The Recipe
Hog Wild
Sweet, rich and gloriously sinful, Lai Wah Heen’s Wuxi spareribs make a perfect mid-winter meal. So we got chef Ken Tam to give us his recipe
Red alert: chef Ken Tam's take on the signature dish of Wuxi, China
Image credit: Liz Sullivan
1 ½ lb. pork spareribs, cut crosswise into two-inch pieces (ask the butcher to do this)
Cornstarch
Vegetable oil for deep-frying
3 carrots, diced
3 celery stalks, diced
3 oz. rock sugar (about ½ cup of small lumps)
½ tsp. salt
¼ cup Chinese rice wine
¼ cup red rice
2 fresh mint leaves
1. Preheat oven to 350º F.
2. Heat vegetable oil in a deep-fryer to 375º F.
3. Wash spareribs and dry well with paper towels. Dust evenly with cornstarch. Deep-fry in batches three to four minutes or until golden brown.
4. Drain ribs and transfer to a clay pot or Dutch oven. Add carrots, celery, sugar, salt, rice wine, rice and mint.
5. Add enough water to just cover the ribs. Cover and bake one and a half hours or until pork is tender and sauce has thickened.
Serves four with white rice and baby bok choy.
TEST Originally published December 2006
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