I love red wine, they are lovely to drink and also lovely to cook with. I still remember when I was in Ireland, few yers back, I consumed red wine just like drink grape juice or to be precise, like drinking water.....lol. I guess it is not easy to consume red wine as often as I want since I am back now in KL as they are expensive, oh, very expensive. So I decided to make this dish called Red Wine Baby Pork Ribs.
Recently my blogging pal, East Meets West Kitchen posted about her new venture into vegetable and fruit carving and I too decided to knife out a gold fish using tomato, cucumber and red chilly tip. I used tomato for the head and body, cucumber for the fins and red chilly tips for the eyes.
Back to the Red Wine Baby Pork Ribs, I firstly used chinese wine and pineapple juice to marinate the baby pork rib for over night. Then add some red food colouring. Once properly marinated then draining off the excess liquid. Add egg, corn flour and seasoning to the baby pork ribs. Deep fried them till they are cooked. As the baby ribs are getting cooked, you can now make the sauce. Fry garlic and onion, then add red wine and sugar. One the sauce reach the boiling stage, add your cooked baby pork ribs. Tossed them and then transfer them to your serving dish. Add the garnish.
300gm baby pork rib
100ml pineapple juice
30ml chinese wine
2cloves crushed garlic
1/2 medium size onion(chop finely)
50ml red wine
1 teaspoon sugar
Well this red wine baby pork ribs dish is really gorgeous and serve well with a bowl of steam white rice.
Hope this dish will give you some inspiration to try them out in your kitchen for your special guess or even for a romantic dinner for two.
From Steven Cheng