Tuesday, 5 May 2015
Braised Pork Ribs
So we had guests coming over, and I hadn't planned the menu. I was craving pork ribs due to a photo on my Facebook feed. I was thinking of making that, but I did not have one of the key ingredients. And it's not like I could just get it at the supermarket. It required me to go to an Asian supermarket. That meant driving to the next city, which I was too lazy to do. (They're called cities, but are not far away. Like from Hougang to AMK. Small cities, I guess. It is much too late for me to research the definitions of city vs suburb etc right now. If they want to call themselves cities, then cities they'll be.)
Anyway, after my supermarket run to get stuff, including pork ribs (another key ingredient I didn't have), I had to go back, unload the groceries, get lunch started, pick up the children feed them, etc, etc, etc. By the time I had time to marinate these babies, it was 3:30pm. Luckily they're easy to do.
Let me just apologise here for the lack of pictures. I really need to work on that aspect of blogging.
First, blanch the pork ribs in boiling water.
In a heavy bottomed pot (or wok), mix together:
1 tablespoon shaosing wine,
2 tablespoon light soya sauce,
1 tablespoon dark soya sauce,
2 tablespoon hoisin sauce,
2 tablespoon oyster sauce,
3 tablespoon sugar,
5 tablespoon water
Mix them together well.
To be honest, other than the shaosing wine, light soya sauce and water, I didn't actually measure anything else. I kinda just squirted them in. It's quite hard to go wrong, though. This combination goes well. A little bit more or less won't harm the final outcome. You could taste as you go too.
Bring the sauce to a boil. When boiling, add in the blanched pork ribs and simmer on low to medium heat for about an hour. Turn the ribs as necessary to ensure even colouring all round.
Turn the heat to high to caramalise the sauce. Make sure all ribs are coated in the caramalised sauce.