The Char Siew posting in this blog is one of the most sort after and from the comments, i know that everyone who have tried making Char Siew with this recipe liked it alot. My family always give me the thumb up when Char Siew Pork or Char Siew Pork Ribs are served. Make sure you have a huge pile of napkins ready cos these Char Siew Pork Ribs are so finger-licking good . Basically, the marinate is the same, the only difference is the choice of meat, one is just shoulder/belly pork while this are Ribs be it Spare or Baby Back..
Ingredients:2 lbs pork ribs - spare or baby back
Marinate:
4 tbsp Hoisin sauce
2 tsp garlic powder
2 tbsp soya sauce
1/2 cup sugar
2 tbsp wine - Mui Kai Lo
1 tsp 5 spice powder
1/2 tsp saltDash of pepper
Glaze:
2 tbsp dark soya sauce
2 tbsp honey or maltose
2 tbsp oil
Method:
Marinade pork with seasonings for 2 hours.(optional). Pork can be cooked as soon as it is marinated.
Transfer marinated pork on to the pressure cooker, close lid and let the pork and marinate cook for 10 minutes - time is when the pressure is build up. Release the pressure by running cold tap water over the lid of the pressure cooker.
Open the lid and continue to cook the pork ribs on high heat until the sauce has thickened. Stir constantly to prevent burning.
When sauce has thickened, transferred pork ribs to the grill or broiler. Grill/broil until the surface is charred.
Coat charred ribs with the Glaze and put back to grill/broil for 3 - 5 minutes more.
Enjoy.
12 comments:
Wow! That is much faster than my method! (boil ribs, marinate overnight, grill to caramelize the glaze).
Makes me wish I had a pressure cooker!
Wow. These look so good! I love ribs and never thought to make it with the chasiu marinade flavours!
I don't have a pressure cooker. What are the other ways to make this dish?
anonymous
cook over the stove-top and cook until the ribs are soft and the sauce thickened. You put the ribs and marinate into a wok, cover and cook until the ribs are soft. stir constantly. you might have to add more water to the marinate if it thickened and the ribs are not soft enough.
Hi Lily, Love your recipes..do you find that the pork becomes very sticky and hard to remove once cool, i.e. the sauce becomes very hard and crystallised.
The ribs looks so good.
anonymous
the sauce will be sticky if overcooked. if you do not like too thick coating of the sauce, stop cooking when the meat is cooked through and then grill/broil for the charred flavor.
Great idea for making this char sui pork ribs. I've never done it in a pressure cooker before but I think I will definitely have to give it a shot.
Wow! Look so tasty and TEMPTING!!
Yes Lily, you are so innovative by pressurize the ribs to cut short the cooking time, I salute you.
Like to follow your steps...
hi Lily,
i religously follow your blog daily...i'm craving ribs and plan to make it this weekend. there doesn't seem to be much liquid in the marinade. will it burn in the pressure cooker?
viv
viv
water evaporates slightly only in the pressure cooker, so don't worry, it will not burn.
Cooked these a few times now. They are super delicious. Even my finicky eater son ate 4 of these last night. Lily I can't thank you enough for sharing this. I cook these in a pot with lid on for about 1 hour on medium heat and they come out very tender.
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