fireonthehill
chinese spare ribs and trotters
I followed the recipe in the River Cottage Meat book but I just found the recipe listed here: www.rivercottage.net/recipes/gills-chinese-ribs
• 1 lb Spare ribs of pork
• 2 Pig’s trotters
• 2tbsp Sunflower Oil
• 50g Light brown sugar
• 6-8 Large garlic cloves, crushed
• 5cm piece of fresh ginger root, freshly chopped
• 100ml Cider vinegar or brown rice vinegar
• 150ml Apple juice (or pineapple juice)
• 50ml Dark soy sauce
• 100ml Light soy sauce
Step 1 First you need to cut the spare ribs / trotters into manageable sections.
Step 2 Chop through the chine bone with the cleaver. Repeat for each section until you have several pieces of meat. Then split each piece into halves, again using the cleaver. Continue chopping up the ribs into halves until you have bite-size, chewable pieces.
Step 3 If you don’t have a cleaver, your butcher will happily chop the ribs up for you.
Step 4 Clean up the trotters using a knife. You can singe off hair with a Chef's blowtorch or over a gas flame. Using the cleaver, chop each trotter into 6 pieces. First cut the trotter in half lengthways (this may take a few goes!) and then chop each half into thirds.
Step 5 Heat up the sunflower oil in the frying pan. When the oil is hot, place the rib pieces and trotters in the pan. When they are lightly browned, turn them over. The rib pieces will be uneven, so keep moving them around to ensure they colour all over.
Step 6 When all the meat is lightly browned, take each piece out of the pan and place it in the large pot.
Step 7 Now it’s time to add the sweet and sour ingredients. Add the sugar, garlic, ginger, ginger syrup, cider vinegar, apple juice and soy sauce to the pot. As the dish cooks down all these flavours will mellow into a sticky, rich sauce.
Step 8 Top up the pot with water so that the pieces of meat are just covered. Add a couple of dried red chillies for heat.
Step 9 Cover the pot and cook for 2-2½ hours until the meat is tender. Then pour into a serving dish and serve.
chinese spare ribs and trotters
I followed the recipe in the River Cottage Meat book but I just found the recipe listed here: www.rivercottage.net/recipes/gills-chinese-ribs
• 1 lb Spare ribs of pork
• 2 Pig’s trotters
• 2tbsp Sunflower Oil
• 50g Light brown sugar
• 6-8 Large garlic cloves, crushed
• 5cm piece of fresh ginger root, freshly chopped
• 100ml Cider vinegar or brown rice vinegar
• 150ml Apple juice (or pineapple juice)
• 50ml Dark soy sauce
• 100ml Light soy sauce
Step 1 First you need to cut the spare ribs / trotters into manageable sections.
Step 2 Chop through the chine bone with the cleaver. Repeat for each section until you have several pieces of meat. Then split each piece into halves, again using the cleaver. Continue chopping up the ribs into halves until you have bite-size, chewable pieces.
Step 3 If you don’t have a cleaver, your butcher will happily chop the ribs up for you.
Step 4 Clean up the trotters using a knife. You can singe off hair with a Chef's blowtorch or over a gas flame. Using the cleaver, chop each trotter into 6 pieces. First cut the trotter in half lengthways (this may take a few goes!) and then chop each half into thirds.
Step 5 Heat up the sunflower oil in the frying pan. When the oil is hot, place the rib pieces and trotters in the pan. When they are lightly browned, turn them over. The rib pieces will be uneven, so keep moving them around to ensure they colour all over.
Step 6 When all the meat is lightly browned, take each piece out of the pan and place it in the large pot.
Step 7 Now it’s time to add the sweet and sour ingredients. Add the sugar, garlic, ginger, ginger syrup, cider vinegar, apple juice and soy sauce to the pot. As the dish cooks down all these flavours will mellow into a sticky, rich sauce.
Step 8 Top up the pot with water so that the pieces of meat are just covered. Add a couple of dried red chillies for heat.
Step 9 Cover the pot and cook for 2-2½ hours until the meat is tender. Then pour into a serving dish and serve.