Kaka Papa, minimalist, oil-free sauce pork ribs

Discover the secrets of oil-free cooking in just a few simple steps to start your journey to healthy and delicious cooking. Say goodbye to greasy and welcome delicious. This oil-free sauce pork ribs not only reduces the intake of fat, but also allows you to enjoy the original flavor of the pork ribs. Kaka Pa will take you to master the operation method of sauce pork ribs, and at the same time try to reduce complex and dangerous operations, simplify the complex, and try to achieve standardized operations. Don't put oil, don't blanch, don't pick the pot, make a healthy, simple and pure sauce pork ribs for yourself and your family. The whole course lasts about 45 minutes.

Ingredients

Porkribs 500 grams,1 kg(itisrecommendedtochoosethepartwithanappropriateamountofmeatandcartilage)

Ricewineorcookingwine 10 grams

Sugar 33 grams(canbeincreasedordecreasedaccordingtopersonaltaste)

Lightsoysauce 58 g

Balsamicvinegar 20 g

Hotwater 800 g(forsmoldering)

Shallot Appropriateamount(forgarnish)

Deeppot 1 mouth

Garlic (optional,addaccordingtopreference)

Ricecake (optional,asanextensioningredient)

Cooking Instructions

Put 1 kg of pork ribs into a basin, add water to submerge the ribs, and add about 20 grams of rice wine or cooking wine, and soak at room temperature for 15 to 30 minutes to remove the fishy smell.
If it is a frozen product, it is recommended to thaw it thoroughly in advance before opening the package.
After soaking for half an hour, if the water becomes cloudy and the flesh becomes lighter in color, you can choose to wash the ribs further (not recommended and not required).
Remove the ribs with a colander and control the water for 5 minutes.
Place the ribs directly into a deep pot (stainless steel, non-stick pan, iron pot, casserole) without turning on the heat.
Set the ribs, turn on medium heat and start heating.

Do not flip to avoid unnecessary sticking, wait for the heat from the bottom of the pot to be absorbed by the meat, after a while,

the overall heating is even, the ribs begin to precipitate juice and fat, and it is not easy to stick to the pan.
Continue to observe for 1~2 minutes, when the pork ribs touch the bottom of the pot and start to brown, turn to low heat and

start turning the ribs to fry each side to brown,

at the same time, the ribs are slowly precipitating excess water, and volatilize the water vapor when heated.
At this time, start to turn the ribs, there may be a little sticking to the pan, it is normal, stick to the bottom of the pan to gently shovel, try to let each side dry and fry to brown, and at the same time begin to precipitate the fat.
Until the gravy and fat, the Maillard reacts fully to produce a burnt yellow aromatic substance, which will fill the bottom of the pot.
Once the pork ribs are visibly oily, add about 33g of sugar and stir evenly to melt the sugar and coat the ribs.

The sugar will quickly melt into syrup at high temperatures, the pot will become more and more lubricated, no longer sticky, and most of the sugar will produce a caramelization reaction, so the final product will not be as sweet as imagined, and at the
same time, the appropriate addition of sugar will produce enough mellow sauce, which is also an important source of final taste.

PS: Control the amount of sugar in this state, you can add 10 grams more if you like sweetness, and reduce 10 grams if you don't like sweetness.
Follow the edge of the pot in turn, add 58 grams of light soy sauce and 20 grams of balsamic vinegar,

light soy sauce is responsible for the overall umami and saltiness (the amount is controlled by saltiness),
this recipe relies on light soy sauce to achieve the fusion of saltiness and umami, without adding salt.

Add balsamic vinegar, in order to improve the quality of the meat, remove the greasy atmosphere,
it is recommended to pour along the edge of the pot, commonly known as "vinegar on the side of the pot", when encountering a high temperature of the pot body, it will volatilize off excess water and acetic acid, and so on to the bottom of the pot, only the fragrance remains,
and the final product, basically there is no sour residue, even if you don't like sour, there will be no obvious feeling.
Add hot water, submerge the pork ribs by about 1cm, add a lid, turn to medium-low heat and simmer.
Submerge the pork ribs with about 800 grams, cover the pot and keep the heat medium-low.

Wait about 25-30 minutes to ensure that the meat is crispy.
After about 25-30 minutes, the lid is opened, and a noticeable decrease in the soup is observed.
At this time, it can not be seen, the part of the meat on each piece of rib has shrunk, and the bones are exposed at both ends, indicating that the rib meat is cooked.

Reduce the heat to high and start to reduce the juice.

(Extended operation: If there is a rice cake to prepare, put it in this step, just right.) ï¼‰
After about 3 minutes, I saw that the soup in the pot was significantly reduced, and large bubbles began to appear, which indicated that the sauce was thick enough.
Stir so that each piece of ribs is coated in the sauce.

(Extended operation: Friends who like to eat garlic, you can add some minced garlic in this step, and it will have a strange fragrance.) ï¼‰
Soon, reaching such a state, there is less and less sauce flowing in the pan, and the ribs look salivating.

Immediately turn off the heat and remove from the heat.
Put it on a plate, sprinkle it with shallots (don't eat green onions)

set your makeup and take pictures, and shout "ye" to the camera
Show different angles in a different direction
Do you see it clearly?
If you add rice cakes (or potato cubes) and some hot water, simmer for another 5 minutes, reduce the juice and remove from the pot, that's it, even the rice is saved.
High-quality protein + carbohydrates, this meal is low sugar and oil-free, full and delicious.