Wednesday, June 26, 2013

Sticky Pork Rib

recipe adapted from Gordon Ramsay cookery course
2 lb pork rib
dash of freshly ground black pepper
sprinkle of sea salt
8 slices ginger
8 cloves garlic- sliced
2 tsp szechuan peppercorn
4- 5 star anise
fennel seeds
2 tsp chilli flakes
2 stalks green onion - trimmed and sliced
5 tbsp soy sauce
5 tbsp shaoxing wine
2 - 4 tbsp rice vinegar
4 - 5 tbsp honey
chicken stock/water for braising
olive oil for frying

  1. Season pork ribs with salt and pepper.
  2. Heat up oil in pot.  Sear pork ribs till browned on all sides.
  3. Add ginger, garlic, peppercorn, star anise, fennel seeds, chilli flakes and honey.
  4. Continue to cook for a few minutes until the honey begins to caramelize.
  5. Add the soy sauce, rice vinegar and shaoxing wine and bring to a boil, simmering for 1- 2 minutes. 
  6. Taste and adjust seasonings accordingly.  Add green onions and stock and bring to a boil.
  7. Preheat weber grill or oven to 180 degrees C or 360 degrees F.
  8. Transfer contents from the pot into a roasting pan.
  9. Place the pan in the preheated grill.  Cover and cook for 1 hour or till meat is tender, turning the ribs halfway through the cooking time.
  10. Transfer contents in roasting pan back to the pot and continue to cook over stove top till sauce becomes thick and syrupy.
  11. Coat the ribs with the sauce to give it a good glaze  Sprinkle some toasted sesame seeds if desired.
  12. Serve warm.

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