Sweet and sour short ribs
This is probably one of the favorite dishes that my grandfather used to make: Sweet and sour pork. Now, this is not your typical red-orange colored sweet and sour pork that you get at chinese restaurants...this is so much better. My little niece, who is an extremely picky eater loved this dish and even had seconds.
Ingredients
2 pounds of short ribs cut into bite-sized "riblets"
2 stalks of spring onion cut into 2 in lengths
3-4 cloves of garlic (lightly smashed)
2 bay leaves
2-3 star anise
1/2 c vegetable oil
1/2 c sugar
1/4 c soy sauce
1/4 c white vinegar (or rice vinegar)
1 T cooking wine
Optional: Chinese peppercorns (small pinch)
Procedure
1. In a pot or a wok, fill with enough water to cover the ribs and boil until the brown proteins start floating at the top.
2. Pour out the water and refill with clean water. Add in the spring onion, garlic, bay leaves, star anise and boil for about 45 minutes.
3. After the ribs are tender, you can pour out the soup (it can make a great pork stock) and set the ribs aside.
4. Heat up a clean wok and pour in the oil. When the oil gets hot (hold your hand over the oil and it should feel hot within 5 seconds. Pour in the sugar and reduce the heat to low. Stir the sugar until it is slightly melted.
5. Add in the ribs and stir fry until the ribs are a bit carmelized with the sugar.
6. Add in the soy sauce, vinegar and wine and cook until the sauce reduces down to a slightly syrupy consistency. Serve immediately with rice.
This is probably one of the favorite dishes that my grandfather used to make: Sweet and sour pork. Now, this is not your typical red-orange colored sweet and sour pork that you get at chinese restaurants...this is so much better. My little niece, who is an extremely picky eater loved this dish and even had seconds.
Ingredients
2 pounds of short ribs cut into bite-sized "riblets"
2 stalks of spring onion cut into 2 in lengths
3-4 cloves of garlic (lightly smashed)
2 bay leaves
2-3 star anise
1/2 c vegetable oil
1/2 c sugar
1/4 c soy sauce
1/4 c white vinegar (or rice vinegar)
1 T cooking wine
Optional: Chinese peppercorns (small pinch)
Procedure
1. In a pot or a wok, fill with enough water to cover the ribs and boil until the brown proteins start floating at the top.
2. Pour out the water and refill with clean water. Add in the spring onion, garlic, bay leaves, star anise and boil for about 45 minutes.
3. After the ribs are tender, you can pour out the soup (it can make a great pork stock) and set the ribs aside.
4. Heat up a clean wok and pour in the oil. When the oil gets hot (hold your hand over the oil and it should feel hot within 5 seconds. Pour in the sugar and reduce the heat to low. Stir the sugar until it is slightly melted.
5. Add in the ribs and stir fry until the ribs are a bit carmelized with the sugar.
6. Add in the soy sauce, vinegar and wine and cook until the sauce reduces down to a slightly syrupy consistency. Serve immediately with rice.