橙汁酱油排骨 (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.

 

<中文菜谱>

根据网站 www.bonappetit.com 上的同名菜谱改编。供4-6 人份， 需要时间约2 1/2-3小时。

成分

A 部分

3 磅猪小排， 顺骨头切段， 每两块骨头切一次。

四瓣蒜，切碎。

一块姜，切碎，约一汤匙（tbs）

两茶勺（tsp）孜然粉

一茶勺（tsp）干红椒碎

半杯（cup）生抽

半杯（cup）鲜榨橙汁（大约一个橙汁）

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调料粉

一茶勺（tsp）干红椒碎

一杯（cup）鲜榨橙汁（大约两个橙汁）

四分之一杯（cup）生抽

三汤勺（tbs）蜂蜜

两汤勺（tbs）橙子皮屑

橙子皮切细丝， 约二十条

紫洋葱切细丝，约二十条

 

步骤：

1. 锅里加少许油， 煎一下排骨， 加A中的蒜，姜，孜然粉，红椒碎， 炒香。

2. 加A中的酱油，料酒，橙汁，水。盖上锅盖，烧开后转小火，炖约一小时至肉软熟。

3. 开一点锅盖，转中火， 收浓汤汁， 约半小时。

4. 另起一锅，加一点油，煎橙皮丝和洋葱丝至一点焦，盛出。

5. 用（4）中的锅，炒香B中的蒜，Fajita调味粉，红椒碎， 加橙汁，生抽， 蜂蜜， 煮开。

6. 把5中的酱汁加入3，大火收浓汤汁， 约二十分钟到半小时。

7. 排骨装入盘中，淋上汤汁，上面放上橙皮丝和洋葱丝（步骤4），撒上橙皮屑。

建议配菜：蔬菜色拉和糙米（野米）饭。