Never tried cooking pork ribs with lemon marinade and braising it until tender. Original recipe uses deep frying method and the pork ribs are coated with flour.
Surprisingly, it is delicious with a slightly sweet and sourish taste. No oil [except sesame oil for flavour] is used to cook this dish. You can also skim off the some fats before thickening the gravy.
Ingredients
[serves 2-3]
500 - 600 gm meaty spare ribs - cut into big chunks - blanched in boiling water and rinsed to remove scums
some blanched carrots, green beans and big onions [optional]
some blanched carrots, green beans and big onions [optional]
Marinade
1 tbsp light soy sauce
1 tbsp rose wine
2 tbsp lemon juice
1/2 tsp pepper
1 tsp sesame oil
100 ml water
Additional Sauce
2 tbsp honey
1 tbsp sugar
1 tsp salt
200 ml water
1 tsp custard powder + 2 tsp water [optional]
1 tsp custard powder + 2 tsp water [optional]
- Marinade spare ribs with marinade for several hours or preferably overnight in the fridge.
- Put spare ribs in a heavy based pot with marinade, salt and water.
- Bring to a boil for 5-10 minutes. Lower heat, cover and simmer until spare ribs are tender.
- Add in honey and sugar and continue to boil until gravy is reduced and slightly thicken or thicken with custard water [I thickened the gravy because I didn't have time to simmer until gravy is reduced and thick].
- Serve immediately with blanched carrots and green beans.
I kept the more bony parts to cook soup.
I'm submitting this to Muhhibah Malaysian Monday hosted by Sharon of Test with Skewer
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