Addicted Chinese Pork Riblets
Hey there! Today, we’re making Chinese pork riblets. This is a delicious dish from China that’s all about amazing flavors and textures. These little bites of riblets are incredibly tasty with a savory flavor from soy sauce. You might find yourself reaching for that extra bowl of rice – they’re that dangerously addictive! So, let’s dive into making these riblets and enjoy some Asian flavors!
What you need
Main ingredients
- 1.5 lb riblets (flanken styles)
- 1 tsp salt
Sauce
- Sliced ginger
- Minced garlic
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 1/2 cup water
- 1 tsp pepper corn (optional)
- Red chili (optional)
Garnishing
- Green onion
- Sesame seeds
How to make Chinese Pork Riblets
- Chop your riblets into bite-sized pieces.
- Blanch the ribs with salt for 2 – 3 minutes to render off the excessive fat and impurities.
- In the same pod, saute the garlic until it becomes golden brown.
- Add light soy sauce, dark soy sauce, vinegar, honey, and sugar.
- Add 1/2 cup of water and simmer the sauce for 5-10 minutes with the lid covered.
- Remove the ginger and add the riblets.
- Add another cup of water, stir and continue simmering for 10-15 minutes with lid cover half the pod. Maksure to stir the riblets periodically.
- Add the peppercorn and chili if desired.
- Turn of the heat once the liquid is 20% left and the riblets glister. (see the last photo)
Note: Remember to stir the riblets while simmering to ensure even color and flavor.
The difference between riblets and ribs
Chinese riblets are smaller, bite-sized pieces of ribs. They’re often cut in what’s known as “flanken style.” This means they are sliced across the bone, creating thin, rectangular pieces of meat with a circular bone in the center. While full ribs are more substantial cuts. So, the main difference is in the size and amount of meat you get with riblets and ribs. The choice depends on your preference.
People traditionally use black vinegar, but rice vinegar works just fine
While black vinegar is a traditional choice for this dish, don’t fret if you don’t have it on hand. Rice vinegar makes for an excellent substitute, lending a tangy kick that goes with the savory flavors perfectly.
Black vinegar does bring that rich, dark color that’s characteristic of Chinese pork riblets. But you can alway use dark soy sauce. With these simple swaps, you can still achieve that authentic taste and appearance of this dish.
Thai Chilies is not that spicy
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How do you achieve the dark brown finish for the ribs?
To achieve that enticing dark brown finish for your Chinese pork riblets, the secret ingredient is dark soy sauce. Dark soy sauce is thicker, richer, and has a more intense flavor compared to regular or light soy sauce. It’s often used in Chinese cooking to add depth of color and flavor to dishes.
What can you pair Chinese pork riblets with?
Chinese pork riblets are versatile and can be paired with a variety of side dishes and accompaniments. Here are a few tasty options:
- Steamed Jasmine Rice: A classic choice, steamed rice is an excellent accompaniment that complements the savory flavors of the riblets.
- Noodles: Whether it’s chow mein, lo mein, or simple egg noodles, they make for a satisfying and flavorful pairing with the riblets.
- Chinese steamed buns: Use the riblets as a filling for soft buns, a perfect combination.
- Pickled Vegetables: The tangy and crunchy texture of pickled vegetables provides a zesty balance to the rich flavors of the riblets.
Chinese pork riblets are a flavorful canvas that works well with a variety of side dishes, allowing you to customize your meal to your liking.
Hope you enjoy your Chinese pork riblets!
Chinese Pork Riblets
Ingredients
Main ingredients
- 1.5 lb riblets flanken styles
- 1 tsp salt
Sauce
- Sliced ginger
- Minced garlic
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 1/2 cup water
- 1 tsp pepper corn optional
- Red chili optional
Garnishing
- Green onion
- Sesame seeds
Instructions
- Chop your riblets into bite-sized pieces.
- Blanch the ribs with salt for 2 – 3 minutes to render off the excessive fat and impurities.
- In the same pod, saute the garlic until it becomes golden brown.
- Add light soy sauce, dark soy sauce, vinegar, honey, and sugar.
- Add 1/2 cup of water and simmer the sauce for 5-10 minutes with the lid covered.
- Remove the ginger and add the riblets.
- Add another cup of water, stir and continue simmering for 10-15 minutes with lid cover half the pod. Maksure to stir the riblets periodically.
- Add the peppercorn and chili if desired.
- Turn of the heat once the liquid is 20% left and the riblets glister. (see the last photo)
Notes
