Braised Pork Ribs With Coriander Seeds

-

 

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!!

 

 

 

Comments

Post a Comment

Popular posts from this blog

Baked Cassava or Tapioca Cake （烤木薯糕）

-
Image
Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter. Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together. This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy. If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.   Once the t...
Read more

Steamed Ma Lai Gou （马来糕）

-
Image
  Today I will share with you how to make Malay kuih also known as “Ma Lai Gao”.   A steamed sponge cake from Malaysia, drew inspiration from British cakes. Later, Cantonese chefs modified it to become what we now know as dim sum. Traditionally, Ma Lai Gao's starter dough takes 24 hours to prepare. I'll show you how to make Ma Lai Gao quickly and easily today without losing out on texture or flavour. In fact, the appearance of “Ma Lai Kou” is very ordinary, not much different from ordinary cakes on the market, but its preparation method and texture are worth learning from. Because it is a fermented flour product, it has a soft and smooth texture. This recipe doesn't require baking, and the preparation of “Ma Lai Gao” is very simple, and the ingredients are divided into dry and wet. The wet ones are milk and eggs, while the dry ones are powdered ingredients. To put it simply, stir the wet ingredients evenly first, then slowly add the dry ingredients, ferment and then s...
Read more

Dong Po Rou （东坡肉）

-
Image
Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Read more