Thursday, March 9, 2017

Cha Sau Pork Ribs - 叉燒排骨

Have you ever wondered how Chinese BBQ Pork or spare ribs get that nice sticky texture? Growing up, I always thought the natural color of the Chines BBQ is bright red. Actually - that's food coloring! The natural color is a brownish color with slight charr. Feeling intinidated by Chinese BBQ? No need anymore! It is actually VERY easy!

Since I've been trying to use the InstantPot more, I decided to use the InstantPot to make my Cha Sau Pork Ribs!

Cha Sau Sauce: (I tripled this recipe so I have extra sauce to brush on the ribs when it was in the oven and left overs for chicken legs, etc)

3 TBS Soy Sauce
1.5 TBS Oyster Sauce
1.5 TBS Hoisin Sauce
2 TBS Chinese cooking wine
4.5 TBS Sugar (I used coconut palm sugar)
4 TBS Honey (I used local honey but any would be okay)
1.5 TBS Garlic Powder
1 TSP Salt
1 TSP Five Spice Powder
2 pieces Fermented Tofu

Cooking Instructions:

1. Mix all of the above ingredients together to create your homemade Chinese BBQ sauce.
2. Cover and marinate the pork (pork butt, ribs, etc) for at least 2 hours in the fridge.
3. With Ribs, I used the InstantPot to initially steam and used the steamer basket. Slater the sauce all over the ribs before you steam, that will ensure extra tastiness!
4. Cooktime - 18 min High Pressure on Steam, 12 min Natural Release (At 18 min, the mean was already fall off the bone, I think maybe 12-15 min would have been better)
5. Once the ribs have been finished steaming, place ribs on a foil tray for the oven. Brush additional sauce and broil. Watch carefully as you broil so the ribs do not over cook. As it finished up, you'll find yourself with beautifully glazed pork ribs!

No comments: