糖醋排骨
Sticky Spareribs (Tang Chu Pai Gu)
糖醋排骨
If you’re one to think that Chinese recipes are complicated, this dish dispels all preconceptions. Not only is it easy to remember the amounts of the ingredients (1, 2, 3, 4, and 5 tablespoons), it’s almost effortless to prepare. To put it simply, this dish has an excellent ease-of-preparation to tastiness ratio. For a tangier taste, switch the proportions of vinegar and sugar. Time: 45 minutes (5 minutes active). Makes: 4 to 6 servings as part of a multi-course family-style mealIngredients:
1 tablespoon Shaoxing rice wine or dry sherry
2 tablespoons vinegar
3 tablespoons sugar
4 tablespoons soy sauce
5 tablespoons water, plus more as needed 2 pounds meaty pork spareribs, trimmed of excess fat, cut cross-wise in half through the bone, and cut between the bone into individual rib-lets (have your butcher do this)
Method: In a large wide-mouthed heavy-bottomed pot or Dutch oven, combine the rice wine, vinegar, sugar, soy sauce, and water. Add the spareribs and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, stirring occasionally. If the meat dries out and starts to burn, add water, 1 tablespoon at a time.
The ribs are ready when the meat is tender and glossed with a sticky, reddish-brown glaze and the liquid has been absorbed.Serve with freshly steamed rice and a vegetable side dish.Variations:Instead of Shaoxing rice wine, experiment with other forms of alcohol,like beer or brandy
糖醋排骨
If you’re one to think that Chinese recipes are complicated, this dish dispels all preconceptions. Not only is it easy to remember the amounts of the ingredients (1, 2, 3, 4, and 5 tablespoons), it’s almost effortless to prepare. To put it simply, this dish has an excellent ease-of-preparation to tastiness ratio. For a tangier taste, switch the proportions of vinegar and sugar. Time: 45 minutes (5 minutes active). Makes: 4 to 6 servings as part of a multi-course family-style mealIngredients:
1 tablespoon Shaoxing rice wine or dry sherry
2 tablespoons vinegar
3 tablespoons sugar
4 tablespoons soy sauce
5 tablespoons water, plus more as needed 2 pounds meaty pork spareribs, trimmed of excess fat, cut cross-wise in half through the bone, and cut between the bone into individual rib-lets (have your butcher do this)
Method: In a large wide-mouthed heavy-bottomed pot or Dutch oven, combine the rice wine, vinegar, sugar, soy sauce, and water. Add the spareribs and bring to a boil over high heat. Reduce the heat to medium and simmer for 40 to 45 minutes, stirring occasionally. If the meat dries out and starts to burn, add water, 1 tablespoon at a time.
The ribs are ready when the meat is tender and glossed with a sticky, reddish-brown glaze and the liquid has been absorbed.Serve with freshly steamed rice and a vegetable side dish.Variations:Instead of Shaoxing rice wine, experiment with other forms of alcohol,like beer or brandy
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