2013-10-08

Pork ribs with spicy ginger sauce (based on Chinese cuisine)

Pork ribs with spicy ginger sauce (based on Chinese cuisine)
Author:
Category
Second courses
Ingredients
  • Pork ribs - 0.5 kg
  • Dry white wine - 1 cup
  • Soy sauce - 100 ml
  • Parsley root - 1 pc.
  • Fresh ginger - 50 g
  • Onion - 1 pc.
  • Garlic - 3 cloves
  • Lemon - ½ pc.
  • A set of peppercorns: black, gray, green, red, allspice - 1 teaspoon
  • Carnation - 4 pcs.
  • Sugar - 50 g
  • Oil for frying - 0.5-0.7 l
  • Olive oil - 2-3 tbsp. spoons
  • Starch - 1 tbsp. spoon
  • Salt - to taste
  • Rice - 1 cup
  • Bouquet of greens: parsley, dill, cilantro - 1 bunch
  • Green onion - 4 pcs.
The popularity of Chinese cuisine in the world, especially in chains of fast food restaurants, that is, fast foods, is fueled, first of all, by its social essence. Perhaps the ancient Chinese housewives had a headache from the constant problem of feeding their large family with a minimum of food, but over time, her ingenious solution came to her - to remove any large pieces of ingredients from dishes, and to replace the spoon, as an extremely wasteful tool for eating food, with economical ones. chopsticks. And home-cooked dinners flowed in a leisurely, calm rhythm, and the starving organism was also happy with a small grain of rice caught on the tenth attempt from a deep bowl ...

Recipe for pork ribs with spicy ginger sauce (inspired by Chinese cuisine)


1

Ribs (8 pieces - two per serving) cut each separately and cut in half, about 3 cm long.

2

Peel onion, ginger, parsley root and cut into small cubes.

3

Put the vegetables on the bottom of the bowl, add the cloves, put the prepared ribs on the vegetables and pour over the mixture of wine and soy sauce, put a small plate on top and leave to marinate for 1-1.5 hours.

4

Half an hour before the end of the pickling process, cook the rice.

5

Rinse the rice in cold water until the water becomes clear (5-10 washes), drain the water.

6

Put the washed rice on the bottom of the saucepan, add a little salt, pour 1 ½ cups of boiling water (1 ½ volume of water per 1 volume of rice). Put the rice on a high heat, bring to a boil, reduce the heat to a minimum, cover the pan with a lid, a towel and leave for 20-25 minutes.

7

Remove the ribs from the marinade, carefully shake off the pieces of vegetables and put in a colander to drain excess liquid.

8

Throw the chopped vegetables on a sieve, drain the liquid separately into a bowl, remove the cloves from the vegetables and put them separately.

9

Pour olive oil into a preheated saucepan and sauté the vegetables from the marinade until they soften over high heat.

10

Pour the soup from the marinade into the vegetables, put the cloves, crushed pepper mixture, bring to a boil and boil over low heat for 15 minutes.

11

Strain the boiled vegetables through a sieve, chop in a blender, put them back in a saucepan, pour them with the compote in which they were cooked, add sugar, lemon juice, stir and bring to a boil, stirring constantly.

12

While the vegetable sauce is boiling, quickly dissolve the starch in 80-100 ml of cold water and pour it into a lightly boiling sauce in a thin stream. Whisking all the time, bring the sauce to a boil and remove from heat.

13

Put a deep and wide pan on a strong fire, pour oil into it for frying.

14

When the oil begins to boil, carefully, using a fork and spoon, put the ribs into the hot oil and deep-fry them for a few minutes until golden brown.

15

While the meat is cooking, peel the garlic, crush with a garlic press into a hot sauce and mix everything well.

16

Put the fried ribs in a deep plate, pour over the sauce. The dish is ready!

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