Passion Fruit Roasted Pork Ribs

Name: Passion Fruit Roasted Pork Ribs
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g pork ribs; 2 pcs Passion fruit; 10g ginger; 10g crystal sugar; 4g salt; 5g Soy sauce; 1/3 lemon

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

I think there are tempeh ribs in Chinese restaurants. I also want to eat ribs. The best meat is the meat in the bone. The ribs are better than other parts of the meat. But today I made the fruit-flavored braised pork ribs. The braised pork ribs are bright red in color and mellow in flavor. It is a very popular dish. The braised pork ribs I made today have been slightly improved. It is said that it must be fried every time you cook, but for the sake of health, this braised pork ribs is not fried, but used instead of frying. The pork ribs are added with passion fruit pulp when they are out of the pan, so that the cooked pork ribs have a fruity aroma of passion fruit. , Has the effect of removing greasiness and increasing fragrance The roasted ribs are very popular. Even my son who doesn't usually eat pork has eaten several pieces, which is delicious. If you like the taste of passion fruit, you might as well try this passion fruit roasted pork ribs!

Ingredients

800g Pork Ribs
2 pcs Passion Fruit
10g Ginger
10g Crystal Sugar
4g Salt
5g Soy Sauce
1/3 Lemon

Passion Fruit Roasted Pork Ribs

1. Cut the ribs into small sections and put the cold water into the pot for blanching. When the froth floats up, remove the ribs and rinse off the froth on the surface with hot water.

2. Put a little oil in the pan and fry fragrant ginger slices, then pour the ribs and stir fry

3. Stir-fry until the surface changes color, add a piece of rock sugar and continue to stir-fry. Adding rock sugar can make the dishes look more red and shiny

4. Stir-fry until the ribs turn red

5. Add boiling water to submerge the ribs, turn to low heat and simmer for 1 hour

6. When the soup is almost harvested, add salt and lemon juice

7. Add a little soy sauce. The color of the soy sauce I used is lighter, because the ribs are already colored very well, but just add a little flavor, so you don’t need soy sauce. You can use light soy sauce instead of soy sauce.