Ingredients: |
Ingredients: Stock:
Water
3 Cloves garlic, sliced
1 Knob ginger, sliced
1 Small handful shallot ends
1 Stick cassia bark
2 Star anise
375 ml. Light soy sauce
375 ml. Shaoxing wine (Chinese cooking wine)
75 g. Chinese rock sugar
Spice Coating:
1 tbsp. Shaoxing wine or good medium-dry sherry
1/2 tsp. Salt
1 tsp. Light soy sauce
1 tsp. Dark soy sauce
1 tbsp. Potato starch
12 oz. Boneless short rib or other beef steak
1-3/4 c. Peanut oil
2 tsp. Minced ginger
1 tbsp. Finely chopped garlic
2 Fresh red chilis, seeded and finely chopped
2-4 tsp. Dried chili flakes
2 tsp. Ground cumin
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Directions: |
Directions:Fill your stockpot 3/4 full with cold water. Add the sliced garlic, ginger and shallots, followed by the cassia bark and star anise. Add the light soy sauce, Shaoxing wine and Chinese rock sugar. Bring to the boil and taste the stock for balance of flavors. Strain it through a fine sieve. Simmer the ribs for 1-2 hours, switch off the pot and leave for 30 minutes. Transfer ribs to a dish and cool in the fridge.
In a bowl, mix the wine, salt, soy sauces, flour and one tbsp. water. Add cooled ribs to the marinade.
In a wok, heat peanut oil to about 275º. Add ribs and stir gently for 2-3 minutes, then remove from oil with a slotted spoon and drain well.
Pour off all but 3 tbsp. of oil in wok. Over a high flame, add the ginger, garlic, fresh chilis, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return pork to the wok and stir well, seasoning with salt to taste.
When ribs are sizzling and fragrant, add spring onions and toss briefly. Remove from heat and stir in sesame oil. Serve hot. |
This recipe for Spicy Cumin Ribs - Hunan Style is from