橙汁排骨 ~ Spare Ribs with Orange Sauce

 

食谱參考：米桶

橙汁排骨

材料：
小排骨  400~500g ( 切成2.5公分长)
橙皮屑适量

 

排骨醃料：
香橙汁    2大匙
君度橙酒   1大匙 （或用米酒）
盐 1/8小匙
胡椒粉少許
蒜茸   1/2小匙
太白粉 1大匙
鸡蛋   1粒 （只取用蛋黃部份）

 

橙汁醬材料：
香橙   2 ~ 3個 （ 挤成汁约为180ml 或可加柳橙果醬/韩国的柚子茶醬1~2大匙）
新鲜柠檬汁    1大匙
君度橙酒    1大匙  （ 可省略 ）
太白粉   1小匙
白糖   1大匙
清水    1/2小匙
盐适量
橙皮屑适量

 

做法：

1. 小排骨洗净后，将水份完全沥干，再加入醃料拌勻，醃约至少1小時，备用 。( 图1 )
               

~ 图1 /picture 1 ~

2. 热油锅，将油烧至中高油温后，转中小火，接著将醃好的排骨放入油锅中先以中小火將排骨炸约2~3分钟，再转中大火续炸约1分钟。即可捞起沥干油份，备用。( 图2 )

           

                            ~ 图2 / picture 2 ~

 

          

3. 将橙汁所有材料混合均勻，放入锅里煮滚，再试味道，加糖或盐，调整酸甜咸度。( 图3 )
                    

~ 图3 / picture 3 ~

 

4. 再放入炸好的排骨，中大火煮至收汁，即可盛於盘中，撒上橙皮屑，即可。 ( 图4 )
                 

                                                 ~ 图4 / picture 4 ~

 

Recipe source : mitongwu

Spare Ribs with Orange Sauce

Ingredients :
400 ~ 500g pork spare ribs  ( cut into 2.5cm long )
some orange zest

Marinade :

orange juice  2tbsp
Grand Marnier / Cointreau    1tbsp ( or Chinese rice wine )
salt   1/8tsp
some pepper
chopped garlic 1/2tsp
cornstarch  1tbsp
1 egg yolk

Orange sauce ingredients :

orange 2 ~ 3 ( or fresh orange juice 180ml or can replace with orange jam / Korean honey pomelo jam )
lemon juice  1tbsp
Grand Marnier   / Cointreau   1tbsp ( optional )
cornstarch  1tsp
sugar  1tbsp
water 1/2tsp
salt to taste
orange zest

 

Method :
1. Wash pork spare ribs and drain excess water . Mix well with marinade ingredients and marinate for 1 hour . Set aside . ( Picture 1 )

2. Heat wok with cooking oil , turn to medium-low heat . Add in spare ribs and deep-fry for 2 ~ 3 minutes . Turn to high heat and continue to fry for 1 minute .  ( Picture 2 )

3. All orange sauce ingredients mix well . Bring to boil , adjust taste , add in sugar and salt . ( Picture 3 )

 

4. Then add in fried spare ribs , turn to medium-high heat , cook until sauce thickens . Transfer to a plate and garnish with extra orange zest . Serve  .( Picture 4 )

I'm linking this post to Little Thumbs Up event April 2014 , organised by Zoe of Bake for Happy Kids and Doreen of My Favourite little DIY , hosted by Ann of Anncoo Journal.