Tomato Sweet & Sour Pork Rib 茄汁酸甜排骨（免炸）

Yield: 8 pork ribs

Ingredient

700g pork prime ribs

Water for boiling

2 slices ginger

1 clove garlic

1/2 green capsicum, cut into chunks

Sauce

2 tbsp tomato ketchup

2 tbsp sweet chili sauce

1 tbsp vinegar

1 tbsp lemon or lime  juice

2 tbsp sugar

1/8 tsp salt

100ml water

Direction

1. Rinse pork ribs and place in a pot. Add enough cold water to submerge the ribs. Bring the water to a boil.

2. Skim away the scum floating on the water. Add in ginger and garlic, lower the heat. Let the ribs simmer for 30 minutes.

3. Drain the ribs and transfer them to a bowl. Heat up the Happycall pan in low heat and add in a teaspoon of olive oil.

4. Place the ribs into the pan and pan-fry them in low heat till slightly golden.

5. Towards the end of the pan-frying process, place the green capsicum chunks at the edge of the pan to cook.

6. Sweep the ribs to the edge of the pan, pour in the sauce to cook till it bubbles and thicken at medium heat.

Remove the green capsicum from the pan to preserve the green colour.

Turning the ribs regularly to coat them with the sauce. 

Towards the end of cooking, off the heat, close but not locking the lid, allow the ribs to sit in the pan for about 5 minutes to allow the flavour to infuse into the meat.

7. Transfer the pork ribs and capsicum to a plate and garnish with coriander. Serve with warm rice. Enjoy :)

Sweet & Sour Pork Ribs 糖醋排骨 (Non-fried)

Servings: 4 ribs

ingredients

400g prime ribs

Water for boiling the ribs

1 slice ginger

3 stalks spring onion (the white stem)

1/2 star aniseed

Sauce 

1 tbsp rice wine

1/2 tbsp dark soya sauce

3 tbsp sugar

2 tbsp vinegar

1 tbsp lemon juice

5 tbsp water

1/4 tsp salt

Direction

1. Rinse the pork ribs. Place pork ribs in a pot, and add enough cold water to submerge the ribs. Bring the water to a light boil.

2. Lower the heat and remove the scum from the water surface. Add in the ginger, spring onion and star aniseed. Let it simmer for about 30 minutes.

3. Remove the ribs from the pot, and transfer the ribs to a bowl. Discard the water and clean the pot.

4. Add a tbsp of oil to the pot and heat at medium low heat. When the oil is hot add in the pork ribs, stir fry slowly till the ribs are lightly golden.

5. Pour in the sauce ingredients and add in enough water to just submerge the ribs. Bring the sauce to a boil. Lower the heat and simmer for about 10 minutes. Increase the heat again to thicken the sauce. When the sauce is about to thicken, add in the salt.

6. Transfer to a plate and serve with warm rice.

Cola Pork Ribs 可乐排骨

Servings: 4 adults

Ingredients

500g pork ribs

2 slices ginger

1 stalk spring onion

1 tbsp rice wine

Water for boiling ribs

Sauce ingredients 

1/2 tsp ginger, chopped into fine bits

1 tsp garlic, chopped into fine bits

1 tsp rice wine

1/2 tsp vinegar

Dash pepper

1/8 tsp dark soya sauce (to add color)

1 can Coca Cola, 350ml

1/4 tsp potato starch powder, mix with 

2 tbsp water

Garnishing

Chopped chilli

Cut spring onion

Direction

1. Wash and rinse pork ribs. Place the pork ribs into a fresh pot of cold water. Add in ginger, spring onion and rice wine. Bring to a boil, lower the heat and simmer for about 1/2 an hour.

2. Drain away the water and set the ribs aside.

3. Heat up a tbsp of olive oil in the Happycall pan. Add in chopped ginger and garlic, stir-fried till fragrant. 

4. Pour in the pork ribs and stir-fry for a while. Add in rice wine, pepper, vinegar and dark soya sauce, to coat the ribs evenly.

5.  Pour in the cola drink enough to submerge all the ribs. Close the lid, but not locking, bring the sauce into a boil. Lower the heat, and allow the ingredients to simmer till the sauce thickens.

Flip the ribs every 5 minutes to coat the ribs.

6. Open the lid, off the heat, stir in the starch water. After the ingredients have been well mixed, heat up the pan again to further thicken the gravy. Stir continuously to ensure all the ribs are well coated with sauce. 

7. Off the heat, dish out the ribs and garnish with chopped chilli and cut spring onion. Serve with warm rice :)

Happycall Braised BBQ Pork 免烤叉烧

 Serving : 4 adults

Ingredients

450~500g pork collar 

Marinade

1 tbsp sugar

1 tbsp low salt light soya sauce

3 tbsp hoisin sauce

1 tbsp oyster sauce

1 tbsp cooking wine

1 tsp sesame oil

1/2 tsp dark soya sauce 

3 tbsp water

Chili sauce

1 red chilli

1 garlic

2 tsp sugar

1/8 tsp salt

1 tsp vinegar

Dash of MSG

1~2 tbsp drinking water

Blend all the ingredients together using a food processor. Set aside. To be served with the dish.

Garnish

Some julienned japanese cucumber 

Chinese coriander .

Direction

 

1. Using a sharp knife, cut the pork into strips about 2.5cm thick and 15cm long. Mix the marinade ingredients together and pour over the pork, turning until well coated.

 

2. Cover and leave to marinate for at least 3-4 hours, turning occasionally.

3. Place the pork strips and the marinade into a Happycall pan. Heat up in medium high heat to bring the marinade into a boil. Turn the pork strips after about 10 minutes, or when the marinade starts to boil.

4. Lower the heat to simmer the pork strips. Turn the pork strips every 5 minutes to ensure even heating. Try to give the pork strips a 360 degree turn every time, so that the entire meat will be well coated with the sauce.

Arrange the meat away from the pan centre to avoid burning the meat.

Keep the lid ajar, when starting to simmer the pork.

 

5. Continue to turn and simmer the meat for another 30 minutes or until the sauce has thickened.

6. Transfer the cooked char siew meat to a plate. Collect the sauce to be used as gravy for pouring over the white rice. 

If the gravy is too thick, add some hot water to it.

7. When the meat has cooled down, cut it into thin slices.

8. To serve, place the meat slices over a plate of warm rice and cucumber strips, drip the gravy over, and serve with chilli sauce :)

Miso Pork Ribs Stew

Serving: 4 adults

Ingredients:

350g Prime Ribs, 4 sticks cut into 8

1 tbsp sesame oil

1/2 big onion, chopped

Seasoning sauce ingredients:

40g low salt miso paste

2 tbsp mirin (sweet Japanese wine)

1 tbsp low salt Japanese soya sauce

~2 tbsp sugar

~200ml water

1/8 tsp dark soya sauce, to add colour

1/2 tsp potato starch mix with 1 tbsp water.

Direction:

1. Wash and drain prime ribs. Pour boiling water onto the prime ribs, and let it submerge for about 1 minute, drain away the water, cover and set aside.

2. Heat up a pot and pour in 1 tbsp sesame oil on low heat.  When the oil is hot, add in the chopped onion and sauté to soft.

3. Place the prime ribs in and pour water to cover the ribs. You can place a drop-lid onto the ribs if you have one. 

Bring to a light boil and lower the heat. Simmer for about 1/2 hour.

4. Mix miso paste, mirin, soya sauce and sugar in a bowl.

Pour the seasoning sauce into the pot.

Bring to light boil, then lower the heat to simmer for another 1/2 hour. Cover with a lid partially.

5. Remove the prime ribs to a bowl and cover them.

Bring the gravy to a boil to thicken it. When the pot is left about 3/4 cup of the gravy, add about 1/8 tsp of dark soya sauce to enhance the colour.

Lower the heat and pour in the starch water. Stir regularly to form a smooth gravy.

6. Turn off the heat and return the pork ribs to the gravy to coat well. Leave the pork ribs in the gravy for about 10 minutes.

7. Serve with warm rice :)