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|Singaporean Tender Pork Spare Ribs|
"This is one of my mom's wonderful Asian recipes. These spare ribs are marinated in mild and darkish soy sauce, orange juice, garlic, and peppercorn, then fried in short. After simmering the ribs, marinade, and spices including celebrity anise and cinnamon for an hour, they're ready to serve with white rice. Very flavorful and gentle!"
- 2 tablespoons mild soy sauce
- 4 tablespoons dark soy sauce
- 1 tablespoon crushed black peppercorns
- 6 cloves garlic, peeled and crushed
- 10 fluid ounces orange juice, divided
- 1 1/2 kilos pork spareribs
- 1 cup orange juice
- 1 cup water
- 5 sticks cinnamon
- 7 famous person anise
- white sugar to taste
- peanut or corn oil for frying
- three hard-cooked eggs, peeled (optional)
|Prep : 30M||Cook : 4M||Ready in : 2H20M|
- In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and a couple of tablespoons orange juice. Separate ribs between each bone into person ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating a lot longer than 30 minutes, refrigerate.)
- Transfer marinade to a large stockpot, and set ribs apart. To the stockpot upload closing 1 cup orange juice, water, cinnamon sticks, megastar anise, and sugar. Bring to a boil.
- Meanwhile, warmness oil in a massive skillet over excessive warmness. Carefully location ribs in oil, and fry for 2 minutes in step with facet, or until edges are sealed. Transfer to the stockpot, and boil, exposed, for 15 mins. Cover, and simmer for 1 hour, adding hard boiled eggs at this factor, if using.
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