Gourmet Traveller

FAST

Braised pork ribs

SERVES 4

This gorgeous recipe is from my friend, Janice Leung Hayes, one of the most authoritative food writers in Hong Kong. Ask the butcher to chop up meaty ribs for you.

2 tbsp light soy sauce, plus extra to taste
1 tbsp dark soy sauce
2 tbsp Chinkiang vinegar, plus extra to taste
1 tbsp vegetable oil
600 gm pork spare ribs, cut through the bone into bite-sized pieces
1 tbsp Shaoxing wine
80 gm (⅓ cup) rock sugar, crushed (see note), plus extra to taste Steamed rice, thinly sliced spring onions and dried chillies, to serve

1 Combine soy sauces and vinegar in a bowl. Heat a wok or large frying pan over high heat, add oil and ribs, and fry, turning, until golden (2-3 minutes). Add Shaoxing and toss until almost evaporated (20-30 seconds).

Add soy mixture to pan. As soon as liquid starts to bubble, reduce heat to low and cover with a lid. Simmer until sauce is reduced by half (5 minutes; if it’s reducing too quickly, add a little water). Add rock sugar and cook, stirring so pork

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Gourmet Traveller

Gourmet Traveller5 min lettiCookbooks, Food, & Wine
Tiny But Mighty
When Zoe Birch and her partner Lachlan Gardner decided to open Greasy Zoe’s – a diminutive 10-seater located in the leafy suburb of Hurstbridge, some 45 kilometres outside of Melbourne’s CBD – it wasn’t necessarily born from a romantic notion. “It ca
Gourmet Traveller1 min letti
What Gt Loves This Month
British artist Alma Berrow serves up summer on a plate that you can enjoy all year round, thanks to her playful ceramic creations. Follow her on Instagram to see more of her unique curios. almaberrow.com If you’ve tried the chips and guac at La Casi
Gourmet Traveller10 min lettiCookbooks, Food, & Wine
One Bite Wonders
Snacks are having a moment. Once mostly associated with fatty, salty things served in bars to soak up booze and stimulate thirst, snacks are now colonising a larger slice of real estate on Australian restaurant menus. Boosted by the ever-changing fle