This dish is named after the black vinegar which is distilled in Chin Kiang , Jiangsu Province in China and the meaning of the name is "Garrison (of the Yangzi) River" These ribs are traditionally braised for 45 minutes but using the pressure cooker, it only takes 10 minutes.
Ingredients:
2 lbs pork ribs(chopped into bite size)
1/2 cup of chinese celery(cut into 1 inch lengthwise)
1/2 big onion(wedged)
1 pcs of bay leaves
Gravy:
1 1/2 cups water
4 tbsp sugar
4 tbsp chin kiang vinegar
1 tbsp light soya suace
1 tbsp worcestershire sauce
1/2 tsp A1 sauce
1 tbsp tomato sauce
1 star anise.
Thickening:
1 tbsp cornflour
2 tbsp water
Method:
Heat oil and brown the pork ribs. Leave aside.
Place the pork ribs and rest of the ingredients and gravy into the pressure cooker. Cover and bring pressure to high. Lower the heat to the lowest but maintain the high pressure. Cook for 10 minutes.
Release pressure immediately and remove cover.
Cook gravy until it thickens slightly, then further thicken with cornflour solution.
Dish out and serve.
Serves
Thursday, April 19, 2007
Chin Kiang Pork Ribs
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14 comments:
Dear Lily,
One day, back in Malaysia, my Mom had an accident in the kitchen. The pressure cooker had exploded. The whole kitchen had splatters of stew including the ceiling. I know a few people that still do not own a pressure cooker, myself included. I am glad you included the amount of time to cook regularly as well. From the sauces that you use, I can tell that it will be delicious.
lee ping
follow the instructions for using the pressure cooker and you should have no problems.
I have owned so many pressure cookers and have been using them since i started cooking in the 60s. they are one of my most used item in the kitchen.
I have much to learn from you. Perhaps one day, I will geared up enough courage to use a pressure cooker. I know Mom sure would not try again:)
Hi Auntie Lily,
Your chin kiang ribs look wonderful. I am wondering if it is possible to use a slow cooker to make this? I am thinking just placing the ribs (marinaded with the sauce) on top of some vegetables like onion and then leave it to cook for a few hours. What do you think? Would it become too sour and vinegary? Thanks for sharing this recipe :)
First time here and I'm already impressed by your blog! There's so many recipes to hijack!
Hi Lily,
I have been visiting your blog site for some months and it has been most informative. The site is also very user friendly and very pretty.It's been a pleasure viewing it. I shall try some of your recipes sometime and give you some feedback. I viewed your bouncy beef balls recipe recently but cannot seem to find "Accord" powder, not even in Thai grocery shops. I live in HK, could you advise of any other substitutes ?
serena
you could cook the ribs in the slow cooker but for the finale, you would have to dish out and dry out the sauce until thick, add in the vegetables at this time then they won't be mushy as the taste of this sauce is sort of sweet and sour,
angela
strange that you not find 'accord' in hong kong but try making them without it, the results will be just as good.
hi lily,
wanted to try your ribs but i don't have chin kiang vinegar.i have a black vinegar which is made in Taiwan that i only use one time . can i use that instead ? thanks !
Diane
Diane
sure, use the black vinegar from taiwan. adjust the taste with more sugar if it is too sour.
can i use normal cooking methods like putitng it in the wok. because i don't own a pressure cooker =(
and also can i use japanese vinegar instead?
hana
sure, cook it in the wok, use a little more water as it takes longer to cook.
japanese vinegar is fine, just adjust to your taste
Hey Lily,
Looks delish. At a favorite spot in Philly this dish is served with crispy pillows of fried milk. Completely addictive.
http://phillymarketcafe.blogspot.com/2008/03/imperial.html
Pretty interesting site you've got here. Thanks for it. I like such themes and anything connected to this matter. I would like to read a bit more soon.
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