posted by Becky 07-02-100 3:42 PM
Sweet and Pungent Spareribs
3 lbs. meaty pork spareribs, sawed in half across the bones
1/4 cup dry sherry
1/4 cup soy sauce
1 tbsp. five spice powder
1 tbsp. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg
1/4 cup cornstarch
1/4 cup flour
cooking oil for deep fat frying
Cut meat into 2 rib portions. Simmer, covered, in boiling water for 30 minutes; drain. Place in a shallow baking dish.
Marinade:
Combine dry sherry, soy sauce, five spice powder, vinegar, salt and pepper. Pour over ribs and marinate at room temperature for 30 minutes, turning once. Drain, reserving marinade.
Batter:
Combine reserved marinade, egg, cornstarch and flour; beat until smooth. Dip ribs in batter then fry, a few at a time, in deep hot oil (365°) for 1 to 2 minutes or until golden brown. Drain on paper towels. Keep warm while cooking remaining ribs.
Serve with sweet and pungent sauce. 4 to 5 servings.
Sweet and Pungent Sauce
1 small green pepper
1 can (8 1/4 oz.) pineapple chunks
2 tbsp. brown sugar
4 tsp. cornstarch
1/8 tsp. salt
1 can (8 oz.) tomatoes, cut up
1/4 cup finely chopped onion
1 tbsp. vinegar
1 tbsp. soy sauce
Cut green pepper into 1 inch squares. Drain pineapple, reserving 1/3 c syrup.
Combine syrup with brown sugar, corn starch, and salt. Stir in undrained tomatoes, onion, viengar, and soy sauce.
Cook and stir until bubbly. Stir in pineapple chunks and green pepper. Heat through. Makes 2 1/2 cups.
Suggestion: use crushed pineapple and chopped green pepper when serving with wontons and egg rolls.