How do you enjoy pork ribs? In
Chinese cookery, sweet and sour is one of the most popular flavor
combinations. And cooked pork ribs with soy sauce. Or black bean sauce with
steamed pork ribs, and the list go on….
Have you ever tried braised pork ribs
with cilantro roots OR stems and coriander seed? Cilantro's roots or stems, and
coriander seeds are what make these ribs unique. You only need a little bit of patience, but it
will be well worth it.
When you visit a supermarket, you
will find two different types of ribs: back ribs and side ribs, often known as
spareribs. Back ribs cost more, but they are also tastier and have a greater
flavour. They will be more uniform in size if you cut them into separate,
individual pieces. Even while spareribs are less expensive, they are also more
erratic, thus cutting them into individual ribs won't produce the same
attractive results. My back ribs will be sliced into individual pieces. You can
just grab a piece with your hands and chew on it; it is so delicious!
If you’ve pork ribs in Chinese
restaurants, you must have noticed how small the pork ribs look. Instead of
using regular-sized ones which measure around 3 inches. Chinese prefer chopping
them into small chunks which can be easily picked up by chopsticks. I think
part of that has to do with the fact that it’s a lot more energy-efficient to
cook little pieces quickly. That said, please feel free to cut the ribs with
whichever size you prefer.
INGREDIENTS
900g of separate ribs from the back,
cut into small pieces
5 roots of cilantro
10 garlic cloves
2 tsp of white peppercorns
Marinade
4 tsp toasted coriander seeds
5 tbsp oyster sauce
3 tbsp soy sauce
3 tbsp honey
2 tbsp hot sauce or chili sauce
(optional)
2 tsp dark soy sauce
METHODS
1. Slightly toast the coriander seeds
on stove. Use a mortar and pestle to lightly crush the coriander seeds into
small pieces. Mix well all the marinade ingredients with the coriander seeds.
2. Put the ribs in a large mixing
bowl and cover them with the marinated sauce from (step 1). The ribs should be
completely coated in the marinade and then placed in the refrigerator at least
2 hours or overnight with plastic wrap over them.
3. Pound white peppercorns, cilantro
roots, and garlic into a fine paste with a mortar and pestle. In a wok, add a
little vegetable oil and sauté until the garlic paste begins to turn golden.
Add the ribs all at once and add just enough water to almost cover the ribs,
for 45 to 60 minutes, or until the ribs are fork-tender, cover the wok and
simmer the food at a LOW temperature (not fall-of-the-bone). Stir occasionally.
Longer cooking time is required if your ribs are meaty. To prevent the ribs
from drying out, make sure not to boil them vigorously.
4. After the ribs have reached the desired
level of doneness, increase the heat to high heat to reduce the sauce until it
becomes a rich glaze. ENJOY!!
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