| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 6 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | Carrot | |
| 1 | Cucumber | |
| 1 | Clove garlic | |
| 1/2 | c | Vingar |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 2 | lb | Pork spareribs |
| 1 | Egg | |
| 5 | T | Cornstarch |
| 1 | T | Soy sauce |
| 1/4 | t | Five spices |
| 1/4 | t | Pepper |
| 1 | t | Salt |
| 1 | T | Vinegar |
| Oil for deep-frying |
INSTRUCTIONS
Prepare sweet-and-pungent sauce #1 (see recipe for Sweet-and-Pungent Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible Combinations). Peel and sliver carrot and cucumber; mince garlic. Combine with vinegar, sugar and salt. Let stand 15 minutes or more. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well. Beat egg. Then blend with cornstarch, soy sauce, Five Spices, pepper, and remaining salt and vinegar to make a 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. Drain marinated carrots and cucumber and arrange on a serving platter with ribs and sauce on top. 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: 479
Calories From Fat: 327
Total Fat: 36.3g
Cholesterol: 152mg
Sodium: 815.8mg
Potassium: 501.3mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 3.5g
Protein: 25.1g