From frank@saintarnold.com Sat Jan 19 12:02:03 2002 Date: Fri, 18 Jan 2002 10:13:21 GMT From: Frank Mancuso Newsgroups: alt.food.asian Subject: Re: Roast Pork Here's quite a few, but I have tried and tried, and can NEVER get it to come out as good as Chinese restaurants: Char Siu (Chinese Smoked Spareribs) Ingredients: 3 pounds spareribs, cut in half lengthwise Marinade: 1 cup sugar 1/2 cup soy souce 2 tablespoon Hoi Sin sauce 1/2 teaspoon Chinese five spices powder 1 tablespoon coarse Hawaiian salt 1/8 teaspoon red food coloring Directions: Slit the hard bone and score spareribs. Parboil, rinse and drain well. Combine marinade ingredients and marinate meat overnight in the refrigerator. Turn and mix occasionally. Smoke in a kamdo or smoker for 2 hours, basting occasionally with sauce. ------------------------------------------------ Chinese Barbecue Pork Ribs Makes 6 servings 2 pounds lean pork spareribs, well trimmed 1/4 cup sugar 1 tablespoon thin soy sauce (see Note) 1 tablespoon black soy sauce (see Note) 1 tablespoon hoisin sauce (see Note) 1 teaspoon sesame oil 1 tablespoon ground bean sauce (see Note) 1 tablespoon Shao Hsing rice cooking wine (see Note) 1 tablespoon oyster flavored sauce (see Note) 1/4 teaspoon ground white pepper 3 tablespoons honey cilantro sprigs (optional) 1. Cut spareribs into two equal pieces. Remove any visible fat pockets. Lightly score the spareribs on the meat side and place them in a large, shallow bowl. Sprinkle sugar on both sides of the ribs, using more on the meaty side. Set aside to marinate for 15 minutes. Pour off any excess liquid. 2. In a small bowl, combine the thin and black soy sauces, hoisin sauce, oyster sauce, bean sauce, rice wine, sesame oil and pepper. Pour over the ribs, making sure they are well coated. Loosely cover the ribs with plastic wrap and marinate overnight in the refrigerator. 3. Just before roasting, use your hands to spread honey on the spareribs, especially on the meaty side. Place a rack in a roasting pan and add enough water so that the water reaches a depth of 1/2-inch in the pan. Place the marinated spareribs meat-side up on the rack, leaving about 1-inch of space between the two pieces. Place pan in a preheated 500-degree oven and roast for 30 minutes. Monitor the water level in the broiler pan to make sure it never falls below 1/4-inch. Carefully remove the roasting pan of ribs from oven. 4. Preheat the broiler. Place the roasting pan of ribs 4 inches from the heat and broil 5-7 minutes or until the ribs have a sugar crust similar to the crust on a baked ham. Carefully remove the spareribs from the oven and set on a platter to cool 15 minutes. Cut spareribs into individual ribs and serve immediately or at room temperature. Garnish with cilantro if desired.Note: All of the specialty items can be found at most Asian grocery stores. Thin soy sauce, also known at superior or premium is not to be confused with "lite" or reduced-sodium soy sauce. The soy sauce sold in Western markets is generally thin. Black soy sauce also known as soy superior or dark soy sauce is darker, thicker and richer in color and slightly sweeter in taste. From:The Wisdom of the Chinese Kitchen ---------------------------------------- Apricot-Sauced Ribs Serving Size : 4 Preparation Time :0:10 4 pounds pork spareribs -- cut into serving-size pieces 1 8-ounce can undrained apricot halves 3 tablespoons catsup 3 tablespoons brown sugar 2 tablespoons lemon juice 1 tablespoon Dijon-style mustard 1 teaspoon dry ginger Dash salt Bank medium-hot coals in covered grill with peach or apricot chips or chunks. Place ribs on grill over drip pan, cover grill and cook ribs over direct heat for 1 1/2 hours, turning occasionally. Meanwhile, mix remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning over. -------------------------------------------------- Chinese Barbecued Baby Back Ribs Recipe 2 tb Sugar 1 tb Dry sherry 3 tb Hoisin sauce 1/2 ts Finely chop garlic 1 ds Salt optional 1/2 c Ketchup 3 lb Pork back finger ribs cut 1 -inch wide by 3 inch long Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and shake to coat ribs thoroughly with marinade. Place in refrigerator and marinate for 4 hours or longer. Shake once or twice while marinating to coat again. To avoid mess, cover cookie sheet with aluminum foil. Take ribs from refrigerator and shake to coat again. Place ribs on their sides on cookie sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burning. ------------------------------------------------------ Chinese Spareribs Recipe 1/2 c Butter or Margarine 1 Med. Clove Garlic, finely chopped 1 Env. Onion Soup Mix 16 oz (1 Can) Tomato Puree 1/2 c Brown Sugar 1/4 c Imported Soy Sauce 1/4 c White Vinegar 1/4 c Chili Sauce 5 lb Spareribs (baby back are suggested) Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. In large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. ------------------------------------------------------------ The secret of good ribs is to cook them very slow to break down the collagen and render the fat, yet keep all the flavor in the meat. Dust the ribs with a little seasoning. Salt, pepper, garlic is really enough, but you can add a couple of other spices if desired. Get one side of the grill warm and put the ribs on the other side. Cook at 250 degrees, about 3-4 hours for baby backs, 4-5 hours for spares. They will be very tender, moist, and full of flavor. Serve sauce on the side for those that want it. If the ribs are truly good, sauce in not needed. Just before taking the ribs off, you may want to put a glaze on them. Mix together equal parts of honey, cider vinegar and mustard. Brush on the glaze about 15 minutes before taking them off the cooker. ------------------------------------------------------------------ Pork Dishes Pepper-Salt Spareribs INGREDIENTS 3/4 lb. (350g) spareribs 4 cups (1 litre) vegetable oil for deep-frying 1 tbsp rice wine 5 tsp. spiced pepper-salt 1 tbsp soy sauce 2 tbsp cornstarch 1/4 tsp. MSG (optional) RECIPE 1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ). Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste. Add the spareribs and stir to coat well. 2. Heat the oil the a work over high heat to 350oF (180oc), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside. Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, serve. ------------------------------------------------------ spareribs with Black Bean Sauce. Ingredients 2 -3 pounds Spareribs (cut 1 1/2 inches long) 2 cloves garlic, minced 2 slices ginger 1 green onion, diced Sauce: 1 tablespoons fermented black beans, rinsed well and minced 1 teaspoon soy sauce 1 teaspoon sugar 1/4 cup water Cornstarch to thicken sauce Directions: Mix the sauce ingredients and set aside. Place the spareribs in a pot of boiling water, and add the green onion. Cover and cook for about 10 minutes. Heat wok and add oil. When oil is ready, add garlic and ginger and stir-fry until aromatic. Add the spareribs and stir-fry until they are slightly browned. Add the sauce, cover the wok, and simmer for approximately 10 minutes or until the ribs are tender. Add cornstarch to thicken. Serve hot with rice. -- FM