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Caramelized Cantonese Pork Ribs

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The Cantonese ribs are in fact braised for almost an hour and then caramelized over a higher heat at the end of the cooking time. They are very simple to make and really delicious! Although this recipe is orignary of Canton (Guangzhou), I learned it in Beijing!

Caramelized pork ribs recipe for 4 people:
-500g of ribs
-1 tablespoon of oil
-1 or 2 centimeters of fresh ginger in small pieces
-1 tablespoon of dark soy sauce
-2 tablespoons of clear soy sauce
-2 tablespoons of powdered sugar
-1 tablespoon of Chinese wine at least 30° alcohol
-200ml of water
Put a tablespoon of oil in the wok over fairly high heat. Add the ginger in small pieces.
Add the pork ribs in pieces and mix well, still on a fairly high heat.
Add the 200ml of water and the sugar.
Then the soy sauces, light and dark.
Cover partially and lower heat. Let cook in this manner for almost an hour or until the water level has dropped.
At the end of the cooking time, increase the heat and stir well so that the cooking juices thicken and disappear almost completely to coat all the pieces of pork.
Serve immediately with fried noodles or rice! The pork is then melting and the meat comes off the bone very easily!

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