Pork Ribs - braised method

15 Apr 2017
Made coffee pork ribs but not like in the zhi char shops - where the ribs are deep fried, then coated with sauce.

Instead, used a braise method. So, the taste of the coffee pork ribs is good and it was soft enough after about 1 hour of cooking. But since I forgot to add in soda bicarbonate, it was not 'smooth'.

http://www.foodcanon.com/2015/02/wok-cooked-pork-ribs-and-simple-recipe.html

22 Apr 2017
Tried the recipe again but this time with the original orange, ginger sauce. This turned out better, almost looking like the photo in the recipe book. And with the soda bicarbonate, it was soft and 'smooth'.
Note: The recipe calls for 1 cup of orange juice for 1 kg of ribs. I had about >900 g of ribs and the sauce was nowhere drying up after 30-35 mins. So, I took out about a third of a rice bowl of sauce before it caramelized.

1 May 2017
Made the orange pork ribs again but used an iron wok and orange juice squeezed from the juicer. Surprisingly, the iron work didn't seem to bring any improvements, just peace of mind that the bits getting caramelized will not spoil the vessel, unlike concerns about cooking this in a non-stick wok or even ceramic wok. Additionally, the ribs turned out a bit soggy, tasty still but I think either the pulpy orange juice or the medium fire caused this 'wet coating'. I squeezed the orange juice by hand on 22 Apr and it was a clearer liquid.

Mini attempt to test coffee sauce and caramelization. Ginger doesn't work. Caramelization does.

Tasted good with instant coffee, dark & light soya sauce.

22Apr: Orange ribs, still with a lot of sauce

Orange pork ribs, soft and 'smooth'

Orange pork ribs, 1 May

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