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Sweet Vinegar Pork Ribs(rec n pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Jun 18, 2008 7:06 pm    Post subject: Sweet Vinegar Pork Ribs(rec n pic) Reply with quote

The dish was named "Stewed Pork Rib King" from a chinese cooking program in Hong Kong. I couldn't figure out one of the herbal ingredient that was used in this dish so I modified the recipe.

Here's my tried n tested one which our family loved. Smile

The pork meat is very tender, breaks away from the bone easily. The meat was also very juicy. The sauce was sweet and slightly sour from the vinegar but not too overpowering.




Ingredients
1 rack of Prime pork ribs(about 10 ribs)
1 big bunch of fresh spring onions(about 10 stalks)
1 inch young ginger, sliced thinly
50g rock sugar(crushed into smaller bits)

Marinating sauce
1 clove of garlic, chopped
1 tbsp dark soya sauce


sauce
100ml Black vinegar
50ml light soya sauce
300ml chicken stock
2 pcs star anisee
3 pcs cloves

Method
1. Slice or cut ribs from whole piece. Marinate with dark soya sauce and garlic bits for 10 mins.
2. Heat up the wok with cooking oil and deep fry the ribs over high heat for 3 mins. Drain and set aside.
3. Remove the oil and leave 2 tbsp of cooking oil on the wok.
4. Add ginger to stir fry till fragrant.
5. Then add spring onions, half-cooked ribs, rest of sauce ingredients.
6. Turn up the heat and cook till it boils.
7. Once it starts boiling, cover the wok and lower heat to medium and let it simmer for 1 hour.
8. Open the wok cover, give it a good stir and sprinkle Rock sugar on top.
9.Cover the wok again and let it cook for a further 30 mins.
10. Turn off heat, sauce should be reduced to a thick sticky sauce that sticks to the ribs.

11. Serve immediately.

Modifications I made
1. I cook another set of spring onions on the side and added that on the plate.
2. When the meat was cooked, I dish out on the spring onions.
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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yuribake
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Joined: 05 Dec 2007
Posts: 28
Location: Singapore

PostPosted: Thu Jun 19, 2008 8:25 am    Post subject: Reply with quote

Wow gina, this dish looks gorgeous! yummy

Just wondering if I could skip the deep frying part and just pan fry so the surface will be a little cripsy?
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May May
Commis Cook


Joined: 19 Aug 2007
Posts: 550
Location: Malaysian

PostPosted: Thu Jun 19, 2008 10:07 am    Post subject: Reply with quote

Thanks a million sifu Gina!!

I dont have pork ribs at home so I think I'll try with normal pork chops...heheh

Regards...May
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muffin
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Joined: 22 Apr 2005
Posts: 39
Location: Sunny Singapore

PostPosted: Thu Jun 19, 2008 10:26 am    Post subject: Reply with quote

Wow Gina, thanks thanks, you never fail to make my mouth water grin

The dish i had did not have any bones attached, all pieces of tender juicy meat with some onions. I was wondering maybe they added biconbonate of soda to make the meat so tender.
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Last edited by muffin on Sun Feb 13, 2011 10:32 pm; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Jun 19, 2008 10:39 am    Post subject: Reply with quote

yuribake wrote:
Wow gina, this dish looks gorgeous! yummy

Just wondering if I could skip the deep frying part and just pan fry so the surface will be a little cripsy?


adeline

the deep frying part was ESSENTIAL. As explained during the cooking program. The TV host ask the lady the same question too Smile love it helps to lock/seal in the flavours of the sauce to the layer of pork meat.

also, the pork will be stewed later..so the pan fry method does not help to make it crispy. the surface will go soft.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Jun 19, 2008 10:41 am    Post subject: Reply with quote

muffin wrote:
Wow Gina, thanks thanks, you never fail to make my mouth water grin

The dish i had did not have any bones attached, all pieces of tender juicy meat with some onions. I was wondering maybe they added biconbonate of soda to make the meat so tender.


Jane

its the simmering, stewing process with vinegar(anything sour) that makes the meat go tender or soft. If you want to do this at home, don't use soda powder. go natural with vinegar.
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Gina

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muffin
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Joined: 22 Apr 2005
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Location: Sunny Singapore

PostPosted: Thu Jun 19, 2008 1:51 pm    Post subject: Reply with quote

Thanks Gina. loving u

Can normal sugar be used in place of rock sugar. Actually what's the difference in using rock sugar and normal sugar?
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Last edited by muffin on Sun Feb 13, 2011 10:33 pm; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Jun 19, 2008 4:57 pm    Post subject: Reply with quote

rock sugar is less sweet as compared to regular sugar. I actually did this dish 2x in 2 days! one was to use white sugar, the other was to use rock sugar. the white sugar was very sweet.

same amount I used..
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