Orange Pork Ribs

Overview

Today I made orange-flavored ribs using braised pork ribs. It felt pretty good. The fruity flavor was fresh and the meat was soft but not greasy. The whole process did not follow the tradition of frying sugar or using dark soy sauce. Instead, we squeezed orange juice for marinating, and ground orange peel for stewing. This gave the ribs a layer of natural orange, and the thickened ribs were very attractive. As for the spices used in the stew, I chose fresh basil leaves. I always feel that the fresh ones have a purer flavor than the dried ones, and are not as strong. More importantly, they will not overwhelm the aroma of the oranges but help to enhance the aroma. The New Year is full of meaning, and I specially cut some golden orange peel silk for decoration. It looks very festive^.^

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• onions
• orange
• spare ribs
• basil leaves
• salt

Ingredients

Steps

1. 1 Cut the fresh pork ribs into small pieces, wash and blanch in boiling water for 10 minutes, then drain. Put the ribs into a bowl, add 1/4 tsp of salt and mix well, then squeeze in the orange juice of an orange and marinate for 2-3 hours

   

2. 2 Grate some orange zest from fresh oranges and set aside

   

3. 3 Heat the oil, put the ribs piece by piece into the pan, and remove the marinating juice.

   

4. 4 Use a knife to scrape out a few small pieces from the orange skin (the intact skin part that has not been ground) and cut into shreds and set aside. Be sure not to cut into the white part, otherwise it will taste bitter.

   

5. 5 Cut the fresh pork ribs into small pieces, wash and blanch in boiling water for 10 minutes, then drain. Put the ribs into a bowl, add 1/4 tsp of salt and mix well, then squeeze in the orange juice of an orange and marinate for 2-3 hours

   

6. 6 Fry the pork ribs until they are slightly golden brown (it does not need to be cooked, just for color) and set aside.

   

7. 7 Heat oil in a non-stick pan, sauté onions until half cooked, set aside

   

8. 8 Add the pork ribs to the pot where the onions have been fried, add an appropriate amount of boiling water, and basil leaves. If you don’t have basil leaves, you can use the star anise leaves that are usually “braised”, but not too much. The strong flavor of spices will overwhelm the fruity aroma and it will become a “braised” version

   

9. 9 Add the orange zest from step 1, stir evenly, bring to a boil, and simmer over low heat for half an hour until the meat is tender. There is no need for dark soy sauce to adjust the color in the whole process. The orange peel is mainly used for dyeing and flavoring. The dyeing effect of orange peel is much better than that of orange flesh and juice.

   

10. 10 After half an hour, take out the basil leaves, add half-cooked shredded onions, and stir-fry over high heat for 1 minute

    

11. 11 Stir in cornstarch and add salt to taste

    

12. 12 Finished product

    

13. 13 Serve it up, sprinkle some orange peel shreds from step 2 and it will be perfect