Deep-fried Spareribs, Simmered First
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 2 | lb | Pork spareribs |
| Water to cover | ||
| 2 | T | Cornstarch |
| 2 | T | Soy sauce |
| Water | ||
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for Sweet-and-Pungent Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible Combinations). Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool. Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. VARIATION: In step 3, instead of simmering the ribs, parboil them; plunge into boiling water and cook, uncovered, 5 minutes. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 319
Total Fat: 35.4g
Cholesterol: 121mg
Sodium: 300.5mg
Potassium: 375.6mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 23.7g