Braised Pork Spareribs with Sugar and Vinegar (糖醋排骨)

Ingredients:

400 g pork spareribs, cut into bite size

1/4 tsp salt

1/2 tsp pepper

1 tsp sugar

1 tsp Chinese black rice vinegar

1 stalk spring onion, segmented

2 cup water

9 tbsp Chinese black rice vinegar

6 tbsp light soy sauce

9 slices ginger

6 tbsp sugar

2 tbsp oil

Method:

Marinate ribs with salt, pepper, sugar and vinegar for at least 30 min; set aside.

In a sauce pan or wok, melt sugar with oil over low heat till golden brown and caramelized.

Add-in ginger and stir-fry over high heat until fragrant and golden brown.

Add-in ribs and stir-fry for 3-5 min or until shrink and golden.

Add-in soy sauce, vinegar and water (add enough water to cover ribs fully).

Leave simmer covered until gravy reduced to half.

Reduce heat and continue simmer to thicken the gravy and tender the ribs (Stir occasionally for even cooking.Note: to accelerate the cooking time, the marinated ribs can be pre-deep fried until golden brown before use).

Once sticky gravy form with lot of entrapped air bubbles, sprinkle-on spring onion and dish-up.

Best serve warm with steamed rice.

Chinese Meat Balls (貢丸)

Ingredients:

500 g pork + 5 tbsp water

100 g Chinese mushroom

Seasoning A

2 tbsp Chinese cooking wine

2 tbsp fish sauce

1½ tsp salt

1/4 tsp sugar

1 tbsp soy sauce

1/2 tbsp oil

1 tsp baking powder

2 tbsp cornflour (last)

Seasoning B

1/2 tsp white pepper

2 tbsp garlic powder

1 tsp ginger powder

1 whisked stiff egg white

Method:

With food processor/blender, process pork and mushroom with water to form paste.

Add-in all the seasoning A and stir well until sticky texture.

Leave in refrigerator for 30 min.

Add-in seasoning B and stir-generously.

Bring a pot of water to boil then remove from heat.

Pick desired amount of paste and form into ball with wet hands.

Drop them into the warm water.

Reheat the water that contain a layer of meat balls over low heat to just enough to simmer without boiling.

Once meat balls are floated, allow to simmer for another few more seconds before transfer them into ice-cold water.

Drain-well and store in fridge with air-tight container till next use.