Sweet Sour Spare Ribs (Hawaii Style)Feb 23, 2022
so one of the things that we love to do is cook our asian food and as time has gone by i think our local culture has embraced dishes and made them on their own and this is one of those dishes that we go to prepare. be making
ribsand it's going to have a lot of great ingredients here but really the dish is derived from Chinese heritage and over time you know with all the different Clos eans melted down and you just know how region than regionally, things they change, the dish evolves on its own and what we're going to do is make local
ribsand basically the recipe which has, you know, Chinese fermented black beans, it's got some sugar, it's got pineapple soybeans . ginger garlic sauce and we start with
spareribs and what I'm doing is browning them so we start with diced bits of raw rib that I got from our meat department and then we have flour and all I'm doing is being lightly dr sear the pieces of meat in the flour what's really important here is that we're browning the meat but I'm not trying to create a batter or a crust, I just flatten them lightly to help dry them out and then we'll put them over medium high heat so that they brown so remember you're not trying to create a crust you're just trying to dry them out so they don't splatter and then they can really brown if you have too much water on these things they won't brown so we already started here and I have a skillet big and nice we're going to do about three pounds of them and once I get all this brown then we'll go back and go ahead and put all the other ingredients together to make this brace, so let me finish this and then we'll be right back, okay, we've done it.
I've got all of our Browned meats and now we're going to go ahead and start making the sauce I've got the pot that used to brown all meaning and what's really important is that I'm saving the pot because all the little brown bits of char are still here and I want to make sure they go into the plate because that's the flavor and I want to lose all that flavor so we're going to keep that there. I have some things. here I have a piece of ginger and I'm going to cut it into pieces here so now you can cut this up nicely if you want or you can leave bigger whole pieces and just squash them and then when you serve it to people it's big enough for them to people notice them and then they will take them out if you want to chop them very fine and they just stay on the plate which is up to you but most locals will just take big chunks. pieces and then just squash them and put them in, so I'm going to throw that in here.
I'm going to put my absolute damage that I'm going to throw in here as well and then oh it smells great alright now we're going to take the meat we're going to put the meat back in the pan now remember the brownie we brought these ces cakes from meat because that's going to add flavor, that's okay and when you're browning meat in the early stages, you really want to make sure you get this brown color because if it's white, you're not going to get the rich depth. of flavor that you're really looking for in this dish and then what's going to happen is we're going to add the liquids here now this is the cooking method we're doing here is braising and what that means is we're going to take little bits of a typically less tender cut of meat we're going to brown it we're going to submerge it in liquid and we're going to slow cook it until it's tender ok now I have a little bit of vinegar which is I'm going to go in here just to show you I have a little bit of salt this is brown sugar and I'll put some more and then I have Chinese black beans these are fermented black beans now I'm going to use them whole if you want you can cut them up just be careful if you're going to cut them they can be salty , so you might want to rinse them before you use them now we're going to let this all come together we're going to bring up the liquids we're going to go down we're going to let the sugars melt and then we're going to bring this up to a boil and then we're going to simmer until I take a fork and poke through one of the pieces of pork and it's very tender once it's done we'll go back and add the pineapples and we'll add the daikon so stay tuned alright , we've been braised and it's so good that the flavors come out the juices come out of the chicken all the flavors marry it smells amazing you've got that vinegar the soy sauce you've got the ginger in there so now what I'm going to do now is while this works, I'm going to go ahead and add some pineapple, the juice and I'll go ahead and add everything and then this is this is a daikon so it's a is a radish Asian radish I'm going to go ahead and chop up a little bit and we're going to put that as we ll and we're going to add this we just want to put it in so it has a little bit of flavor and softens up and once it's done we'll go back and go ahead and thicken it up with a little bit of slurry and then it's ready to eat so I want to finish cutting its T or real quick and then we're going to put this up.
I'm going to stir it very quickly and we're going to let it cook for a few more minutes so that the daikon softens and the flavors start to come out and then it thickens well and it will be time to try so we'll be right back well so we have a we have our airport brown we add all our ingredients we bring it to a simmer we let all the flavors come together with a tender fork and then we add add the pineapple the juice of the pineapple we add daikon to this we let it all marry it smells amazing you can smell the the ginger, the garlic, the sweet, the salty, it all comes together and now I want to thicken it up a little bit so I've got a nice sauce and I've got a slurry here and this is cornstarch and water and what I did was bring this back, you want it boils when you add a slurry because slurry thickens all the way once it's boiling so I just brought it to a boil.
I'm just going to add a little bit on the edge here because I want to give it some body. It will give you some body and some shine and again you're going to add what works for you because you kind of know the recipe is a guide so you need to take the recipe and look at it and then make your judgment on what which you think looks better for the dish when you do it and I like it I like the body and my sauce but I don't like my sauce to be thick and lumpy but I'm going to add a little bit more and then we're going to go ahead and do the part that the part that I Live for the flavor to be right so I have this here it's thickening up nicely the pieces are all nice and tender but I have the basic H awaii here I have my rice I want to put a couple of pieces here it looks super good it's super tender and it smells amazing the black beans ginger garlic ok i have a little bit in the rice here so we need to put a little bit of that sauce look at that mmm ok look at that i'm going to put a little more because i love it this sauce i have to get some pineapple and then we have d aikon so here is our wonderful plate of ribs super good now remember the secret to making it not just super good but super super super good is to make it the day before let it sit overnight even the flavors come together more reheated the next day and voila i guess The last thing I can say is that for more recipes like this visit us at food landcom see now
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