Sep 28, 2015

Champagne Cranberry Pork Ribs

Recipe adapted and altered from a cooking workshop I attended years ago! The ribs tasted a bit like Pai kut wang, more appetising though!

Pardon my poor quality pic as all from!

Champagne cranberry pork ribs
Pork ribs:
8 pcs prime pork ribs
1/2 tsp meat tenderizer (optional if you have it)
1/2 tsp sodium bicarbonate
1 tbsp water
1 tsp oyster sauce
1 tsp soy sauce
1 tsp sesame oil
1/4 tsp black pepper
1 no egg (beaten)
4 tbsp potato starch

Champagne Sauce:
50g Sugar
3 tbsp water
1 pc cinnamon stick
4 pcs cloves
250g white wine (Any drinking type)
1 tbsp cranberry
4 tbsp plum sauce
1 tbsp lemon juice

After deep fry before glazing the champagne sauce.

1. Add meat tenderizer into the pork ribs to marinate for 30 mins.

2. In the meantime, use a thick bottom sauce pan to caramelise sugar with water and spices till  golden. Add in white wine and cranberry, simmer till it reduce by half. Stir in plum sauce and lemon juice. Set aside for later use.

3. Dissolve sodium bicarbonate with water and add into the pork ribs for 5 mins before adding soy sauce, oyster sauce, sesame oil and pepper. Let it seasoned for 10 mins, then add egg and potato starch. Mix well.

4. Heat oil to fry the the pork ribs till golden brown.

5. In a wok, add in fried pork ribs and toss in the sauce, simmer till sauce thicken.

Yummy dinner!

Balance ribs, packed into my bento box for next day lunch! Still as yummy!


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