Spicy Pork Ribs
Ingredients
3 pounds pork spare ribs, 1 1/2 inch cross cut, separated*
1 1/2 inch fresh ginger
3/4 small white or yellow onion
3 green/spring onions or scallions
toasted sesame seed
cooking oil
* Substitute 3 pounds pork riblets, separated or 2 1/2 pounds boneless "country style" ribs
Optional
1 small carrot
2 medium red potato
Stir Fry Sauce
5 tablespoons finely ground red chile pepper
1 teaspoon sugar
6 cloves fresh garlic
2 fresh red chili peppers or jalapeños
1/2 inch fresh ginger
1/4 small white or yellow onion
4 tablespoon soy sauce
1/2 teaspoon black pepper
1 teaspoon pure roasted sesame seed oil
water as needed
Directions
Preparation
Cut ginger into 1/8 to 1/4 inch clices.
Pork:
Your local butcher or meat counter should be able to cross cut the ribs for you. If not, country style boneless ribs or pre cut riblets are recommended.
Bone in:
Separate ribs by cutting between each rib section, leaving meat on both sides of the bone.
Place the ribs in a large pot, cover with water, and soak for 1 hour. Discard water.
Cover with fresh water, add sliced ginger, and bring to a boil over high heat.
Boil for ten minutes, remove from heat, and discard water.
Rinse in cold water and drain well.
Boneless country style:
Cut into cubes, very lightly salt each side, and let stand ten minutes.
Thick slice the onion.
Finely chop green onion/scallion
Optional Ingredients:
Peel and rinse the potatoes. Cut in 1 inch cubes and rinse again.
Thick shred the carrot.
Stir Fry Sauce
Cut onion quarter, peppers, and ginger into small pieces.
Place all ingredients into a blender and blend into a semi thick smooth paste. (Add water as needed for even blending)
Cooking
Coat a large stir fry pan with cooking oil and place on stove over high heat.
Bone in:
Add rib sections and lightly brown.
Country Style:
Add cubes and cook until well browned on all sides.
Optional:
In a separate skillet, lightly brown potato over high heat.
Reduce heat to medium high.
Add onion (and browned potato) and stir fry for two minutes.
Add stir fry sauce and 1/4 cup water.
Stir fry until liquid is nearly gone.
(add shredded carrot and stir fry for one minute)
Sprinkle with sesame seed and chopped green onion.
Serve hot with steamed rice and ban chan.
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