Chinese Deep-Fried Pork Ribs with Honey Vinegar Sauce
Prep Time : 20 Minutes
Cook Time : 20 Minutes
Ingredients :
1 Kg. Pork Ribs
1 tsp salt
Oil for deep frying
1/3 cup vinegar
1/4 cup honey
1/4 cup water
1 tbls soy sauce
1 tsp sesame seeds, toasted
6 Cloves Minced Garlic
1 cup corn starch
Directions :
Heat oil in pan (you should have enough to be able to completely immerse ribs).
Lightly coat the Ribs with corn starch
Deep fry on medium-high heat until crispy.
Remove fried Ribs, drain excess oil and set aside.
In a saucepan on medium-low heat, add 1/3 cup vinegar, 1/4 cup honey, 1/4 cup water, and 1 tablespoon soy sauce.
Add the pork ribs into the sauce, toss making sure they’re thoroughly coated in the sauce and then remove immediately onto a plate so the ribs don’t lose their crispness.
1 kg piece pork neck, trimmed and cut into 1 cm slices
1-2 tablespoons vegetable oil
Ingredients for Dipping Sauce :
1 tablespoon sticky (glutinous) rice
2 lemongrass stems, finely chopped, white part only
6 red Asian shallots, thinly sliced
60 ml fish sauce
2 tablespoons light soy sauce
1 tablespoon finely shaved palm sugar
60 ml lime juice
3 teaspoons dried chili flakes
Directions for making Dipping Sauce :
Heat a small, non-stick frying pan over medium–low heat.
Add the sticky rice and cook, shaking the pan often, for 6–7 minutes or until golden.
Cool cooked rice.
Transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle.
Combine with the remaining ingredients in a bowl, stirring until the sugar has dissolved.
Directions for Marinating Pork Neck :
Combine the garlic, fish sauce, soy sauce, palm sugar and rice wine in a bowl and stir until the sugar has dissolved.
Add the pork slices and toss to coat.
Cover the bowl with plastic wrap and marinate for 8 hours or overnight in the refrigerator.
Directions for Cooking Thai Style Barbecued Pork Neck :
Drain the pork well, reserving the marinade.
Preheat a barbecue or char-grill pan to medium–high and add 1 tablespoon of the oil.
Add the pork slices, in batches (using the extra oil if necessary), and cook, basting with the reserved marinade and turning once, for 4–5 minutes each side, or until cooked through.
Season with freshly ground black pepper, if desired, and transfer to a platter.
Cover loosely with foil to keep warm.
Serve with the dipping sauce on the side.
Pork Neck is a slightly fatty cut, but fat means flavor and it also keeps the meat moist while cooking, so don’t trim too much off.
Cook Time : 15 Minutes
A simple way to turn pork belly into a delicious, golden brown and crispy snack. This dish is normally best enjoyed with sticky rice and your favourite dipping sauce, this recipe works for any occasion. Ingredients :
500 g pork belly
3 tbsp Fish Sauce
1 egg
Dash of ground pepper
1 tbsp of chicken stock powder (or any meat seasoning powder is fine)
3 tbsp Tempura Flour
Directions :
Wash the pork, and place in a large mixing bowl.
Pierce the fat side of the pork belly with a sharp knife to allow the marinade to be absorbed.
Add the fish sauce, egg, pepper, chicken stock, and tempura flour into the bowl with the pork and mix everything together.
Ensure pork is thoroughly coated in the marinade, and leave for about 30 minutes.
Heat a saucepan of oil (or just use a deep fryer) and fry the pork until golden brown and crispy (about 10 minutes depending on size of the pork belly).
Cut the pork into strips, and serve with sticky rice or as a side dish/snack.
Preheat grill for medium heat and lightly oil the grate.
Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
Sear the pork chops on both sides on the preheated grill.
Lightly brush glaze onto each side of the pork chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
A quick and simple grilled pork recipe that everyone will love, featuring a simple and easy glaze, easy to make and done in a jiffy. How do you turn plain old pork chops into something SPECIAL on a Sunday afternoon? You make THIS!! MY OH MY! I didn’t have enough honey so I added a squirt of maple syrup and a few dashes of hot sauce and about 5 garlic cloves! Out to the grill I go….. Seasoned the chops with salt n pepper, grill for 4-5 minutes, slather with sauce, turn over, 2-3 more minutes and slather again. Watch them like a Hawk, they will burn in a HOT MINUTE! This sauce CRAZY GOOD.
500 g quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large free-range egg
olive oil
1 bunch of fresh basil
1 medium onion
2 cloves of garlic
½ a fresh or dried red chilli
2 x 400 g tin of plum tomatoes
2 tablespoons balsamic vinegar
400 g dried spaghetti or penne
Parmesan cheese
Directions :
Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
With clean hands, scrunch and mix everything up well.
Divide into 4 large and meat balls, then with wet hands divide each meat ball into 6 and roll into little meatballs – you should end up with 24 meat balls.
Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm up the meatballs.
Pick the basil leaves, keeping any smaller ones to one side for later.
Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chili.
Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until the meatballs are cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top.
Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.
Using a small sharp knife (a Stanley knife works well for me), score the skin down to the meat (try not to cut the meat), making the cuts very close together.
Bash the fennel seeds and a good pinch of sea salt in a pestle and mortar to a powder.
Tip the oil over the top of the scored skin, then sprinkle over the fennel mixture, and rub all over so that everything gets into the scores and down into the meat.
Roughly chop the carrots and celery, then throw these into a roasting tray.
Break the garlic bulb up into unpeeled cloves, peel and chop the onions into large wedges, then toss into the tray with the thyme sprigs.
Put the seasoned pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin of the pork belly starts to bubble and turn golden brown.
Reduce the oven temperature to 170°C/325°F/gas 3, and roast for 1 hour 30 minutes.
When the time’s up, carefully open the oven door and pour in three-quarters of the wine.
Cook for 1 further hour.
Remove the pork belly meat carefully from the oven and test to see if it pulls apart easily. If not, cook for a little longer.
Allow the meat to rest for 10 minutes while you make the gravy.
Put the tray of roasted vegetables directly onto your hob over a medium heat add, add the flour, then stir together until thick. Cook for 1 minute then add in the remaining wine – if you sauce is too thick add a splash more wine or water.
Using a potato masher, mash up the vegetables until you have a delicious thick-looking sauce.
Cook for 2 to 3 minutes on a low heat, season to taste, then strain through a sieve into a jug.
Remove the crackling from the top of the pork belly and break up into pieces, pull the pork belly apart, and serve with the jug of gravy on the side, and a selection of seasonal vegetables.
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