CHINESE FIVE-SPICE SPARE RIBS RECIPE - BBC FOOD
Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce.
Provided by Ken Hom
Prep Time 1 hours
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 16
Steps:
- Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones.
- Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.
- Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)
- Put the sauce ingredients into a clean wok or frying pan.
- Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally.
- If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once.
CHINESE 5-SPICE DUCK WITH NOODLES RECIPE - BBC FOOD
Change up from chicken with Mike Robinson's quick and easy 5-spice Chinese duck and noodles. It couldn't be simpler.
Provided by Mike Robinson
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/170C Fan/Gas 4.
- With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.
- Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3–5 minutes then allow to rest.
- Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool.
- Bring a pan of salted water to the boil and cook the noodles for 3–4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls.
- Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds.
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