Feb 272013

tángcù páigǔSource : recetteschinoises.blogspot.fr

Ingredients for 3:
550g lean pork spareribs
10g ginger
30g spring onion
2 tbs yellow Chinese wine (ShaoXing)
12g rock sugar
2 tbs light soy sauce
4 tbs dark rice vinegar
1 tbs vegetable oil (optional)
1 tsp white sesame seeds

Pork spareribs are very appreciated in China. Rock sugar makes for a shinier and more translucid sauce, and is prefered for braised meats.
Divide the spareribs, cutting between each bone, then cut to bitesize, breaking the bones. This step may be omitted, in which case the dish will be enjoyed using fork and knife or fingers instead of chopsticks.
Place the meat in a large pot with 1 tbs yellow Chinese wine, and the ginger cut in half. Cover with water and bring to a boil. Remove foam and remove from heat.
Transfer meat and ginger to a steam cooker, add the sprinc onion cut in half, steam 30 minutes.
Meanwhile, toast the white sesame seeds in a pan 2-3 minutes over medium heat, then allow to cool.
Mix the soy sauce with the sugar, vinegar and remaining Shaoxing wine. Once the steam cooking is done, drain the meat, save the cooking juices.
Place the meat in a Dutch oven, brown with 1 tbs oil if the meat is really lean, otherwise adding fat is unnecessary.
Add the cooking juices and sauce, simmer covered 10 minutes, then increase heat and reduce the sauce, stirring frequently, until sauce has thickened and is just enough to coat the meat.
Sprinkle with toasted sesame seeds.

Serve with: vegetables, pasta, rice.

How does one retrieve the cooking juices when steam cooking? As a result, had way too little sauce, and though very good it was not at all enough. Consider doubling sauce quantities to compensate lack of cooking juices.

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 Posted by at 17:00 UTC

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