Wishing all my American friends a very happy Independence Day 2015! As many of you know, the US is like a second home to me and I love going back to visit as often as I can. My TV series, Restaurant Redemption, has taken me all over the country and you can’t fail to fall in love with its diversity and tenacity. I hope you are all taking advantage of your day off and enjoying all the traditional fireworks and parades. I can just see all the red, white and blue decorations adorning the streets! So much fun. Are you meeting up with family and friends for a big reunion? With many picnic and BBQs taking place all over the country, I can’t help but be inspired by my love for food! How about trying my Yellow Bean Pork Belly Ribs? A worthy tribute to both North America and Asia, the humble yet delicious pork rib marries up two of my favourite cuisine's. I hope you enjoy. ç‹¬ç«‹æ—¥å¿«ä¹ Love, Ching x Yellow Bean Pork Belly Ribs For the pork belly Pork belly ribs 650g 4 cloves Garlic, crushed, peeled and finely chopped 2 inch piece of fresh ginger root, peeled and grated 1 medium Red chilli, deseeded and finely chopped 5 teaspoons Yellow miso paste or yellow bean paste 1 tablespoon Shaohsing rice wine 1 tablespoon Low sodium light soy sauce 1 tablespoon Dark soy sauce 1 tablespoon Black rice vinegar or balsamic vinegar 2 pinches Cracked sea salt ¼ teaspoon Ground white pepper 2 teaspoons Runny honey For frying/just before frying 3 tablespoons Cornflour 700ml Vegetable oil For the garnish 2 Spring onion, finely sliced on the angle Prepare all the ingredients and add all the ingredients to the pork belly ribs in a bowl and marinate overnight or 20 minutes if you don’t have time. Just before frying, add 3 tablespoons of cornflour to help seal in the juices of the meat as it fries. In a large wok, add the vegetable oil and heat the oil to 180 degrees Celsius or when a piece of bread turns golden brown in 15 seconds. (Becareful when shallow-frying. If you have a round bottom wok, make sure it sits securely on a wok ring. When deep-frying in a wok, never fill the oil over the halfway mark). Place the ribs into the wok and place a wok lid over and let the ribs cook for 1 minute in the oil (because of the wet marinade ingredients, the wok lid will help prevent any oil splatter). Remove the wok lid, turn the heat to medium and continue to shallow fry until browned for 4 minutes until cooked through. Then drain any excess oil on kitchen paper. Transfer to a serving plate and garnish with the spring onion slices and serve with your favourite Chinese dishes or as an appetizer. Ching's tips For a healthier alternative, you can bake or grill the ribs.
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