Serving
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Pork Ribs with Orange
China - Southern

Serves
Effort:
Sched:
DoAhead:  
4 side  
**
2 hr  
Yes
This recipe exploits the complimentary flavors of pork and orange. It's simple to make and you can make it ahead and reheat in the oven. These ribs can be served cold but they're better served warm. They will be just moderately sticky.



2
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1-1/2
1
1/2
2
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2
1/2
1
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a/r
#
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T
t
t
T
---
T
c
T
Pork Spare Ribs  
-- Marinade
Ginger Juice
Salt
Sugar
Cornstarch
-- Sauce
Triple Sec (1)
Orange Juice
Cornstarch
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Oil for deep fry
Prep   -   (1-1/4 hr - 15 min work)
  1. Separate PORK RIBS and cut into lengths 2" or less (A Chinese cleaver knife works well). Remove any excess fat
  2. Grate GINGER fine, wrap in a square of muslin and squeeze out the juice.
  3. Mix all Marniade items and massage into Pork Ribs. Marinate the ribs for at least 1 hour turning once or twice.
  4. Mix together all Sauce items.
Run   -   (50 min)
  1. 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.
  2. 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.
  3. Turn the heat back up very hot and fry the ribs, tumbling frequently until nicely browned, then pull them out and drain well.
  4. 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.
  5. When much of the fond is incorporated in the sauce, stir in the Pork Ribs until thoroughly coated and reheated.
  6. Serve warm garnished with orange slices.
NOTES:
  1. Triple Sec:   Cointreau or any similar orange liqueur will do fine.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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