Galbi  Jim - Spareribs Braised with Seasme Sauce


Ingredients
1.5 kg pork spareriibs
1 tablespoon oil
2 tables[poons spu saice
2 teas[ppms sesame oil
2 spring onions, finely chopped
2 cloves garlic, crushed
1 teaspoons finely grated fresh ginger
2 tablespoons sugar
2 tablespoons rice wine or dry sherry
1 tablespoon roasted, ground sesame seeds
1 cup hot water
1 teaspooon cornfloour
1 tablespoon cold water
spring onion for garnish

Preparation

Ask butcher to chop spareribs across into short lengths of about 5 cm.
Separate them with a sharp cleaver.
Heat oil in a wok, and brown spareribs over high heat.
Combine all other ingredients and add to pan.
Bring to the boil, then cover and simmer 10 - 15 minutes.
Add cornflour mixed smoothly with cold water and stir constantly over medium heat until gravy boils and thickens.
Dish up and garnish with spring onions either thinly sliced or split and curled in iced water.
Serve with white rice.

receips taken from THE COMPLETE ASIAN COOKBOOK by
Charmaine Solomon
Published by Weldon Publishing
a division of Kevin Weldon & Associates Pty Limited



 
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