Paigu Luobo Tang Chinese Pork Rib And Daikon Soup Food

PAIGU LUOBO TANG (CHINESE PORK RIB AND DAIKON SOUP)

Steps:

• Stove top method:.
• Place pork ribs, ginger, and water in a large pot. Cover and bring to a boil.
• Turn down to a simmer and skim scum off the top. Continue simmering covered for 60 minutes, until almost completely tender.
• In the meantime, peel the daikon and cut it into 1″ thick rounds, then quarter the rounds.
• Add the daikon to the soup, and simmer 30-45 minutes more, until pork and daikon are both completely tender.
• Adjust the seasoning, and serve, garnished with fresh cilantro or green onion.
• Serve as part of a Chinese Meal.
• Slow Cooker Method:.
• Bring water to a boil on stovetop.
• Carefully add all ingredients except cilantro/green onion to the boiling water. Bring back to a rolling boil and skim foam from the top.
• Transfer to slow cooker.
• Simmer 4-5 hours on high or all day on low. Set the lid of the slow cooker slightly askew so that some steam can escape as it is cooking.

TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)

Steps:

• Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
• Marinate ribs with wine and soy sauce for 30 minutes.
• Remove ribs from marinade, reserving marinade for later.
• Heat peanut oil (about 6 cups) in wok until it's almost smoking.
• Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
• Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
• To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
• Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
• Throw ribs into the wok with the sauce, and stir to coat thoroughly.
• Serve on a platter, hot or at room temperature.
• As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.