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Panfried Spare Ribs with Thousand Island Sauce
600g spare ribs
1 tbsp potato starch
½ tsp five-spice powder
½ tsp sugar
1 egg
Salt to taste
1 tsp minced garlic
1 tbsp flour
1 tbsp tomato sauce
4 tbsp mayonnaise
1 tsp Hong Kong taucheo (brown bean sauce)
METHOD:
Cut the spare ribs to 2cm and clean it thoroughly.
Marinate spare ribs with five-spice powder, ginger, sugar, salt and garlic.
Set aside for 15 minutes then add potato starch and flour.
Heat oil in wok and deepfry spare ribs until well-done.
Remove excess oil. Add 1000 Island sauce and stir well to coat ribs.
1000 Island sauce:
Mix together mayonnaise, tomato sauce and Hong Kong taucheo sauce.
ROAST CRISPY PORK
900g pork belly
600g salt
½ tsp sugar
½ tsp five-spice powder
600g fried salt
Pinch ground star anise
1 tsp hoisin sauce
1 tsp black bean sauce
METHOD:
Wash pork belly thoroughly and rub the fried salt all over the skin.
Marinate with mixture of sugar, salt, five-spice powder, star anise, hoisin sauce and black bean sauce. Set aside.
Preheat oven to 180 degrees C
Roast pork for 30 minutes. When skin appears tough, like dried leather, increase oven temperature to 220 degrees. Roast pork another 15 minutes.
Keep close watch on skin. It should begin to blister and get crispy.
Remove and allow roast pork to cool. Then scrap the skin of excess marinade and salt.
Chop into bite-size pieces to serve.
CANTONESE ROAST DUCK
1 duck (2.5-3kg)
five-spice powder (third of a tea spoon)
salt (2 tea spoons)
sugar (1 tea spoon)
star anise (3 pieces)
wheat sprout sugar (2gm)
red vinegar (1gm)
white vinegar (10gm)
rose wine (1gm)
pandan leaves (4)
water
METHOD:
Wash duck thoroughly and remove the insides and skin.
Cut wings off the duck and remove the oil sac.
Mix well the five-spice powder, star anise, salt, and pandan leaves. Use to rub inside duck. Sew up opening.
Pour a kettle of boiling water over duck. Hang to dry.
Boil water with wheat sprout sugar, red vinegar, white vinegar and rose wine. Run syrup over duck skin. Hang duck to dry for 4-6 hours.
Roast duck for 45 minutes.
Allow the duck to dry and cut into slices.
To be eaten with plum sauce dip. Can be accompanied with sour cucumber, carrot, spring onion and bun.
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