Foodie

Monday, June 27, 2011

Char Siew Pork Ribs






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 salt
Dash 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:

Aunt LoLo said...

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!

Cakebrain said...

Wow. These look so good! I love ribs and never thought to make it with the chasiu marinade flavours!

Anonymous said...

I don't have a pressure cooker. What are the other ways to make this dish?

lilyng said...

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.

Anonymous said...

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.

Joy said...

The ribs looks so good.

lilyng said...

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.

Jerry said...

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.

Fern Ng said...

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...

Anonymous said...

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

lilyng said...

viv

water evaporates slightly only in the pressure cooker, so don't worry, it will not burn.

Anonymous said...

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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