Baked pork rib

This is a mouth watering baked pork rib, isn't it?

I learned this recipe from a Chinese lady named "CuiHua". This recipe makes baking pork rib easy, all my friends would like to make this dish in dinner party. But, you see, everyone wanna make their own recipe, so we modify and modify... You can see this similar main dish on different tables, sure, the tastes are all unique. In my recipe, I changed something too, the quantity of seasoning, and adding green onion.

Firstly, prepare the main raw material, that is pork rib. Soak pork rib in cold water for 30 minutes, grab it to squeeze the fresh blood out, wash with running tap water to fully remove the blood, dry with paper towel. This step is very important in preparing pork, which can remove the bad smell in pork.

In a bowl, blend 7 tbsp brown sugar, 3 tbsp chilli powder, 1/2 tbsp salt to make seasoning. Well massage pork rib with seasoning, and let it sit overnight in the fridge.

Place one aluminium foil (larger than the size of pork rib) on the working counter, put two or three white part of green onion in the centre, then transfer pork rib on the onion. Cover pork rib with another large aluminium foil. Seal three sides and leave one side open, which is like a foil bag.

The dry seasoning left in the container now looks like wet marinade, mix it with 7 tbsp dark soy sauce and pour it carefully into the foil bag, in the end, seal the fourth side.

I forgot to take the photo of how to seal the bag, but I later shoot one right after I took them out of the oven -- see, very well sealed bag, no leak of marinade, full of steam inside, so the bag looks like a balloon:

Preheat oven to 375 F and bake pork rib for 1 hour. The marinade will almost be absorbed by the rib, and due to the green onion, it smells perfect.

Take the bag out of the oven, as I mentions above, this is a bag with hot steam, don't tear the bag with bare hand. Pink the bag with fork to release steam, then open the bag.

There might be a little bit sauce in the bag, drizzle the sauce over pork rib.

Well, it is time to enjoy!

Bon appétit!

No comments:

Related Posts with Thumbnails