Ming Tsais Sweet And Sour Spare Ribs Recipes

MING'S BINGS

Steps:

• Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely.
• For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning.
• Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.
• Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.
• Serve the bings hot with the yuzu emulsion.

TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD

Steps:

• Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
• Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
• Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
• To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
• In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
• In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

CHINESE SWEET AND SOUR SPARE RIBS

Steps:

• Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
• Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
• Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.

MOM'S 'SWEET 'N' SOURS' PORK RIBS

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS

Steps:

• Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
• Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
• Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
• When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).

SWEET AND SOUR SPARERIBS

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

MING TSAI'S SWEET AND SOUR SPARE RIBS

Steps:

• ** Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
• Preheat oven to 400 degrees. Rinse the ribs and pat dry. Place brined ribs, cut in two, in pan and cover the pan with about 1/4-inch of ponzu. Cover with foil and place in oven and bake until ponzu is evaporated, about 1 hour.
• Remove ribs and place pan over medium-high heat and coat with oil. Preheat broiler.
• In pan, saute ginger and onions until soft and add cranberries. Season with kosher salt and freshly ground black pepper to taste. Deglaze with 1/2 cup ponzu, add brown sugar and cook for about five minutes. Carefully transfer to a blender. Remove stopper from blender top, cover stopper hole with folded over towel and, while placing hand over towel, start blending on low speed. Be careful of the steam rising out of the stopper hole. Adjust to high speed and blend smooth.
• Brush ponzu-brown sugar mixture on ribs and broil on both sides for about 8 minutes or until sticky. Slice and serve ribs stacked.