Monday, May 30, 2011

Pork Ribs with Orange Sauce


720g pork spare ribs, chopped
2 large oranges
2 garlic cloves, crushed
 cup rice or tapioca flour


2 tablespoon light soy sauce
¼ teaspoon salt
¼ teaspoon sesame oil
a pinch of pepper

Orange Sauce:

200ml fresh orange juice
50ml orange liqueur (e.g. Cointreau)
2 tablespoons white sugar
4 teaspoons orange zest
1 teaspoon salt

  1. Zest the oranges and squeeze the juice
  2. Mix the marinade ingredients together in a shallow dish, add the pork ribs and marinate for 30 minutes.
  3. Heat some cooking oil in a fry pan over medium high heat. Dust the marinated pork ribs with the flour. Fry the pork ribs until they become golden. Drain on paper lined plates to remove excess oil. Drain the oil and wipe pan clean.
  4. Combine the orange sauce ingredients together in a jug and set aside
  5. Put 2 tsp oil into another pan and sauté garlic until fragrant. Pour in orange sauce and bring it to the boil. Return the pork ribs back into fry pan and pour the orange sauce over the pork ribs, stir well to combine. Cover pan and cook on medium heat for a few minutes or until pork is cooked through.  Serve with orange slices and rice.

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