橙汁醬油排骨 (Orange and Soy Sauce Glazed Ribs)

<Recipe in English>

This recipe is adapted from www.bonappetit.com with modifications. 

Servings: 4-6

Time: 2 ½-3 hours.

 

Ingredients:

Part A: 

3 lbs pork baby ribs, cut between bones (once in every two bones).

4 garlic cloves, minced cloves garlic

1 tbs minced ginger root 

2 tsp cumin powder 

1 tsp red hot pepper flakes

½ cup soy sauce

½ cup orange juice (about 1 orange)

½ cup Chinese cooking wine

½ cup water

 

Part B:

6 garlic cloves, minced.

1 tsp Fajita seasoning

1 tsp red pepper flakes

1 cup orange juice (about 2 oranges)

¼ cup soy sauce 

3 tbs honey

2 tbs orange zest

Thin slices of orange peel, about 20 strings

Thin slices of purple onion, about 20 strings

 

Directions: 

1. Add oil in cooking pot, light fry the ribs, add minced garlic and ginger, cumin, pepper flakes in A, fry lightly until fragrant.

2. Add soy sauce, cooking wine, orange juice, and water in A. Cover the lid, bring to boil, and reduce the heat to a simmer. Cook until the ribs are tender (about 1 hour).

3. Thicken the sauce by leaving the lid ajar, about 30 minutes. 

4. In the meantime, heat oil in a sauce pan, light fry the strings of orange peel and purple onion in B. Drain the strings and put aside.

5. In the pan from 4, light fry the minced garlic, Fajita seasoning, and pepper flakes in B, bring out the fragrant, and add orange juice, soy sauce, and honey. Cook until boil.

6. Add the sauce from step 5 to the meat pot from step 3. Cook until the sauce is thick, about 20-30 minutes. 

7. Transfer the ribs to a platter, drizzle the sauce, garnish with orange zest, fried onion and orange-peel strings (from 4).

The dish goes well with a side salad and steamed brown rice or wild rice.

 

<中文菜譜>

根據網站 www.bonappetit.com 上的同名菜譜改編。供4-6 人份， 需要時間約2 1/2-3小時。

成分

A 部分

3 磅豬小排， 順骨頭切段， 每兩塊骨頭切一次。

四瓣蒜，切碎。

一塊薑，切碎，約一湯匙（tbs）

兩茶勺（tsp）孜然粉

一茶勺（tsp）幹紅椒碎

半杯（cup）生抽

半杯（cup）鮮榨橙汁（大約一個橙汁）

半杯（cup）料酒

半杯（cup）水

 

B 部分

六瓣蒜，切碎。

一茶勺（tsp）墨西哥Fajita調料粉

一茶勺（tsp）幹紅椒碎

一杯（cup）鮮榨橙汁（大約兩個橙汁）

四分之一杯（cup）生抽

三湯勺（tbs）蜂蜜

兩湯勺（tbs）橙子皮屑

橙子皮切細絲， 約二十條

紫洋蔥切細絲，約二十條

 

步驟：

1. 鍋裏加少許油， 煎一下排骨， 加A中的蒜，薑，孜然粉，紅椒碎， 炒香。

2. 加A中的醬油，料酒，橙汁，水。蓋上鍋蓋，燒開後轉小火，燉約一小時至肉軟熟。

3. 開一點鍋蓋，轉中火， 收濃湯汁， 約半小時。

4. 另起一鍋，加一點油，煎橙皮絲和洋蔥絲至一點焦，盛出。

5. 用（4）中的鍋，炒香B中的蒜，Fajita調味粉，紅椒碎， 加橙汁，生抽， 蜂蜜， 煮開。

6. 把5中的醬汁加入3，大火收濃湯汁， 約二十分鍾到半小時。

7. 排骨裝入盤中，淋上湯汁，上麵放上橙皮絲和洋蔥絲（步驟4），撒上橙皮屑。

建議配菜：蔬菜色拉和糙米（野米）飯。