Categories: Asian
Ingredients
- Pork Rib Braise:
- 1 rack Pork Ribs
- 5 oz Ginger, chopped
- 2 oz Garlic, chopped
- 1 oz Canola oil
- 1 White onion, rough cut
- 1/4 cup Cooking wine
- 1 cup Tamarind paste
- Hoisin Chili Sauce:
- 1 cup Hoisin
- 3 cup Mae Ploy
- 1/2 cup Rice vinegar
- 1/2 cup Sugar
- 1/4 cup Fish sauce
- 1/4 cup Soy sauce
- Frying/Garnish:
- 2 cups Cornstarch
- 2 Tbsp Freshly Chopped Cilantro
Directions
- Hoisin Chili Sauce:
- Combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve.
- Pork Rib Braise :
- Place pork ribs in an oven proof pan.
- Place the ginger, garlic, white onion, cooking wine and oil into the pan.
- Cover with water and add the tamarind paste and gently stir the paste into the mixture.
-
Cover with aluminum foil and cook for approximately 3.5 hours at 250 degrees Fahrenheit or until the meat pulls away easily from the bone.
- Allow the ribs to cool in the braising liquid until able to handle easily.
- Once cooled, slice the rack apart into individual ribs.
- Frying:
- Lightly coat each of the braised/cooled ribs in cornstarch and fry in oil at 350F until golden brown and crispy (about 2-3 minutes).
- Place on a wire rack to drain and cool slightly.
- Assembly/Plating:
- Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving.
- Top with the fresh chopped cilantro and serve immediately.