Char Siu Ribs2013-08-18
Char siu ribs (Chinese:叉烧排骨) is a popular Chinese dish originating from the Cantonese cuisine.It is classified as a type of siu mei (燒味), Cantonese roasted meat. It is listed at number 28 on the “world’s 50 most delicious foods” readers’ poll compiled by CNN Go in 2011.This is the lovely, sticky,red-coated pork you see in Chinese barbecue restaurants – it smells divine as it’s cooking and the recipe is very easy.The secret is not the sauce, it’s the blanch and marinade. I’ve included detailed step-by-step pictures to familiarize you with some of the lesser known ingredients and to ensure your success in making it.
- 500g ribs
- 4 tablespoons char siu source
- 0.5 bowl of water
Blanch ribs in boiling water.Drain and rinse the ribs in a colander.Pat dry.Add 2 tablespoon char siu source.
Place ribs and marinade in a large Ziploc bag and marinate in fridge for at least 1 day.
Heat oil in a pan,add ribs and char siu source,stir fry.Add half of bowl hot water,heat until boil.Reduce the heat to low, cover with a tightfitting lid,and let simmer until the ribs are knife tender,about 15 minutes.
Turn up fire and stop when the sauce starts to dry (大火收汁).
Remove from heat and serve with warm white rice.