| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 2 | lb | Pork spareribs |
| 5 | T | Oil |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipe). Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Heat oil to smoking. Add ribs and stir-fry until well browned (about 10 minutes). Drain on paper toweling. Meanwhile reheat sweet-and-pungent sauce. Briefly stir in rib sections to heat through. LIST OF SWEET-AND-PUNGENT SAUCES: Sweet-and-Pungent Sauce #1, #2 and Sweet-and-Pungent Sauce Typical Combinations and Possible Comnbinations. 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: 522
Calories From Fat: 422
Total Fat: 47g
Cholesterol: 121mg
Sodium: 122.5mg
Potassium: 365.9mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 23.4g