The Myanmar Times
Monday, 22 December 2014
The Myanmar Times
The Myanmar Times

Fried pork ribs and rice noodle salad

Phyo’s Cooking Adventure

Here’s another simple recipe to add to your holiday repertoire: pork ribs. I have used Japanese ingredients to marinate the meat, and I have boiled the ribs and fried them to make them tender. The flavours of soy sauce and the sweetness of mirin add a distinctive taste.

After boiling the meat, the tasty and rich flavour of sauce can be reserved for use with stir fry, as stock base for soup, and in dressing. I have used it here to make a simple rice noodle salad. Always use rice noodles or soba noodles with this stock. You can serve the pork ribs with rice as well.

Enjoy this easy recipe, and have a very safe a very happy New Year celebration.

Fried pork ribs

INGREDIENTS

(6 servings)

2kg of pork ribs

cup of mirin (sweet Japanese rice wine)

cup of Kikomon soy sauce

1½ teaspoons of brown sugar

½ teaspoon of salt

PREPARATION

After cleaning and washing pork ribs, drain them well and pat them dry. Then cut them into pieces 8-10 centimetres in length

To prepare the marinade for the ribs, add mirin, soy sauce and brown sugar into a big bowl and mix them until the sugar dissolves.

Then marinate the pork ribs in the bowl, and keep them in the fridge for at least 30 minutes.

Put the ribs in a big stock pot and fill it with just enough water to cover the meat. Put the lid on and bring the water to a boil. After boiling for 5 minutes, turn the heat down to medium and cook for another 10-15 minutes. When the meat is tender turn off the heat and let it cool, keeping the lid on the pot.

In the meantime, you can prepare the noodles for the noodle salad (see below).

When the meat is cool enough to handle, scoop it out of the pot and set it aside.

Then drain the remaining liquid through a strainer and into a bowl, and discard all the dark paste from the bones. Reserve the liquid.

Heat a big frying pan with a tablespoon of vegetable oil, and fry the pork ribs in batches. Be careful with the spitting oil. When the meat turns a golden colour, drain the excess oil onto kitchen paper.