Wuxi-US.com Recipes. . .

Wuxi Pickled Pork Slices
 
INGREDIENTS

• 750g rib pork, 50g distillers' grains, salt, gourmet powder, sugar, soy, rice wine

• Knife the cleaned rib pork into long cubes, braise them in a pot for 20 minutes, then take them out and remove ribs, after cooling down, slice them into thin pieces.
• Put the pork slices in a big bowl containing soy, place them in order, with the skin downwards.
• Put rice wine and water in the distillers' grains, stir them up into paste, remove the dregs, add sugar, salt, gourmet powder, then pour them in the big bowl and steam them together with the pork slices in a food steamer for about 2 hours, when the slices become pulpy and the distillers' grains are well-done, take them out andplace them in another bowl.

Wuxi Spareribs

INGREDIENTS

• 1 scallion, trimmed, plus 1 tablespoon chopped scallion
• 1 lb pork spareribs, cut crosswise into 2-inch pieces by butcher
• 1/3 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
• 1 tablespoon regular soy sauce (sometimes labeled "thin")
• 1 tablespoon dark soy sauce (sometimes labeled "superior")
• 3 cups plus 1 tablespoon water
• 1 (1/2-inch) piece fresh ginger, peeled and cut crosswise into 1/8-inch-thick slices
• 1 1/2 teaspoons star anise pieces (not whole)
• 1 (3-inch) cinnamon stick
• 1 1/2 tablespoons coarsely crushed yellow rock sugar (sometimes labeled "yellow rock candy")
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon cornstarch
• 1 teaspoon Asian sesame oil
•  1 tablespoon chopped fresh cilantro

• Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
• Transfer scallion to a work surface and return pot of water to a boil.
• Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
• Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
• Carefully tie blanched scallion into a knot and add to pot with ribs.
• Add wine, soy sauces, 3 cups water, ginger, anise, cinnamon, sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.
• Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.
• Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
• Remove from heat and stir in sesame oil. Serve sprinkled with chopped scallion and cilantro.

Recipe found at: http://www.epicurious.com/recipes/recipe_views/views/108682
 

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