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.