Peking Style Jing Dou Spare Ribs

Apparently this dish is a must-have during the Chinese New Year meals, but I don't remember ever seeing this dish in our family CNY dinners :P  I read in some Chinese cookbooks that this dish is considered auspicious. 


Well, auspicious or not, it is a very tasty and appetizing dish, guaranteed to have you eating extra bowls of steam rice with it :) 

It is quite similar to the proverbial Sweet and Sour Pork and even Marmite Pork, but with a more intense and pungent flavour from the use of black vinegar, and also a more smoky aroma.  Sounds yums doesn't it. 

It is also pretty easy to prepare, the only possible messy bit is the deep frying part.  I strongly recommend you do not omit this step, as the batter allows the thick sauce to coat the ribs beautifully, thus making it all the more enjoyable.

This dish is usually served sans vegetables, but I added some for extra nutrients, color and crunch.


Peking Style Jing Dou Spare Ribs
Serves 2

• 250g pork ribs, blanched (you can also choose to use tenderloin strips or even soft ribs)
• 1 small tomato, diced
• 1/4 green capsicum, diced

Batter

• 1/2 egg, beaten
• 1 tbspn corn flour
• 1 tsp chinese cooking wine
• 1/2 tsp salt

Sauce

• 1/2 tsp sesame oil
• 1/8 tsp five spice powder
• 3 tbspn tomato ketchup
• 1 tbspn hoisin sauce
• 1 tbspn black vinegar
• 2 tsp Worchestershire sauce or Maggi Seasoning 
• 3 tbspn sugar
• 3 tbspn water
• Pinch of salt and pepper

1.  Blanch the ribs in hot boiling water for one minute, drain and set aside.

2.  Mix all the batter ingredients together and add the ribs.  Coat well and let marinade for about 10min.

3.  Pour enough oil into a heavy based stainless steel saucepan and heat until bubbles come out of a wooden chopstick.  Gently drop the ribs into the hot oil and fry until cooked and golden. Drain on absorbent paper and set aside.

4.  Mix all the ingredients for the sauce into the same pan and bring to a gentle boil.  Add the chopped tomatoes and capsicum, give it a quick stir.  Adjust the taste and pour over the meat.  Serve immediately with steam rice.

A sprinkling of toasted sesame seeds would be nice - which i forgot!