SHANGHAI SWEET AND SOUR PORK SPARERIBS

SHANGHAI SWEET AND SOUR PORK SPARERIBS

 

TIME: 90 MINUTES

 

PORTIONS: 4

 

INGREDIENTS

3 and 1/2 lb./1 and 1/2 kg. pork spare ribs

2 tsps. sea salt

Frying oil

SAUCE

3/4 C. crystal sugar or granulated sugar

1/2 C. Shaoxing rice wine

1 and 1/2 Tbsps. dark soy sauce

1 and 1/2 C. boiling water

1/3 C. Shanghai black rice vinegar

2 scallions cut in pieces

2 Tbsps. sliced ginger

1 tsp. toasted sesame seeds

 

PREPARATION

Pat dry with paper towels the pork spare ribs.

With a sharp knife lift the membrane attached to the bone and pull it in one piece. Remove the fat.

Season it with the sea salt and let it rest for 20 minutes.

Heat up the oil in a frying pan, and fry the ribs until golden brown. Reserve the ribs in a platter.

 

SAUCE

Heat up a stainless still frying pan with a bit of oil, make a caramel melting the sugar until golden brown. Be careful not burn the sugar. If there are small bubbles on top the caramel is because is burned. Discard the caramel if it is burned, otherwise will have a bitter taste.

Add the water to dissolve the caramel keeping your distance from the frying pan. The water will splatter a bit, so be careful not to get burn.

Add, the Shaoxing rice wine, soy sauce, black rice vinegar scallions, and ginger.

Accommodate the ribs in the sauce, bring it to a boil, reduce the heat, cover it, and let it simmer for 50 minutes.

 Remove the cover,and let evaporate part of the liquid to thicken up the sauce.

Serve the ribs in a platter. Strain the sauce and pour it on top of the ribs. Sprinkle with toasted sesame seeds on top.

LENTILS WITH CHORICILLOS SOUP

 

PORCIONES: 5

 

TIME: 1 HOUR

 

INGREDIENTS

12 oz. lentils

1 and ¾ qt. water

2 Tbsp. olive oil

¾ c. diced onions

4 sliced garlic cloves

¾ c. diced celery rib

¾ c. diced carrots

¾ c. diced green bell pepper

¾ c. diced red bell pepper

2 c. diced cabbage

1 Tbsp. fresh chopped oregano

2 tsp. fresh thyme leaves

½ tsp. ground cumin

¼ tsp. ground black pepper

¼ c. tomato sauce or tomato puree

2 chicken bouillon or 2 tsps. salt

12 oz. choricillos (Mini Spanish chorizos)

PREPARATION

Pick out any debris of the lentils and rinse with cold water. Place the lentils in a container with 1 and ¾ quarts water. Let them soak in the water while you measure and cut the ingredients necessary for the recipe.

At moderate temperature heat up the oil in a large pot and sauté onions, garlic, celery, carrots, green and red pepper. Let the vegetables to caramelize a bit, stir them once in a while, this will add a lot of flavor to the soup.

Add the lentils with the liquid, cabbage, oregano, thyme leaves, cumin, ground pepper, tomato sauce and choricillos. Bring it to a boil, reduce the heat and cook until the lentils are tender, about 30 minutes.

 

FRIED PORK SPARERIBS

HOME MADE HOTDOG BUNS FOR COMPLETOS

ST LOUIS STYLE BAKED PORK SPARERIBS

ROASTED PORK SPARERIBS WITH BEER

STIR FRY PORK LOIN STRIPS WITH PEA PODS, MUSHROOMS AND CHINESE NOODLES

SPICED PORK SPARERIBS

PORK SPARERIBS WITH BROCCOLI AND PEPPERS

PORK PICADILLO

HOW TO MAKE A BONELESS PORK SHOULDER

 

HOW TO MAKE A BONELESS PORK SHOULDER

 

Is easier and faster to cook than a whole pork shoulder.

 

1 LARGE PORK SHOULDER 11- 12 LBS.

 

With a sharp knife cut around the bone and remove it. Save the bone to cook some beans with it. Once the bone is removed, cut the pernil in the center cutting it in half to obtain 2 pieces relatively the same size.

Once cut the 2 halves are seasoned and tied with butcher's rope.  Here I give you the recipe to season the 2 pieces with different seasoning.

 

BONELESS PORK SHOULDER, WITH HERBS

2 tbsp. chopped parsley

1 tsp. dried rosemary leaves

1/2 tsp. dried thyme leaves

2 minced cloves of garlic

1 tsp. onion powder

1 tsp. sea salt

1 tbsp. olive oil

 

PROCEDURE

In a bowl, mix all the seasonings except the oil.

One of the pork shoulders pieces season with the spices the inside. Close it, tie it with butcher's rope.  Season the outside and cover with olive oil. Leave marinating until the next day.

 

BONELESS PORK SHOULDER, WITH ADOBO

2 tbsp. chopped parsley

2 minced garlic cloves

1 tsp. dried oregano

3/4 tsp. cumin powder

1 tsp. onion powder

1 tsp. sea salt

1 tbsp. olive oil

PROCEDURE

In a bowl mix all the dressings, except the oil.

Season the pork shoulder in the inside and close. Tie it with rope. Season the outside and cover with olive oil. Leave marinating until the next day.

 

PORK CUTLETS WITH MASHED SWEET POTATOES AND CARAMELIZED APPLES

JON MICHELENA

 

PORK CUTLETS WITH MASHED SWEET POTATOES AND CARAMELIZED APPLES 

 

This breaded pork cutlets are fried, served with mashed sweet potatoes and a caramelized gala apples with raisins.

 

 

SERVINGS: 6

 

INGREDIENTS FOR PORK CUTLETS

420 gr. / 15 oz./ pork loin

1 clove garlic, minced

1 tsp salt.

1/4 tsp. Ground pepper

1 tbsp. Chopped oregano leaves

1 tbsp. Chopped thyme leaves

1/2 cup all-purpose white flour

2 eggs beaten

1 and 1/2 cups Panko breadcrumbs

 

PORK CUTLETS PREPARATION

Cut the pork loin into thin cutlets.

Put them between plastic film and pound  them with a kitchen hammer on both sides.

Season them with salt, pepper, garlic, thyme and oregano.

Coat the scallops in flour, egg and bread crumbs. Put them on a plate and refrigerate them for 1/2 hour.

Fry them on both sides until golden brown.

 

MASHED SWEET POTATOES

5 sweet potatoes, peeled

2 tbsp. Butter

1/8 tsp. Salt

1/8 tsp. Cinnamon powder

 

MASHED SWEET POTATOES PREPARATION

Cut the peeled sweet potatoes into chunks. Put in water and cook until soft.

Add the butter, salt, ground cinnamon and puré the potatoes

Serve with the fried pork cutlets.

 

CARAMELIZED APPLES

3 gala apples, peeled and cut into thin wedges

2 tbsp. Butter

1 tbsp. Brown sugar

1/4 cup of raisins

1/4 cup of white wine

1/4 cup whiskey

 

CARAMELIZED APPLES PREPARATION

Melt the butter, add the apples and simmer for about 4 minutes.

Add the rest of the ingredients and let the apples cook slowly and the liquid evaporate until they caramelize.

Serve with the sweet potato and fried pork scallops.

.

 Serve the fried pork cutlets with mashed sweet potatoes and caramelized apples.

WHITE BEANS WITH ROSEMARY AND CHORIZO ON CROUTONS

SWEET AN SOUR SPARERIBS STRIP

PORK RIBS AND GREAT NOTHERN BEANS SOUP

 

PORK RIBS AND GREAT NOTHERN BEANS SOUP

 

White beans cooked with pork ribs and vegetables.

 

PORTIONS: 4

 

INGREDIENTS

23 oz. / 657 gr. pork ribs strip

1 tsp. salt

1 tsp. cumin

½ tsp. paprika

3 tbsp. vegetable oil

 

OTHER INGREDIENTS

1 lb. / 454 gr. Great northern beans

5 cups water

2 minced garlic cloves

1 medium size yellow onion, diced

1 cup diced celery

1 cup diced carrots

½ cup diced red peppers

½ cup diced green peppers

1 large potato, diced

1 diced sweet potato

1 tbsp. fresh thyme leaves

½ tsp. oregano

¼ cup parsley

1 chicken bouillon, without MSG

Pepper to taste

 

PREPARATION

Check the beans for stones or any other foreign objects.

Place the beans in a container and cover with plenty cold water. Let them soak overnight. Next day drain the water and rinse the beans thoroughly before cooking.

Cut the pork strip in small chunks. In a bowl mix the pork chunks well with salt, cumin and paprika.

Heat the oil in a frying pan and brown the pork on both sides.

Place the beans and pork in a pot, add the water, and bring it to a boil. Lower the flame and cook slowly for 1 hour or until beans are soft.

Using the same frying pan without cleaning it, sauté de garlic and onions together, slightly brown it.

Add and cook for a few minutes the celery, carrots, peppers, thyme leaves, oregano, parsley and chicken bouillon.

Once the beans are cooked, add the sautéed vegetables and potatoes. Bring the liquid to a boil and cook at low flame for 15 minutes.

Adjust the soup thickness to your own taste, or add boiling water if you want the soup more liquid.

Serve immediately.

BRAISED SPARE RIBS WITH CREMINI MUSHROOMS AND VEGETABLES

 

BRAISED SPARE RIBS WITH CREMINI MUSHROOMS AND VEGETABLES

 

PORTIONS: 4

35 oz. / 1 kg. spare ribs, cut in small pieces

¼ c. olive oil

1 tsp. salt

¼ tsp. ground pepper

¼ c. all-purpose flour

2 minced garlic cloves

1 medium size onion, diced

1 c. white wine

1½ c. water or chicken broth

1 chicken bouillon

1 tbsp. fresh rosemary leaves

4 medium size potatoes cut in half length wise

 

CREMINI MUSHROOMS AND VEGETABLES SAUCE

1 tbsp. olive oil

13 oz. cremini mushrooms cut in ¼ pieces

2/3 c. celery sticks

2/3 c. carrots stick

1 c. tomato sauce

 

METHOD

Pat dry the pork ribs with paper towel and season it with salt and pepper.

Coat the ribs with the flour.

Heat up a frying pan with the olive oil at moderate temperature and brown them on both sides. Set aside.

In the same pan, brown a bit the garlic and onions.

Add and reduce the white wine.

Add the water or chicken broth, chicken bouillon, rosemary leaves and ribs. Cover and let it cook slowly for about 40 minutes until the ribs are soft and the sauce thickens.

In a pot with boiling water cook the potatoes, should be a bit firm in the center. Heat up a frying pan with olive oil and cook potatoes on both sides until golden brown.

Heat up a pot with olive oil and sauté mushrooms, celery and carrots al dente.

Add and mix tomato sauce. Heat it up.

Add the vegetable sauce to the ribs and mix well.

Serve immediately the ribs with the vegetables and potatoes.

KUNG PAO PORK SPARES RIBS. JON STYLE

 

KUNG PAO PORK SPARES RIBS. JON’ STYLE

This is a classic dish in China’s province Sichuan. It is spicy. The sauce I made is moderated hot. You can add more Sichuan pepper flakes to make it hotter.

 

PORTIONS: 2

 

INGREDIENTS

35 oz. /1 kg. spares ribs strip cut in small pieces

2 cups / 250 ml. water

1 tbsp. salt

2 tbsp. cornstarch

2 tbsp. peanut oil or vegetable oil

1 tbsp. sesame oil

1 green bell pepper, diced

1 red bell pepper , diced

½ cup sliced scallions

2/3 cup roasted peanuts

 

KUNG PAO SAUCE JON

1 tbsp. sesame oil

1 tbsp. minced ginger

4 garlic cloves, minced

¼ cup soy sauce

1/3 cup rice vinegar

¼ cup rice wine

¼ cup brown sugar

1 tbsp. granulated sugar

½ tsp. Sichuan peppercorn

½ tsp. Sichuan red pepper flakes

1 tbsp. cornstarch

 

METHOD

Place the ribs in a pot with water, bring to a boil. Lower the flame and cook slowly for about 45 minutes or until are soft. Strain the liquid and reduce it to 1 cup.

To make the sauce heat up a small pot with the sesame oil and stir fry ginger with garlic together.

Add the rest of the ingredients and let it cook slowly until sauce starts to boil and thicken. Turn off the heat.

Heat up a wok with 1 tbsp. sesame oil, stir fry the peanuts.

Add peppers, half the scallions and stir fry al dente. Set aside.

Sprinkle the ribs with cornstarch.

Heat the wok  with the peanut oil or vegetable oil and brown the ribs.

Add the pork broth and let it cook thickening a bit. 

Incorporate the vegetables, sauce and mix well.

Serve immediately.

KUNG PAO PORK SPARES RIBS. JON’ STYLE

This is a classic dish in China’s province Sichuan. It is spicy. The sauce I made is moderated hot. You can add more Sichuan pepper flakes to make it hotter.

 

PORTIONS: 2

 

INGREDIENTS

35 oz. /1 kg. spares ribs strip cut in small pieces

2 cups / 250 ml. water

1 tbsp. salt

2 tbsp. cornstarch

2 tbsp. peanut oil or vegetable oil

1 tbsp. sesame oil

1 green bell pepper, diced

1 red bell pepper , diced

½ cup sliced scallions

2/3 cup roasted peanuts

 

KUNG PAO SAUCE JON

1 tbsp. sesame oil

1 tbsp. minced ginger

4 garlic cloves, minced

¼ cup soy sauce

1/3 cup rice vinegar

¼ cup rice wine

¼ cup brown sugar

1 tbsp. granulated sugar

½ tsp. Sichuan peppercorn

½ tsp. Sichuan red pepper flakes

1 tbsp. cornstarch

 

METHOD

Place the ribs in a pot with water, bring to a boil. Lower the flame and cook slowly for about 45 minutes or until are soft. Strain the liquid and reduce it to 1 cup.

To make the sauce heat up a small pot with the sesame oil and stir fry ginger with garlic together.

Add the rest of the ingredients and let it cook slowly until sauce starts to boil and thicken. Turn off the heat.

Heat up a wok with 1 tbsp. sesame oil, stir fry the peanuts.

Add peppers, half the scallions and stir fry al dente.

Sprinkle the ribs with cornstarch.

Heat the wok  with the peanut oil or vegetable oil and brown the ribs.

Add the pork broth and let it cook thickening a bit. Incorporate the vegetables, sauce and mix well.

Serve immediately.

GRILLED PORK CHOPS WITH JON’S MEXICAN BLEND SPICES

 

GRILLED PORK CHOPS WITH JON’S MEXICAN BLEND SPICES

 

PORTIONS: 2

 

INGREDIENTS

2 thick pork chops

1½ tsp. Jon’s Mexican blend spices

 

JON’S MEXICAN BLEND SPICES

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. Mexican chili powder

2 tsp. ground cumin

3 tsp. dry oregano leaves

1 tsp. ground coriander

½ tsp. ground black pepper

2 tsp. paprika powder

1 tsp. smoked paprika powder

½ tsp. cayenne pepper powder

1 tbsp. salt

 

METHOD

In a bowl mix all spices together. The spices should be level the teaspoons or tablespoons.

Season the pork chops with the spices blend and let it marinate for 1 hour at room temperature.

The rest of the spices seal it in a container for future use.

Heat up a top stove griddle. Mark and cook both sides of the pork chops.

Serve immediately.

CAJUN PORK AND LENTILS

 

CAJUN PORK AND LENTILS

 

PORTIONS: 4

 

INGREDIENTS

1 lb. lentils

2 lb. pork spare ribs strips, cut in small pieces

1/4 cup pork fat

 

JON CAJUN SEASONING

3 tsp. salt

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. smoked paprika

2 tsp. paprika powder

1 tsp. ground black pepper

¾ tsp. cayenne pepper

1¼ tsp. dry oregano leaves

1 tsp. cumin powder

1 tsp. Mexican chili powder

 

OTHER INGREDIENTS

2/3 cup diced onions

2/3 cup diced red peppers

2/3 cup diced green pepper

½ cup diced carrots

2/3 cup diced celery

¾ cup chopped tomatoes or chunky tomato sauce

2 minced garlic cloves

1 tsp. Cajun seasoning

1 diced potato

1 cup white wine

1½ qt. + 1 cup. water

1 tsp. salt

METHOD

Check the lentils for stones or any foreign objects.

Place the lentils in a container, cover with plenty water and let them soak for a couple hours.

In a bowl mix all the spices for the Cajun seasoning.

Pad dry the ribs with paper towel and mix with 2½ teaspoons Cajun seasoning. Let them marinate for 1 hour.

Cut the vegetables and measure the rest of the ingredients.

Heat up at moderate temperature a large frying pan and melt the pork fat. When some of the fat becomes brown, remove and reserve.

Place the ribs in the frying pan and brown them on both sides. Remove to a deep pot.

Add to the frying pan onion, garlic and brown them, trying to lose any particles sticking on the pan.

Add the rest of the vegetables, brown pieces of pork fat and sweat them for 3 minutes.

Add 1 teaspoon Cajun seasoning and cook for 1 minute. Add the vegetables and tomatoes to the pot with the ribs.

Deglaze the frying pan with the wine or water and add to the ribs.

Incorporate the water, bring it to a boil, lower the flame and let the ribs cook slowly for 45 minutes.

Drain the soaking lentils. Add lentils, potatoes to ribs in the pot.

Let boil the liquid, lower the flame and cook slowly for 25 to 30 minutes or until lentils are soft.

Serve the soup with a bit chopped tomatoes and cilantro on top.