{"id":15112,"date":"2022-07-14T07:38:47","date_gmt":"2022-07-14T06:38:47","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/07\/14\/chinese-pork-spareribs-in-peking-sauce-natalie-cooks\/"},"modified":"2024-11-05T13:45:51","modified_gmt":"2024-11-05T05:45:51","slug":"chinese-pork-spareribs-in-peking-sauce-natalie-cooks","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/07\/14\/chinese-pork-spareribs-in-peking-sauce-natalie-cooks\/","title":{"rendered":"Chinese Pork Spareribs in Peking Sauce \u2013 Natalie cooks! \u2013 and Stanley in Hong Kong!"},"content":{"rendered":"

Erinnert Ihr Euch an meine chinesische Freundin Natalie? Sie hat bereits hier auf dem Blog Gast Beitr\u00e4ge geschrieben. Hier kommt ihr Chinese Pork Spareribs in Peking Sauce Rezept! Von ihr sind die Rezepte Lachs mit geworfenem Gem\u00fcse Salat<\/a> und die ged\u00e4mpften Garnelen mit F\u00fcllung<\/a>. Sie kocht tolle Rezepte und neben klassischen Rezepten experimentiert sie auch gerne. Hier kommt noch ein Rezept von ihr, die Spareribs in Peking Sauce! Dazu passen die Fr\u00fchlingszwiebel Br\u00f6tchen<\/a> perfekt!<\/p>\n

Und ja, es hat seinen Grund, warum ich heute gerade ihr Rezept einstelle, denn ich bin noch immer in Hong Kong und hatte gerade gestern Abend Spareribs! Wo? In Stanley, einem ehemaligen Fischer- und Piraten Dorf. Als ich das erste Mal nach Stanley fuhr, war das so ca. 1 Woche nach meiner Ankunft in Hong Kong im Juli 1989! Ich hatte ein 6-monatiges Baby und einen 2-j\u00e4hrigen Jungen am Arm. Das Leben als Europ\u00e4er damals, neu und unerfahren in Asien, war hart!<\/p>\n

Um es etwas aufzulockern, lud mich eine neue Freundin nach Stanley ein, wo sie wohnte. Klar, dass wir ins Dorf gingen, da gab es ganz viele kleine Shops in einer Gasse, die alles anboten, zu Preisen, die wir in Europa nicht gewohnt waren, alles war sehr gut erschwinglich. Stanley hat sich seither zum Shopping Paradies entwickelt, wo ganze Busladungen Amerikanischer und Europ\u00e4ischer Touristen alles einkauften, was angeboten wurde. Klar, dass auch die Preise stiegen, denn die Chinesen sind schlaue Gesch\u00e4ftsleute und die Touristen oft dumm! (sorry)<\/p>\n

Gestern nun war ich wieder in Stanley! Und ich war geschockt!!! Viele L\u00e4den sind zu, nur noch ein paar der \u201ealten\u201c Gesch\u00e4fte sind noch da! Es kommen keine Touristen mehr, das ist \u00a0jetzt bereits seit 2 Jahren so und da kann kein Gesch\u00e4ft \u00fcberleben! Covid sei Dank!<\/span> :\u2018(<\/p>\n

************<\/p>\n

Do you remember my Chinese friend Natalie? She has already written guest posts here on the blog. Her recipes are <\/em>Salmon with Tossed Vegetable Salad<\/em><\/a> and <\/em>Steamed Prawns with Stuffing<\/em><\/a>. She cooks great recipes and besides classic recipes, she also likes to experiment. Here comes another recipe of hers, the Spareribs in Peking Sauce! The Spring-onion Buns<\/a> are perfect with them!<\/em><\/p>\n

And yes, there’s a reason why I’m posting her recipe today, because I’m still in Hong Kong and I just had spareribs last night! Where? In Stanley, a former fishing and pirate village. The first time I went to Stanley was about 1 week after I arrived in Hong Kong in July 1989! I had a 6-month-old baby and a 2-year-old boy on my arm. Life as a European back then, new, and inexperienced in Asia, was tough! <\/em><\/p>\n

To lighten things up a bit, a new friend invited me to Stanley where she lived. Of course, we went to the village, there were lots of little shops in an alley offering everything at prices we were not used to in Europe, everything was very affordable. Stanley has since developed into a shopper’s paradise, with whole busloads of American and European tourists buying everything on offer. Of course, the prices went up, because the Chinese are smart businessmen, and the tourists are often stupid! (sorry) <\/em><\/p>\n

Yesterday I was back in Stanley! And I was shocked!!! Many shops are closed, only a few of the “old” shops are still there! No more tourists coming, it’s been like this for 2 years now and no business can survive! <\/em>Thank Covid<\/span><\/em>! :\u2019(<\/em><\/p>\n\n

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Natalie:<\/strong> Ich verwende dieses Rezept gerne, wenn ich G\u00e4ste zu Hause habe, denn ich kann das Gericht bis zu Schritt 3 einen Tag im Voraus zubereiten. Ausserdem sind nicht viele Zutaten erforderlich, und die Gew\u00fcrze habe ich normalerweise in der Speisekammer vorr\u00e4tig.<\/p>\n

F\u00fcr 4-6 Personen:<\/strong>
1 Rack Spareribs (in einem St\u00fcck, mit Knochen, wenn m\u00f6glich etwa 1-2 kg schwer)
1 Zweig Peking Scallion, gehackt (das sind junge Lauchstangen, kann man einfach mit Lauch ersetzen)
1 Zwiebel, d\u00fcnn geschnitten<\/p>\n

Gew\u00fcrze:<\/strong>
Light Soja Sauce um das Rack zu bepinseln
8 Tassen Wasser
4 EL Ketchup
2 EL OK Sauce (oder HP Sauce)
1 EL Worcestershire Sauce
2 EL Chinesischer dunkler Essig (heller geht auch)
3 EL fl\u00fcssiges Maggi
4 EL Oyster Sauce
2 TL Salz
2 TL H\u00fchner Bouillon Pulver (oder mehr Salz)
200 g Rock Zucker (oder brauner Zucker)
50 g Gemisch aus Ingwer und Fr\u00fchlingszwiebeln, gehackt
40 g gemischtes Gew\u00fcrz wie Schwarzes Kardamom, Lorbeer, Stern Anis)<\/p>\n

1. Die Spareribs mit Soja Sauce einpinseln und in einem heissen Wok in einem EL Oel beidseitig anbraten, bis es braun ist. Aufpassen! Das Oel spritzt!
2. Die Spareribs in einen tiefen Topf geben und mit dem Gew\u00fcrz und dem Wasser und aufkochen, dann die Hitze reduzieren und 1 \u00bd – 2 Stunden k\u00f6cheln lassen, bis die Ribs weich sind.
3. Die Knochen entfernen, man sollte nur an den Knochen ziehen k\u00f6nnen!
4. Den Ofen auf 220 C Grad vorheizen. Die geschnittene Zwiebel in eine Gratinform geben und das ganze Rack ohne Knochen darauf legen. 1 Tasse der Koch-Fl\u00fcssigkeit (aus Nummer 2) dazu geben und 15-20 Minuten backen.
5. Die restliche Koch-Fl\u00fcssigkeit (aus Nummer 2) in einem Topf aufkochen und dann Hitze runter stellen. In einer Tasse 1 EL St\u00e4rkemehl mit 2-3 EL Wasser verr\u00fchren und dann in die Sauce einmischen, bis die Sauce eindickt.
6. Die Scallions in etwas Oel anbraten.
7. Die Spareribs auf eine Platte geben, die Scallions dar\u00fcber streuen und die Sauce dar\u00fcber giessen. Heiss servieren.<\/p>\n

************<\/p>\n

Natalie:<\/strong> I love using this recipe when I am entertaining at home because I can prepare the dish a day in advance up to Step 3. Also there\u2019re not many ingredients required and the seasonings I usually have them in store in the pantry.<\/em><\/p>\n

For 4-6 Persons:<\/strong><\/em>
1 rack Spareribs (in one piece and including the bones) about 1-2 kg<\/em>
1 sprig of sliced Peking Scallion (those we can buy in wet market look like European leek but not as thick and dense inside) or substitute with European leek<\/em>
1 Onion (sliced)<\/em><\/p>\n

Seasoning:<\/strong><\/em>
Light Soy sauce to brush on the spareribs<\/em>
8 cups Water<\/em>
4 tbsp Ketchup<\/em>
2 tbsp OK Sauce (or HP Sauce)<\/em>
1 tbsp Worcestershire Sauce<\/em>
2 tbsp Chinese dark Vinegar<\/em>
3 tbsp Maggi\u2019s Seasoning<\/em>
4 tbsp Oyster Sauce<\/em>
2 tsp fine Salt<\/em>
2 tsp Chicken Bouillon Powder (optional) or more salt<\/em>
200g Rock Sugar<\/em>
A handful or about 50g mix of Ginger and Spring-onion<\/em>
A bowl or about 40 g of spices (black Cardamom seed, Bay leaves, Star Anise)<\/em><\/p>\n

1. Brush soy sauce on the spareribs, heat 1 tbsp cooking oil in a wok or a pot then sear the spareribs over medium heat until lightly brown on all sides. Take care because the oil might spray<\/em>
2. Put the spareribs in a pot. Add all seasoning and water, make sure there is enough liquid to cover the spareribs. When boiled turn the flame down to medium low heat to cook for 1.5 \u2013 2 hours until tender.<\/em>
3. Debone the spareribs when cool enough. You should be able to just pull the bones out one by one.<\/em>
4. Preheat the oven to 220\u00b0C. Put the shredded onion in a baking tray, lay the whole piece of deboned spareribs on the top. Add 1 cup of the braising stock from step 2. Bake for 15-20 minutes.<\/em>
5. Heat the remaining stock from step 2 in a saucepan until boiling then turn to simmer. In a small bowl mix together 1 tbsp corn starch with about 2-3 tbsp of water stir into the saucepan to thicken the stock.<\/em>
6. Stir fry the Peking scallion in a little oil until cooked and fragrant.<\/em>
7. To serve, lift the spareribs onto a dish, scatter the fried scallion on top then pour the thicken stock on top. Serve!<\/em><\/p>\n\n

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Stanley, how it should be<\/figcaption><\/figure>\n<\/div>\n\n
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Shocking!!! All empty!<\/figcaption><\/figure>\n<\/div>\n\n\n
\"Chinese<\/figure>\n\n\n

Natalie + Wilma<\/h1>","protected":false},"excerpt":{"rendered":"

Erinnert Ihr Euch an meine chinesische Freundin Natalie? Sie hat bereits hier auf dem Blog Gast Beitr\u00e4ge geschrieben. Hier kommt ihr Chinese…<\/p>\n","protected":false},"author":5,"featured_media":162732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[41,639,42,124,53,155,44,99,46,100],"tags":[1369,48,127,57,52],"class_list":{"0":"post-15112","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-asia","8":"category-from-around-the-world","9":"category-china","10":"category-meat","11":"category-guest-entry","12":"category-seasoning","13":"category-main-dishes","14":"category-herbs","15":"category-pork","16":"category-onion","17":"tag-asia","18":"tag-china","19":"tag-meat","20":"tag-guest-entry","21":"tag-pork","22":"post_format-post-format-gallery"},"yoast_head":"\nChinese Pork Spareribs in Peking Sauce \u2013 Natalie cooks! \u2013 and Stanley in Hong Kong! - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/07\/14\/chinese-pork-spareribs-in-peking-sauce-natalie-cooks\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chinese Pork Spareribs in Peking Sauce \u2013 Natalie cooks! \u2013 and Stanley in Hong Kong!\" \/>\n<meta property=\"og:description\" content=\"Erinnert Ihr Euch an meine chinesische Freundin Natalie? 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