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Pork Spare Ribs
-- Marinade
Ginger Juice
Salt
Sugar
Cornstarch
-- Sauce
Triple Sec (1)
Orange Juice
Cornstarch
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Oil for deep fry
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Prep - (1-1/4 hr - 15 min work)
- Separate PORK RIBS and cut into lengths 2" or less (A Chinese
cleaver knife works well). Remove any excess fat
- Grate GINGER fine, wrap in a square of muslin and squeeze
out the juice.
- Mix all Marniade items and massage into Pork Ribs.
Marinate the ribs for at least 1 hour turning once or twice.
- Mix together all Sauce items.
Run - (50 min)
- In a wok, kadhai or sauté pan, heat Oil (at least one
cup) very hot and fry Pork Ribs tumbling frequently for about 3
minutes until all evidence of rawness is gone.
- Turn down the heat so the ribs are just sizzling and cook tumbling
now and then to give them a chance to cook through and become tender.
About 10 minutes for thin ribs, 20 minutes for very meaty ones.
- Turn the heat back up very hot and fry the ribs, tumbling frequently
until nicely browned, then pull them out and drain well.
- Pour all the oil out and put the pan back over moderate heat, stir up
the Sauce Mix and pour it into the pan. Bring it to a strong
simmer and scrape to incorporate the "fond" left in the pan. Thin with
water as needed to keep a medium sauce consistency.
- When much of the fond is incorporated in the sauce, stir in the
Pork Ribs until thoroughly coated and reheated.
- Serve warm garnished with orange slices.
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