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According to Ken Hom in his Taste of China cookbook, one of the most cultured periods of Chinese history, and of Chinese cuisine, was that of the Southern Song Dynasty (1126-1279). The Imperial Court gave banquets with hundreds of dishes. Among them were delights such as hearty spareribs, marinated with honey, stewed and finally deep-fried. This dish offers a glimpse into the gastronomic delights of the Song court.
I think it is always interesting to know the history behind the food. It makes you appreciate the food in front of you 🙂
FRIED STEWED COUNTRY SPARERIBS/ ZHA LI ROU (4 servings)
1.5 lbs meaty pork spareribs
12 fl oz chicken stock
16 fl oz peanut oil
4-5 Bird’s eye chili (chopped) – I added this on my own. I can’t help it, gotta add some heat 🙂
Marinade
1 Tbsp honey
1 1/2 Tbsp rice wine or dry sherry
2 Tbsp light soy sauce
1 Tbsp Chinese black rice vinegar
1 Tbsp sugar
2 tsp ground roasted Sichuan peppercorns
1 tsp salt
COOKING METHOD:
1. In a large pot of boiling water, blanch the spareribs for 5 minutes to get rid of the “meaty-ness”. Drain thoroughly
2. Mix all the marinade ingredients together. Rub the spareribs with the marinade and let sit for 30 minutes at room temperature
3. In a medium-size clay pot or casserole, combine the chicken stock with the marinated spareribs. Bring the mixture to a simmer, cover and cook for 15 minutes. Remove the spareribs with a slotted spoon. Reduce the liquid in the pot for 15 minutes over high heat or until it is slightly thick and syrupy. Return the spareribs to the tpot and coat thoroughly with the mixture. Remove and allow the spareribs to dry, about 30 minutes to 1 hour
4. Heat a wok or large frying pan until hot. Add the oil and when it is medium hot, deep-fry the spareribs until they are crisp and golden. Drain on kitchen paper and serve at once. In the same oil, briefly deep-fry the chopped chilis and sprinkle on top of the spareribs
Oh…it’s my hand. It’s time to eat 🙂
It’s great to serve with plain white rice or a bowl of Cold Noodles 🙂
