Serving
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Spare Ribs Stir Fried
Vietnam

Serves
Effort:
Sched:
DoAhead:  
3 side  
**
1-1/4 hr  
Yes
A Vietnamese take on spare ribs using a combination of Chinese and Southeast Asian ingredients. They're tender, intensely flavorful and without the awful neon red color and cloying sweetness found in Chinese American take-out. I make this using only my 13" Calphalon wok, washing between steps.



2
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3
3
2
1
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3
1-1/2
1/3
2
1/2
#
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T
T
t
T
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cl
in
c
T
t
Pork Spare Ribs
-- Sauce
Hoisin Sauce (1)  
Fish Sauce (2)
Five Spice (3)
Oil
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Garlic
Ginger Root
Basil Leaves
Oil
Sesame Oil
PREP   -   (50 min - 20 min work)
  1. Separate PORK RIBS and cut into lengths desired, generally 1-1/2 to 2 inches. A sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this. Place them in a pan with plenty of water and bring it to a boil for about 2 minutes. Pour out, rinse the ribs.and clean the pan.
  2. Place Pork Ribs back in the pan with water to cover, bring to a boil and simmer about 40 minutes. This will make the meat tender and soften the cartilage to edibilty. Drain well and set aside. The broth can be reserved for some other use.
  3. Mix All Sauce Items..
  4. Crush GARLIC and chop very fine. Slice GINGER very thin and chop very fine (or grate). Mix.
  5. Remove BASIL LEAVES from stems, tear into shreads and soak in plenty of cold water until needed. This will keep them green longer when added to the recipe.
RUN   -   (15 min)
  1. In a wok or sauté pan heat Oil, stir in Pork Ribs and fry stirring over high heat until lightly browned (about 5 minutes), then stir in Garlic mix and fry stirring until garlic is crispy and medium browned.
  2. Stir in Sauce mix and tumble so all ribs are well coated. Continue to fry stirring over high heat until liquid is evaporated, sauce is carmelized.
  3. Take off heat, drain Shreded Basil, stir into the ribs and finish with a sprinkling of sesame oil.
  4. Serve hot with plenty of napkins and finger bowls or wet towels.
NOTES:
  1. Hoisin Sauce:   This is a very common Chinese style sweet bean sauce used for grilling and dipping. It can be found even in the "Chinese" section of regular supermarkets.
  2. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  3. Five Spice Powder: is a standard Chinese seasoning. There are several formulas but here's a recipe for probably the most "official" formula. Five Spice Powder.
  4. 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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