{"id":279099,"date":"2010-12-21T10:47:00","date_gmt":"2010-12-21T09:47:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/caramelized-cantonese-pork-ribs"},"modified":"2010-12-21T10:47:00","modified_gmt":"2010-12-21T09:47:00","slug":"caramelized-cantonese-pork-ribs","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/caramelized-cantonese-pork-ribs\/","title":{"rendered":"Caramelized Cantonese Pork Ribs"},"content":{"rendered":"
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\nThe Cantonese ribs are in fact braised for almost an hour and then caramelized over a higher heat at the end of the cooking time. They are very simple to make and really delicious! Although this recipe is orignary of Canton (Guangzhou), I learned it in Beijing! <\/div>\n
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\nCaramelized pork ribs recipe for 4 people:<\/div>\n
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\n-500g of ribs<\/span><\/strong><\/div>\n
\n-1 tablespoon of oil<\/span><\/strong><\/div>\n
\n-1 or 2 centimeters of fresh ginger in small pieces<\/span><\/strong><\/div>\n
\n-1 tablespoon of dark soy sauce<\/span><\/strong><\/div>\n
\n-2 tablespoons of clear soy sauce<\/span><\/strong><\/div>\n
\n-2 tablespoons of powdered sugar<\/span><\/strong><\/div>\n
\n-1 tablespoon of Chinese wine at least 30\u00b0 alcohol<\/span><\/strong><\/div>\n
\n-200ml of water<\/span><\/strong><\/div>\n
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\nPut a tablespoon of oil in the wok over fairly high heat. Add the ginger in small pieces. <\/em><\/div>\n
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\nAdd the pork ribs in pieces and mix well, still on a fairly high heat. <\/em><\/div>\n
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\nAdd the 200ml of water and the sugar. <\/em><\/div>\n
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\nThen the soy sauces, light and dark.<\/em><\/div>\n
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\nCover partially and lower heat. Let cook in this manner for almost an hour or until the water level has dropped. <\/em><\/div>\n
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\nAt the end of the cooking time, increase the heat and stir well so that the cooking juices thicken and disappear almost completely to coat all the pieces of pork. <\/em><\/div>\n
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\nServe immediately with fried noodles or rice! The pork is then melting and the meat comes off the bone very easily! <\/em><\/div>\n
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The Cantonese ribs are in fact braised for almost an hour and then caramelized over a higher heat at the end of the cooking time. They are very simple to…<\/p>\n","protected":false},"author":1,"featured_media":51797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-279099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279099","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279099"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279099\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51797"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}