Chinese Dry Garlic Pork Recipes

COPYCAT CHINESE RESTAURANT DRY GARLIC RIBS

Steps:

• Preheat oven to 200 degrees.
• Layer ribs on a rimmed baking sheet. Season both sides with salt and pepper. Cover with foil and bake for 1 hour.
• In a large bowl, whisk together the broth, brown sugar, soy sauce, garlic, mustard, and onion. Whisk until the brown sugar is completely dissolved.
• Remove ribs from oven and remove the foil. Increase the heat to 350 degrees.
• Pour the sauce over the ribs and place the foil back on the baking sheet. Return to oven and bake for 1 hour.
• Remove from oven and discard the foil. Bake for 15 minutes.
• Remove from oven, and turn each rib over. Bake for 15 minutes.
• Repeat two more times.
• Garnish and serve - perfect with steamed rice! It's a great way to use up the extra sauce!

CHINESE DRY GARLIC SPARERIBS

Steps:

• Gather the ingredients.
• Bring a large pot of water to boil. Add the ribs to the boiling water ; cover and allow to simmer for 30 minutes until tender.
• While the spareribs are simmering, mix together the brown sugar, water, garlic cloves, light soy sauce , and dry mustard in a small bowl.
• Remove the spareribs from the pot and slice the meat between the bones. (If you like, set aside the pork broth to use in another recipe.) Clean out the pot.
• Add the sauce ingredients to the pot and bring to a boil. Add the spareribs, bring back to a boil, and then lower the heat to a simmer for 10 to 15 minutes, basting often.
• Remove the ribs to a serving platter. Return the sauce to the heat and simmer to thicken; pour over the ribs and serve.

DRY GARLIC RIBS

Steps:

• Cut your pork ribs into cubes or bite size pieces.
• In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
• Mix thoroughly.
• Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
• When ready to cook the pork pieces- drain off any excess marinade.
• Mix together the flour and cornstarch in either a bowl or a bag.
• Put the pork pieces in to the flour mixture a few at a time to coat them.
• Tap off any excess flour and deep fry/fry in the heated oil.
• Sprinkle the cooked ribs with a bit more garlic after they are cooked.
• Serve hot or cold.
• Prep time does not include marinade time.

DRY GARLIC RIBS-CANADIAN CHINESE STYLE

Steps:

• Have your butcher cut the rack of ribs the long way down the middle, then you can cut them between the bones into small pieces.
• Place the ribs into a shallow baking pan in a somewhat single fashion.
• Combine the water, brown sugar, soy sauce, garlic and dry mustard into a small saucepan.
• Heat the sauce until the brown sugar is dissolved and the mustard isn't floating on the surface.
• Pour the sauce over the ribs in the shallow pan.
• Cover with aluminum foil and bake at 350* for about an hour.
• Remove the foil and stir the meat.
• Allow to cook 45 minutes more or longer, stirring every 20 minutes so the sugars don't burn, until the meat is very tender.
• We love this served over rice, but can be used just as is on the plate!

DRY GARLIC SPARERIBS

Steps:

• Bring a large pot of water to boil.
• Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender.
• While the spareribs are simmering, mix together the sauce ingredients.
• Remove the spareribs from the pot.
• If you like, set aside the pork broth to use in another recipe; clean out the pot.
• Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.

DRY GARLIC RIBS: CANADIAN CHINESE STYLE

Steps:

• Preheat oven to 350F.
• Layer ribs in a single fashion in a shallow baking dish. Season with salt and pepper.
• In a small saucepan over medium-heat, add the broth, sugar, soy, garlic, mustard, and onion. Stir frequently so the sugar does not stick to the bottom. Bring to a boil and cook for a few minutes (making sure the sugar has dissolved.) Remove from heat and pour over ribs. Cover with aluminum foil and place into oven to 1 hour.
• Remove foil and place back into oven for 15 minutes (uncovered.) Remove and flip the ribs. Cook again for 15 minutes. Repeat these two steps one more time, or until meat is cooked through (you can also broil the meat in the end to get a nice crust.)
• Serve over rice (perfect way to use up that extra juice!)

AUTHENTIC CHINESE GARLIC PORK

Steps:

• For the Pork:.
• Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
• Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
• Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
• Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
• Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
• For the Sauce:.
• Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
• Serve warm with dipping sauce.

CHINESE PORK SLICES

Steps:

• Mix all ingredients except pork.
• Place pork and marinade in a ziplock bag.
• Keep in fridge 24 hours turning bag occasionally.
• Preheat oven to 425.
• Place pork on a foil-lined baking sheet.
• Roast for 25-30 minute.
• Let sit for 5 minute before slicing into medallions.