In today's Spark episode of "Cathy's Kitchen" we're making more Chinese "takeout" at home.
Today's recipe: Pork Spare Ribs.
If you're interested, the recipe is here: recipes.sparkpeople.com/
Make the marinade first. I made this on my "Sous Chef" Sunday after I chopped up all my veggies. I just simply cut the ribs into single pieces, and put all marinade ingredients in with it.
Heat a wok or deep dish saute pan with a little oil over medium high heat. Add the ribs a few at a time and brown evenly on all sides.
Pour any remaining marinade liquid into the wok/pan. Cover and let braise 45 minutes.
While that's cooking, I wipe down my counter tops and put dishes in the dishwasher.
About 15 minutes before the ribs are finished, I start a pot of boiling water in my steamer pot for steamed spring rolls. I made spring rolls with very thin rice wraps you can buy from an Asian grocery, shredded cabbage, shredded carrots, and green onion.
Remember the shredded cabbage from Sunday?
I rolled these ahead of time on Sunday as well.
Everything is done! Time to plate. Scoop of rice (about 1/2 cup serving), two spare ribs, and 2 spring rolls.
A "man" sized portion with an extra rib.
One of the things I used to love about Julia Child was how she would react to her mistakes. Well just laugh at it, learn from it, and move on! This one is for you, Julia. Something went wrong with my spring rolls. They are more like spring...blobs. But they were still delicious! Ah well, I'll try again! Maybe I overstuffed the rolls? Soaked the wrappers too long in water? Steamed too long? Need to parboil the veggies before wrapping? Hmm...