Spicy Pork Ribs

Servings: 6

Ingredients

Procedure

Preparation

Cut ginger into 1/8 to 1/4 inch clices.

Pork:

Your local butcher or meat counter should be able to cross cut the ribs for you. If not, country style boneless ribs or pre cut riblets are recommended.

Bone in:

Separate ribs by cutting between each rib section, leaving meat on both sides of the bone.

Place the ribs in a large pot, cover with water, and soak for 1 hour. Discard water.

Cover with fresh water, add sliced ginger, and bring to a boil over high heat.

Boil for ten minutes, remove from heat, and discard water.

Rinse in cold water and drain well.

Boneless country style:

Cut into cubes, very lightly salt each side, and let stand ten minutes.

Thick slice the onion.

Finely chop green onion/scallion

Optional Ingredients:

Peel and rinse the potatoes. Cut in 1 inch cubes and rinse again.

Thick shred the carrot.

Stir Fry Sauce

Cut onion quarter, peppers, and ginger into small pieces.

Place all ingredients into a blender and blend into a semi thick smooth paste. (Add water as needed for even blending)

Cooking

Coat a large stir fry pan with cooking oil and place on stove over high heat.

Bone in:

Add rib sections and lightly brown.

Country Style:

Add cubes and cook until well browned on all sides.

Optional:

In a separate skillet, lightly brown potato over high heat.

Reduce heat to medium high.

Add onion (and browned potato) and stir fry for two minutes.

Add stir fry sauce and 1/4 cup water.

Stir fry until liquid is nearly gone.

(add shredded carrot and stir fry for one minute)

Sprinkle with sesame seed and chopped green onion.

Serve hot with steamed rice and ban chan.

Nutrition Facts