Sweet Barbecue Pork Ribs

I made some sweet barbecue ribs not long time ago. It was so delicious that I can’t stop myself from eating. This recipe is very easy, the meat is tender and falls right off the bone, so if you’re hungry for real meat then grab your pen and notebook and writes the recipe down.

I used to add ginger ale or sprite (to soak meat) but not this time. These liquids are good meat tenderizer.



Sweet Barbecue Pork Ribs

Ingredients:

2 racks pork ribs (cut into 4 slices)
¾ cup water
2 tbsp. soy sauce
1 tsp. Worchester sauce
1 tbsp. hickory liquid smoke
1 ½ tsp. garlic powder
1 ½ tsp. Onion powder
Ground pepper and salt to taste


1 cup barbecue sauce (I prefer sweet baby rays brand)
1/8 cup catsup
1 tsp. Worchester sauce
3 drops of hickory liquid smoke
1 tbsp. white sugar (you can add more, if needed)

Preparation:

1. Place the ribs in the baking dish (9x13 inch).
2. Add water, soy sauce, Worcester sauce, hickory liquid smoke, garlic powder, onion powder, pepper and salt to taste.
3. Cover with aluminum foil.
4. Bake in pre-hated oven 250 degrees F for about 2 to 3 hours or until tender.

5. In a bowl, mix barbecue sauce, catsup, Worcester sauce, hickory liquid smoke, and sugar.
6. Preheat the grill for medium heat.
7. Place baked ribs on grill; cook its side for 3 to 5 minutes, basting with barbecue sauce.


Enjoy.

Sesame Chicken

Sesame chicken is always been my one Chinese food favorites. I felt a little bit disappointed though because I cannot find a sesame chicken as good as in the Chinese restaurants in the Philippines. We went to a Chinese restaurant in the city for Mother’s Day celebration because I was craving for some but to my dismayed the sesame chicken I ordered tasted like sweet and sour chicken. It was lacking of something, it was gooey (too much cornstarch “I guess”), no sesame taste at all. Oh well, I wish we can find a decent Chinese place in this area who cook authentic Chinese food.

Anyway, I just need to learn how to make it so I can enjoy this delicacy with pleasure. I have been surfing online for the recipe and even tried couple of them. But this recipe (captbunzo -opensourcefood.com) is so far one of the best out there. I made some changes of course to cater my taste bud. I hope you will try this sometimes. It’s a very tricky recipe, so be cautious when adding vinegar and sugar. You can add them slowly until you achieve the desire taste.


Sesame Chicken

Ingredients:

3- 4 boneless chicken breasts cut into serving size.

Marinade

2 tablespoons soy sauce
1 tablespoon rice vinegar
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda


Sauce

1/2 cup water
1 cup chicken broth
1/8 rice wine vinegar (you can add more or less, it should not be too sour)
1 cup sugar (you can add more or less, balance the taste. It should not be too sweet)
1/4 cup cornstarch
2 tablespoons dark soy sauce
4 tablespoons sesame oil
1 teaspoon chili paste (or more)
1 garlic clove (minced)


Cooking Oil for deep frying
2 tbsp. toasted sesame seeds
1 tbsp. cooking oil
1 stalk green scallion, chopped


Preparation:


1. Wash, pat dry and cut the chicken into 1-inch cubes.
2. Mix the marinade ingredients.
3. Marinate the chicken for 20-39 minutes.

4. While the chicken is marinating, prepare the sauce

- In a medium bowl. Mix together all of the sauce ingredients “EXCEPT THE VINEGAR AND SUGAR).
- “This is the tricky part”. Using a spoon, slowly adding the vinegar and sugar mix until you achieve the desire taste. Remember! You can always add or cut down.
- Set aside when you achieved the taste.


5. Deep fry the marinated chicken cubes a few at a time until golden brown.
6. Drain on paper towels. You can cover the fried chicken with aluminum foil or place it on the warm oven while continue frying.

7. Last, get a wok (if you have any) or deep frying pan.
8. Heat 1 tbsp. cooking oil
9. Sautee garlic until golden brown.
10. Add the sauce, cook, until slightly thicken. If you think your sauce is too runny then you can always add more cornstarch by diluting it first with water.
11. Add the fried chicken. Stir.
12. Add toasted sesame.
13. Sprinkle the green scallion.

Enjoy it with steamed or fried rice !

Sweet and Sour Pork

We had a blast during Father’s Day. The kid’s prepared something cute for their daddy. I was not really in the mood of cooking but I can’t resist on making something nice for him. We all likes Chinese food so I decided to make sweet and sour pork with Japanese fried rice and chocolate cupcakes with butter cream frosting.

I found this sweet and sour pork recipe online long time ago. I can’t even remember where I got it. I like it better compare to other recipes all because it’s not thick and gluey. I tweaked the ingredients a bit to suit my taste. I like it when the sweetness and sourness is balance. I guess that the secret of this recipe.

Sweet and Sour Pork

Ingredients:

1 lb boneless pork loin cut in 1-inch cubes
2 Tbsp. Flour
1 tsp. garlic, mince
4 scallions, thinly sliced (diagonally)
½ cup red bell pepper, cut into ¾ inch-cubes
½ cup green bell pepper, cut into ¾ inch-cubes
1 large sweet onion, cubes
½ cup pineapple, chunks
Oil for frying

For Batter:

½ cup all-purpose flour
½ cup cornstarch
1 Tbsp. baking powder
¼ tsp. salt
¾ cup cold water
1 tsp. cooking oil

Combine dry ingredients in a medium bowl. Whish in cold water until combine. Add the oil and stir until smooth. Set aside.

For Sauce:

½ cup white vinegar
¾ cup white sugar
½ tsp, salt
6 Tbsp. tomato sauce
1 Tbsp. soy sauce
1 Tbsp. cornstarch

Combine all ingredients in a small bowl. TASTE TEST to suit your taste. You can always add more sugar if it’s too sour and add more vinegar if it’s too sweet. Try to balance the sourness and sweetness to get that “bang”. Set aside.


1. Heat oil in a pan or fryer to about 350 degrees F.
2. While your oil is heating. Dust pork loin cubes with the all purpose flour.
3. Dip the floured coated pork pieces into the batter and fry in the hot oil for about 8 minutes or until golden on brown both sides. (TRY to fry in small batches - do not over crowd the fryer)
4. Remove pork pieces and transfer to a plate with paper towels.
5. Cover it with aluminum foil and place it in the oven to keep it warm. Repeat until everything has been fried.
6. In a wok (if you have any), heat a tablespoon oil, add minced garlic and scallion.
7. Stir-fry for about 30 seconds.
8. Add onions, red and green bell pepper. Stir-fry for another minute.
9. Add the sauce and bring to boil. Stir until thickened.
10. Remove from heat.
11. Transfer pork to serving platter and pour the sauce over the pork.
12. Add pineapple chunks on top. Serve hot with rice.

Enjoy!