you start, it’s hard to stop – make sure you provide plenty of nap- kins for your guests! The marinade for this recipe also goes great with chicken.

More rib recipes

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Recipe Summary

  • 3 tablespoons hoisin sauce
  • 1 tablespoon ketchup
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 teaspoon rice vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon grated fresh garlic
  • ¼ teaspoon Chinese five-spice powder
  • 1 pound pork spareribs

In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.

Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.

Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Serve these ribs with your choice of fried rice or even plain white rice and a green vegetable. Some good choices are Garlicky Broccoli, Broccoli with Garlic Sauce, or a Stir-Fried Bok Choy.

You can also cook up a batch of Beef and Broccoli, some Fried Chicken Wings, or General Tso’s Chicken, and really have an all-out home-cooked Chinese takeout night!

Whatever you decide, please enjoy this Chinese boneless sparerib recipe!


Barbecue pork at Sun Wah

Sun Wah Bar-B-Q Restaurant (5039 N. Broadway St., Chicago, IL 60640, phone 773-769-1254) has been an Uptown Chicago destination since 1987. Owner Eric Cheng learned Chinese barbecue, in Guangdong Province in Southern China, home of Cantonese cuisine. He fled Mao Zedong’s Cultural Revolution in China in 1972 by swimming eight hours to Hong Kong where he apprenticed and became a Barbecue Master. He emigrated to New York in 1976 and Chicago in 1986. Here’s how he makes barbecue pork (the photos were taken at his previous location):

Strips of pork loin marinate for 20-30 minutes in red bean curd paste, soy bean paste, sugar, salt, monosodium glutamate, oyster sauce, ginger, and dried shallots.

The marinated pork loin strips are skewered and hung in the oven to roast for about 50 minutes. Some ovens use charcoal, but most use gas. The burners go around the bottom of this well-insulated cabinet. There is no smoke.

When done they are dunked in a molasses based sauce similar to Char Siu sauce. Barbecue pork loin sections can be bought in slabs or sliced.

You eat first with your eyes.

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Published On: 2/22/2013 Last Modified: 4/8/2021


Cantonese pork spare ribs recipe

In addition to the preparation time, this recipe requires four hours marinating time.

Ingredients

  • 4 garlic cloves
  • 2 green bell peppers
  • 1.5 kg pork spare ribs
  • 4 tbsp runny honey
  • 250 ml rice wine
  • 2 tbsp rice vinegar
  • 8 tbsp soy sauce
  • 1 tbsp caster sugar
  • 1 tbsp groundnut oil
  • 4 garlic cloves
  • 2 green bell peppers
  • 3.3 lbs pork spare ribs
  • 4 tbsp runny honey
  • 8.8 fl oz rice wine
  • 2 tbsp rice vinegar
  • 8 tbsp soy sauce
  • 1 tbsp caster sugar
  • 1 tbsp groundnut oil
  • 4 garlic cloves
  • 2 green bell peppers
  • 3.3 lbs pork spare ribs
  • 4 tbsp runny honey
  • 1.1 cups rice wine
  • 2 tbsp rice vinegar
  • 8 tbsp soy sauce
  • 1 tbsp caster sugar
  • 1 tbsp groundnut oil

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 60 mins
  • Serves: 6

Step-by-step

  1. Peel and chop the garlic, then deseed and chop the bell peppers. Remove some of the fat from the spare ribs, cut into pieces and marinate for 4 hours at room temperature (not too warm a place) with the honey, wine, vinegar, soy sauce, sugar and garlic.
  2. Preheat the oven to 210°C/gas mark 6½. Drain the spare ribs (retain the marinade) and arrange on a grill (broiler) rack set over a roasting tin with a little water in the bottom of the tin.
  3. Cook in the oven for 40 minutes, turning them from time to time so that they brown evenly. Drain on a plate.
  4. Heat the oil in a wok and fry the peppers for 1 minute. Add the spare ribs and marinade, then let them caramelize and the sauce thicken for 5–8 minutes over a high heat. Serve the spare ribs with white rice.

Recipe extracted from China Towns by Jean-François Mallet.

Chinatowns, copyright © 2014 Hachette-Livre (Hachette Practique)

Recettes et photographies : Jean-François Mallet, textes Emmanuelle Jarry, dessins Marie-Paule Jaulme

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Sweet and Sour Pork Ribs | China Food Chinese Homemade Dish Recipes

Ingredients

  • 500 g pork ribs
  • moderate oil and salt
  • green onion
  • 2 slices of ginger
  • 10 peppercorns
  • 1 star anise
  • 1 tbsp cooking wine
  • 3 tbsp rock sugar
  • 3 tbsp vinegar
  • ½ tbsp teriyaki soy sauce
  • moderate white sesame

Instructions

1. Blanch the pork ribs, add onion, ginger slices, peppercorns, star anise, cooking wine, and cook for 20 minutes.

2. Heat the pan with oil, add rock sugar, and stir with a shovel until the color turns brown.

3. Add ribs and minced ginger and stir-fry evenly.

4. Pour half a bowl of hot water, then add salt, Teriyaki sauce, 2 tablespoons of vinegar, boil over high heat and simmer for 20 minutes.

5. When a little soup is left, pour in the remaining 1 tablespoon of vinegar, sprinkle with white sesame seeds, and mix well.

Notes

Sweet And Sour Pork Ribs Benefits

Sugar can benefit the spleen and stomach, nourish the skin, and proper consumption can also help to increase the body’s absorption of calcium. All sweet and sour dishes have liver benefits.

In addition to protein, fat and vitamins, pork ribs also contain a lot of nutrients such as calcium phosphate and collagen. After the ribs are stewed, most of their soluble calcium, phosphorus, sodium, potassium, etc. spilled into the soup. Can be better absorbed by the body.

Pork is rich in high-quality protein and fatty acids, which can improve iron-deficiency anemia. However, due to the high cholesterol content in pork, obese people and those with higher blood lipids should not eat more.

The vinegar can remove the smell and protect the nutrients. It also softens bones and promotes calcium absorption. It can be appetizing, help digestion and absorption, and make the appetite strong. Vinegar has good antibacterial and bactericidal effects, and can effectively prevent intestinal diseases, influenza and respiratory diseases. Vinegar can soften blood vessels, lower cholesterol, and is a cardiovascular and cerebrovascular blood pressure. The patient’s healthy condiment. It can play a good role in protecting the skin and hair, can eliminate fatigue and promote sleep.

Do you like Chinese cuisine recipes? Do you have any questions or a few suggestions about this Chinese homemade sweet and sour pork ribs? This is why we have a comment section on this Asian china food blog. Feel free to post one or two comments, and we will get back to you as soon as possible!


Directions

Separate the pork into ribs. Cook in boiling water for 15 minutes, then drain and dry on kitchen paper. Heat oil in frying pan. Add ribs and stir in hoisin and soy sauces. Cook gently for 20 minutes.

Prepare Sauce: Shred ginger, deseed pepper and cut into thin strips. Peel and crush garlic.

Heat oil in a saucepan, add garlic, ginger and pepper and stir-fry for 2 minutes.

Remove from heat and stir in soy sauce, sherry, tomato puree, vinegar and sugar. Blend cornflour with fruit juice and water and add to the pan bring to the boil and cook for 2 minutes, stirring constantly.

Place ribs in a warmed serving dish pour sauce over and serve immediately with boiled rice.


Chinese-style pork spare ribs

(Debra Samuels for The Boston Globe)

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You can use this sauce for Chinese roast pork. Cut a pork tenderloin into two long strips follow the marinating and cooking instructions below.

5 1/2pounds St. Louis-style pork spare ribs (about 16 ribs separated)
1/4cup soy sauce
2tablespoons hoisin sauce
1/2cup sugar
1/4cup red or white wine or sake
1/4cup ketchup
6scallions, cut into 4-inch lengths and smashed
6cloves garlic, thinly sliced
1/4cup water

1. Have on hand 2 half-gallon zipper plastic bags. Divide the ribs between them.

2. In a large bowl combine the soy and hoisin sauces, sugar, wine or sake, ketchup, scallions, and garlic. Mix well. Stir in the water. Pour half the sauce into each bag. Carefully press the air out of the bags, then close the zippers. Rub the sauce around all the ribs. Refrigerate for several hours, turning once to redistribute the sauce.

3. Set the oven at 450 degrees.

4. About 15 minutes before cooking, remove the ribs from the refrigerator. Line a roasting pan with heavy duty foil. Place the ribs and marinade in the pan, leaving space between them.

5. Cook the ribs for 35 minutes, turning every 15 minutes. Cut into the meat down to the bone to make sure there is no bright pink color. If they are burning, turn the heat down to 425 degrees. Place ribs on a platter and brush any cooking juices onto the ribs. (Set aside 4 ribs for the ramen.) Serve with white rice and bok choy. Debra Samuels. Adapted from Jeanne Tahnk.


Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.


How to make Chinese Spare Ribs Recipe in 4 simple steps

Let&rsquos take a look how to prepare this amazing dish in four simple steps.

Step 1- Blanch the pork ribs.

Prepare a pot of boiling water. Place the pork ribs in a saucepan or skillet, and make sure the amount of water is sufficient to submerge the entire rib. I use a wok since I do not have a skillet large enough for the ribs.

Bring the water to a boil. Wait for five minutes and then remove the ribs and drain.

OK. We are supposed to braise the pork ribs, not blanching it in water, right?

Blanching the pork rib is an essential pre-treatment before proceeding to braise. Some pork ribs may have a strong gamey taste, and blanching can effectively remove the unpleasant taste of the pork.

This process will not reduce the flavor since it takes only five minutes.

Step 2- Prepare the braising liquid.

The herbs, spices, and seasonings in the braising liquid define the complex and yet subtle flavor of the pork rib.

This step begins with adding two tablespoons of vegetable oil to the wok over medium heat.

Put your palm about two inches above the surface of the oil. If you can fill the heat from the oil, it is now hot enough to saute the herbs and spices.

Then add five slices of ginger, three cloves of garlic, two stalks of scallion, one star anise of about seven to ten star-points, and one stick of cinnamon, about 5 cm length. Saute the spices slowly over low heat until they turn aromatic.

Next, add 2 tablespoons of fermented soybean paste, 2 tablespoons of light soy sauce, 4 teaspoons of oyster sauce, 2 teaspoons of sugar, 1 teaspoon of sesame oil, 4 tablespoons of Shaoxing wine, and lastly 1500 ml of water.

Stir and mix well the liquid and wait until it is boiling.

Do you realize that there is no salt in the recipe?

The soybean paste, light soy sauce, and oyster sauce all contain salt, which will provide sufficient saltiness to the recipe. Bear in mind that the amount of salt in different brands of soybean paste, light soy sauce, and oyster sauce are not the same. Therefore, I always like to adjust the saltiness of the sauce right before serving. If you follow this recipe, the saltiness is joust right in most cases. But you can add additional salt and light soy sauce during the final adjustment of the flavor.

Step 3- braise the pork ribs

And now you have completed most of the work. Just place the spare rib in the skillet (or wok in my case) and start braising it over low heat with the lid on.

Now sit back and relax. Have your coffee break or pick up a storybook. All you need is to check the progress of the braise occasionally.

There are two common questions about braising. First, should I close the lid or leave it open? And the second question, how long should I braise the rib?

Here are a few tips to help you make sure that you get the flawless Chinese Spare Ribs.

  • You can either leave the lid on or otherwise. If you cook without the lid, please monitor the level of water in the skillet regularly, as it will dry out pretty fast. The advantage of putting the lid on is that you do not need to check the amount of liquid often.
  • Always use the lowest heat to cook. You can raise up the skillet a little by putting a steaming rack on top of the stove and place the skillet on it. Bear in mind that you are braising the rib for three hours. The meat will eventually be so soft that it just falls off from the bone.
  • Since the rib is only partially submerged in the liquid, it is best to turn the spare ribs over occasionally to ensure even cooking.
  • The actual duration of braising depends on the heat and whether it is covered. Generally, it takes about three hours, but you can stop short once the meat is tender and soft.

Step 4- Thicken the sauce

After three hours of braising, there is only one more step remain before serving &ndash to make the umami-rich sauce to coat the pork ribs.

Check the amount of the braising liquid.

If it is too dry, add a bit of water and bring it to a boil again. Then add some cornstarch slurry to thicken the liquid to form a thick sauce. Sometimes the liquid is already thick enough as the result of the gelatin from the bone. In this case, you can just omit the cornstarch slurry. The goal is to form a thick sauce that will cling to the rib, that for sure will tantalize your taste buds.

Remove the spare rib from the saucepan, place it on a large plate. Pour the thick sauce over the rib. Garnish with scallion. Serve.

Final note

This recipe is easy to prepare. You can adjust the amount of each ingredient according to your preference, and it will still turn out to be outstanding. You can follow this recipe for the first time and make changes during your next attempt. Chinese Spare Ribs are best to serve with steamed white rice along with some leafy vegetable. Guarantee to make your belly rumbles!

Now it is your turn to cook. Leave your comments and questions below, and I&rsquoll try to reply as soon as possible.


Watch the video: Spareribs with chestnuts