Chinese pork ribs and herb soup

Posted On September 24, 2009

Filed under Chinese

Comments Dropped one response

i didn’t exactly marinate this because my mum was here and she did it for me! try out the recipe below:

Chinese pork ribs

1 big ribs in half
1/4 teaspoon hua diao jiu
1/2 teaspoon corn starch
1 tablespoon sugar
1 tablespoon wu xiang fen (i think it’s a blend of star anise and cinnamon stick)
1 tablespoon black soy sauce
1 tablespoon light soy sauce
1 teaspoon oyster sauce
(or adjust accordingly to the ratio depending on the number/size of ribs)

marinate with all the condiments and set aside for half hour or so but i left it overnight. also to ensure that the meat is tender, add a dash of baking soda before marinating the meat ( i didn’t have any and the meat turns out alright).

there is actually a trick in frying pork ribs. cover the pan with cooking oil, approximately half the depth of the ribs and lay them all in at the same time. now you can light the stove. the point is that you cook the ribs in cold oil so that the meat will not stick to the bone when it’s ready. took me about 20 minutes and flipping it now and again so that both sides will be evenly cook. YUMMY

super indulgence (fats and fried!)

super indulgence (fats and fried!)

to balance out the unhealthy, i made Chinese herb soup, my all time favourite dish. the easiest ever, just throw all the ingredients below in proportion, again prepared by my mum (i actually counted just so i can accurately replicate, it’s about 8 of each)

Chinese herb soup

dry longan
red dates
small red dates (ji zi)
jade bamboo (yu zhu)

all ingredients in proportion ratio of each other

all ingredients in proportion ratio of each other

add chicken bones or pork ribs for flavour. keep the chicken bones when the butcher debone your chicken (boneless chicken for the next dish). probably the easiest ever in preparation though cooking time is a bit longer than usual. soup will be super tasty overnight

almost cleaned up the pot by myself

almost cleaned up the pot by myself

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One Response to “Chinese pork ribs and herb soup”

  1. cooking in London « no more instant noodles

    […] have not cooked for ages, have decided to recycle two simple dishes – buta no kakuni and herby soup. turned our great! was initially apprehensive about pork in UK, given that the skin is a bit […]

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