Refer link here and here
Ingredients
Olive oil, for frying
Pork Ribs, 2 kg, separated.
Salt and pepper
Garlic, about 6 to 8 cloves, peeled and sliced
Ginger, 10cm piece, peeled and sliced
Chilli flakes, 2 to 4 tsp, to taste
Star anise, 8 whole pieces
Szechuan pepper, 1 tbsp
Shaoxing rice wine, about 600ml or, medium dry sherry
Rice Vinegar, 4 to 5 tbsp
Light soy sauce, about 300ml
Honey, 8 tbsp
Chicken stock, about 800ml
10 spring onions, trimmed and sliced
Tool: I used a large roasting pan (non-stick)
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| you can get your butcher to get rid of the skin, cut into 4 cm width for each. |
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| fry the ribs to slightly crusty, golden colour both sides. In goes the ginger, garlic, star anise, chilli flakes, szechuan pepper, shaoxing wine, rice vinegar, honey, light soy sauce remember to taste as you go, minus plus to season well. |
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| next, throw in lots of spring onion and chicken stock just underneath the top bring it to boil.. |
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| bubbling now..... send straight to the oven, bake for 30 minutes. Turn to opposite side and continue to bake for another 30 minutes. Transfer to the stove. |
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| scoop out the excess oil on the top |
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| over medium high heat, turning it frequently, cook until liquid is reduced to minimum, it's done. ( good to save a small bowl of liquid as gravy for serving) |
Methods
Sprinkle and rub salt and pepper on the pork rib.
Heat up the roasting pan with oil. On high heat, fry both sides of the meat until slightly crusty and golden in colour.
Sprinkle ginger, garlic, szechuan pepper, chilli flakes, star anise and honey and cook for 2 minutes until honey begins to caramelise.
Add in soy sauce, Shaoxing wine, rice vinegar and bring to boil, simmer for a minute, turning both sides once or twice. Taste and adjust the flavours, add a little vinegar if necessary.
Pour in chicken stock and spring onions , bring it to boil.
Transfer to preheated oven of 180C, middle rack, bake for 30 minutes. ( every oven is different, mine had to go for 200C).
Turn slices of ribs to the opposite side, continue to bake for 30 minutes.
Remove the tray out from the oven.
Scoop out the excess oil sitting on the surface of the ribs.
Bring to boil, turning the ribs frequent, cook until sauce is thickened and looked syrupy.
Sprinkle and rub salt and pepper on the pork rib.
Heat up the roasting pan with oil. On high heat, fry both sides of the meat until slightly crusty and golden in colour.
Sprinkle ginger, garlic, szechuan pepper, chilli flakes, star anise and honey and cook for 2 minutes until honey begins to caramelise.
Add in soy sauce, Shaoxing wine, rice vinegar and bring to boil, simmer for a minute, turning both sides once or twice. Taste and adjust the flavours, add a little vinegar if necessary.
Pour in chicken stock and spring onions , bring it to boil.
Transfer to preheated oven of 180C, middle rack, bake for 30 minutes. ( every oven is different, mine had to go for 200C).
Turn slices of ribs to the opposite side, continue to bake for 30 minutes.
Remove the tray out from the oven.
Scoop out the excess oil sitting on the surface of the ribs.
Bring to boil, turning the ribs frequent, cook until sauce is thickened and looked syrupy.
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