Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Pork Sweet And Pungent Spareribs
Famous Authors (View All Authors)
Asian - Pork Sweet And Pungent Spareribs Post by :Dirobtx Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1652

Click below to download : Asian - Pork Sweet And Pungent Spareribs (Format : PDF)

Asian - Pork Sweet And Pungent Spareribs

3 lbs. meaty pork spareribs, sawed in half across the bones
1/4 cup dry sherry
1/4 cup soy sauce
1 tbsp. five spice powder
1 tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg
1/4 cup cornstarch
1/4 cup flour
cooking oil for deep fat frying


Cut meat into 2 rib portions. Simmer, covered, in boiling water for 30 minutes; drain. Place in a shallow baking dish.

Marinade:
Combine dry sherry, soy sauce, five spice powder, vinegar, salt and pepper. Pour over ribs and marinate at room temperature for 30 minutes, turning once. Drain, reserving marinade.

Batter:
Combine reserved marinade, egg, cornstarch and flour; beat until smooth. Dip ribs in batter then fry, a few at a time, in deep hot oil (365°) for 1 to 2 minutes or until golden brown. Drain on paper towels. Keep warm while cooking remaining ribs.

Serve with sweet and pungent sauce. 4 to 5 servings.



Sweet and Pungent Sauce

1 small green pepper
1 can (8 1/4 oz.) pineapple chunks
2 tbsp. brown sugar
4 tsp. cornstarch
1/8 tsp. salt
1 can (8 oz.) tomatoes, cut up
1/4 cup finely chopped onion
1 tbsp. vinegar
1 tbsp. soy sauce


Cut green pepper into 1 inch squares. Drain pineapple, reserving 1/3 c syrup.

Combine syrup with brown sugar, corn starch, and salt. Stir in undrained tomatoes, onion, viengar, and soy sauce.

Cook and stir until bubbly. Stir in pineapple chunks and green pepper. Heat through. Makes 2 1/2 cups.

Suggestion: use crushed pineapple and chopped green pepper when serving with wontons and egg rolls.

If you like this book please share to your friends :
NEXT BOOKS

Asian - Sweet And Sour Pork Asian - Sweet And Sour Pork

Asian - Sweet And Sour Pork
1 lb. pork 1 green pepper, chopped large 4 slices pineapple Marinade: 1/2 tsp salt 1/2 tsp soy sauce 1 Tblsp cornstarch 1 tsp wine (sherry, mirin, sake or ...) 1 egg 5 cups oil for frying Sweet & Sour Sauce: 1 tsp salt 3 Tblsp vinegar 4 Tblsp catsup 5 Tblsp pineapple juice (from can you got the slices out of) 1 tsp sesame oil 3 tsp cornstarch 4 Tblsp sugar 1/2 cup cornstarch for batter (or 3 parts cornstarch, 1 part flour, bit of garlic salt)cherries or red pepper for color ginger Cut pork into 1 inch squares. Marinate
PREVIOUS BOOKS

Asian - Stir Fry Wild Rice Snow Peas And Pork Recipe Asian - Stir Fry Wild Rice Snow Peas And Pork Recipe

Asian - Stir Fry Wild Rice Snow Peas And Pork Recipe
1/2 lb. pork tenderloin, sliced 1/4 inch thick 3 Tbsp. vegetable oil 1 cup sliced celery 1 cup sliced green onion 1 cup sliced fresh mushrooms 1 can (8 oz.) water chestnuts, sliced 1/2 lb. snow peas or edible pod peas, fresh, or frozen, thawed 1 Tbsp. grated fresh ginger root 2 cups cooked wild rice 1 Tbsp. cornstarch I Tbsp. dry sherry 1/2 tsp. salt 1/2 cup salted cashews or sunflower nuts 1.Slice pork and set aside. Heat oil in heavy skillet; add pork and stir-fry over high heat for 2 min. until meat is no longer pink. 2.Add celery,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT