Noble House Black Vinegar Pork Food

RIBS WITH BLACK VINEGAR SAUCE

Steps:

• Blanch ribs in a 4-quart pot of boiling water 4 minutes. Drain and pat dry. Whisk 1/2 teaspoon salt into cornstarch in a large bowl. Add ribs and toss.
• Heat 3 inches oil to 400°F in a 4- to 5-quart heavy pot, then fry ribs (in batches if necessary) 5 minutes per batch. Transfer with a slotted spoon to a bowl.
• Heat 2 tablespoons oil in a heavy medium saucepan over medium heat until it shimmers, then cook garlic, shallot, and ginger, stirring occasionally, until pale golden, about 2 minutes. Add brown sugar and cook, stirring, until dissolved, about 1 minute. Add wine and boil 1 minute.
• Add ribs with broth, vinegar, and soy sauce and simmer, covered, stirring and turning ribs occasionally, until tender, about 1 hour.
• Transfer ribs to a platter. Boil sauce, whisking, until thickened and emulsified, about 2 minutes; pour over ribs.

NOBLE HOUSE BLACK VINEGAR PORK

Steps:

• In a bowl, combine pork, 1 tablespoon of Shaoxing wine, the soy sauce and ginger juice. Allow it to marinate for 1 hour.
• When done marinating, add 1 inch oil to a heavy bottomed pot and preheat the oil to 340 degrees F (170C). Prepare a wire rack by lining it with several layers of paper towels.
• Put the potato starch in a small bowl, and roll each piece of pork in it to give each piece an even coating of starch.
• Fry the pork in batches (depending on how big your pot is) until lightly browned and cooked though. Transfer the fried pork to the paper towel lined rack.
• In a saute pan, add the remaining Shaoxing wine along with the black vinegar, rice vinegar, soy sauce and sugar. Turn the burner on to high heat and bring the mixture to a boil.
• Add the cooked pork to the black vinegar sauce and continue boiling until the sauce is very thick and syrupy and coats each piece of pork, rather than the pan. Serve with steamed rice.

PORK SHOULDER BRAISED IN BLACK VINEGAR & RICE WINE WITH PICKLED CHILLIES

Steps:

• Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits.
• To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more.
• Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.
• Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side.