Skip to main content

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

Popular posts from this blog

Pumpkin Sago Dessert(南瓜西米露)

Pumpkin is a very good food material, suitable for men, women and children. Although it tastes very sweet, it does not contain high sugar content. It can even be eaten by diabetics. Pumpkin sago is a dessert that many people like because it does not harm the body. So, how to make pumpkin sago? This creamy, smooth pumpkin sweet soup is one of my favorites.   So aromatic with coconut milk.   Since the soup tends to thicken, I prefer it to serve hot rather than cold. I prefer to cook coconut milk in the soup with a little salt. Coconut milk is naturally sweet and rich. Salt helps to balance these flavors, making the soup more palatable and enjoyable. Others may prefer to drizzle some coconut milk on top before serving. The main ingredients of pumpkin and sago are pumpkin and sago. The general method of cooking sago is to boil water in a pot, pour in sago and cook on low heat for about 10-15 minutes. Turn off the heat when only a little white spot is left in the middle of the ...

Hakka Braised Pork Belly with Black Fungus

There was once I went to a bookstore and found this "The Hakka Cookbook" by accident. This book's subtitle is "Chinese Soul Food Around the World". According to the text, Hakka food exhibits the Hakka people's economical, not luxurious, and generous hospitality. Hakka cuisine has many health benefits because the Hakka people are dedicated to their pursuit of methods of preserving health and are skilled in utilizing the scientific principles concealed in nature. Hakka food has currently established itself as a representation of Cantonese cuisine. The two primary specialties are Hakka-stuffed tofu and salt-baked chicken. This meal is available at restaurants and is highly well-liked. Braised Pork Belly with Black Fungus is one of the dishes from this book that I have come across. Although the black fungus does not have a pleasing appearance, it is incredibly nutrient-rich. A daily intake of 5 to 10 grams of black fungus can support cardiovascular heal...

Ants Climbing A Tree (蚂蚁上树)

This dish is really interesting– Ants Climbing Trees! The name sounds like a small animal, but it is actually made with vermicelli or glass noodles and minces meat. This dish may seem simple, but it is actually rich in content. It is mainly made of glass noodles paired with fresh minced meat, and carefully seasoned with ginger, garlic, shallots, spicy bean paste, soy sauce, sugar and other condiments. Sometimes I cook it and serve it alone as breakfast, lunch, and even dinner. Sometimes I serve it with white rice. Either way, it is a very satisfying dish on my dinner table. The glass noodles were smooth, the minced meat was fragrant, and it tasted a little spicy due to the spicy bean paste.   It was delicious. The reason why this dish name as “ants climbing trees” is because the fried minced meat looks like little ants climbing on the “branch” of glass noodles. When preparing Ants Climbing a Tree, keep in mind that the glass noodles will absorb the sauce quickly.   Incre...