Ken Hom's chilli pork spare ribs recipe
A classic Chinese favourite from Ken Hom, making the most of Chinese rock sugar, rice wine and yellow bean sauce.
Ingredients
- 900 ml chicken stock
- 2 tbsp chilli bean sauce
- 1 tbsp Chinese rock sugar or granulated sugar
- 85 ml Shaoxing rice wine or dry sherry
- 1.5 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp finely chopped garlic
- 3 tbsp finely chopped spring onions
- 2 tbsp whole yellow bean sauce
- 3 tbsp hoisin sauce
- 2 tbsp cornflour, mixed with 3 tablespoons water
- 600 ml groundnut or vegetable oil
- 750 g pork spareribs, separated into individual ribs
- 31.7 fl oz chicken stock
- 2 tbsp chilli bean sauce
- 1 tbsp Chinese rock sugar or granulated sugar
- 3 fl oz Shaoxing rice wine or dry sherry
- 1.5 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp finely chopped garlic
- 3 tbsp finely chopped spring onions
- 2 tbsp whole yellow bean sauce
- 3 tbsp hoisin sauce
- 2 tbsp cornflour, mixed with 3 tablespoons water
- 21.1 fl oz groundnut or vegetable oil
- 26.5 oz pork spareribs, separated into individual ribs
- 3.8 cups chicken stock
- 2 tbsp chilli bean sauce
- 1 tbsp Chinese rock sugar or granulated sugar
- 0.4 cup Shaoxing rice wine or dry sherry
- 1.5 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp finely chopped garlic
- 3 tbsp finely chopped spring onions
- 2 tbsp whole yellow bean sauce
- 3 tbsp hoisin sauce
- 2 tbsp cornflour, mixed with 3 tablespoons water
- 2.5 cups groundnut or vegetable oil
- 26.5 oz pork spareribs, separated into individual ribs
- 1 cup chopped spring onions
- 1 cup chopped spring onions
- 1 cup chopped spring onions
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 90 mins
- Serves: 4
Step-by-step
- Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
- Combine all the braising sauce ingredients in a large pan and bring to the boil. Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
- Drain off the sauce and remove any remaining fat. The sauce can now be frozen and re-used next time you want to make this dish. The dish can be prepared up to this point the day before.
- Preheat the oven to 180C/350F/gas mark 4.
- Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown. Baste them from time to time with the braising sauce, if you like.
- You can also cook the spareribs under a grill or on a barbecue, until they are brown. Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 ½ in) long. Turn them on to a warm serving platter, garnish with spring onions and serve at once.
This year Ken celebrates 30 years as the nation’s favourite TV chef - to download a copy of his 30th career anniversary booklet, please visit www.kenhom.co.uk
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