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.
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