© 2017 Ching He Huang. All rights reserved.

Umami Miso Ribs

  1. Serves : 4
  2. Preparation time 1 Hours
  3. Cooking time 10 Minutes
per serving

Cals


426.00

Protein (g)


25.40

Carbs (g)


32.70

Sugars (g)


7.70

Fat (g)


22.50

Sat Fat (g)


7.00

Fibre (g)


1.10

Sodium (mg)


1022.00

Source from

Ching He Huang Web Site

About the recipe

starter

Japanese miso paste is not just for miso soup. It is made from fermented soybeans and other grains depending on the variety that you use. I like to use the red miso paste as it has a more intense flavour, because it has been aged longer. Great used as a marinade in this dish and then fry the ribs until crispy on the outside but soft and tender on the inside. YUM!

Ingredients
  • Pork spare rib 500g / 1.1 lb, 2 inches in length
  • Vegetable oil 500ml / 2.11 cups, for deep-frying
For the marinade
  • Garlic 2 tbsp minced
  • Miso paste 2 tbsp
  • Ginger 1 tbsp, grated
  • Low sodium light soy sauce 2 tbsp
  • Honey 2 tbsp
  • Dark soy sauce 1 tsp
For the coating
  • Cornflour 100ml / 0.42 cup
  • Salt ½ tsp
  • Black pepper ½ tsp cracked
For the garnish
  • Japanese chilli pepper seasoning ½ tsp
  • Red chilli sliced
  • Spring onion

Steps

  • Make the marinade by mixing together the garlic, ginger, miso paste, soy sauces and honey together. Add the pork ribs and allow to marinade for at least one hour, or overnight if you have time.
  • For the coating, combine the corn flour with salt and pepper. Add this to the marinated ribs and mix lightly.
  • Heat the oil in a wok over a moderate heat, and when hot, fry the ribs in two batches until the coating is crisp and the meat tender, this should take around 4-5 minutes per batch. Remove from the pan, drain on absorbent paper and serve sprinkled with the Japanese chilli pepper and garnish with red chillies and spring onions.
Ingredients
  • Pork spare rib 500g / 1.1 lb, 2 inches in length
  • Vegetable oil 500ml / 2.11 cups, for deep-frying
For the marinade
  • Garlic 2 tbsp minced
  • Miso paste 2 tbsp
  • Ginger 1 tbsp, grated
  • Low sodium light soy sauce 2 tbsp
  • Honey 2 tbsp
  • Dark soy sauce 1 tsp
For the coating
  • Cornflour 100ml / 0.42 cup
  • Salt ½ tsp
  • Black pepper ½ tsp cracked
For the garnish
  • Japanese chilli pepper seasoning ½ tsp
  • Red chilli sliced
  • Spring onion

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