Ken Hom's chilli pork spare ribs recipe

Ken Hom's chilli pork spare ribs recipe

A classic Chinese favourite from Ken Hom, making the most of Chinese rock sugar, rice wine and yellow bean sauce. 

Ingredients

  • 900 ml chicken stock
  • 2 tbsp chilli bean sauce
  • 1 tbsp Chinese rock sugar or granulated sugar
  • 85 ml Shaoxing rice wine or dry sherry
  • 1.5 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp finely chopped garlic
  • 3 tbsp finely chopped spring onions
  • 2 tbsp whole yellow bean sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp cornflour, mixed with 3 tablespoons water
  • 600 ml groundnut or vegetable oil
  • 750 g pork spareribs, separated into individual ribs
  • 31.7 fl oz chicken stock
  • 2 tbsp chilli bean sauce
  • 1 tbsp Chinese rock sugar or granulated sugar
  • 3 fl oz Shaoxing rice wine or dry sherry
  • 1.5 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp finely chopped garlic
  • 3 tbsp finely chopped spring onions
  • 2 tbsp whole yellow bean sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp cornflour, mixed with 3 tablespoons water
  • 21.1 fl oz groundnut or vegetable oil
  • 26.5 oz pork spareribs, separated into individual ribs
  • 3.8 cups chicken stock
  • 2 tbsp chilli bean sauce
  • 1 tbsp Chinese rock sugar or granulated sugar
  • 0.4 cup Shaoxing rice wine or dry sherry
  • 1.5 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp finely chopped garlic
  • 3 tbsp finely chopped spring onions
  • 2 tbsp whole yellow bean sauce
  • 3 tbsp hoisin sauce
  • 2 tbsp cornflour, mixed with 3 tablespoons water
  • 2.5 cups groundnut or vegetable oil
  • 26.5 oz pork spareribs, separated into individual ribs
For the garnish
  • 1 cup chopped spring onions
  • 1 cup chopped spring onions
  • 1 cup chopped spring onions

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 90 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
  2. Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
  3. Drain off the sauce and remove any remaining fat. The sauce can now be frozen and re-used next time you want to make this dish. The dish can be prepared up to this point the day before.
  4. Preheat the oven to 180C/350F/gas mark 4.
  5. Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown. Baste them from time to time with the braising sauce, if you like.
  6. You can also cook the spareribs under a grill or on a barbecue, until they are brown. Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 ½ in) long. Turn them on to a warm serving platter, garnish with spring onions and serve at once.

This year Ken celebrates 30 years as the nation’s favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk  

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