Teriyaki Pork Ribs
One of the most popular dishes in North America and Asia, and a favorite of the cartoon hero Homer Simpson: grilled pork ribs.
In Asia, for example in Korea, there are similar dishes: “galbi,” made from beef ribs, “dwaeji galbi,” made from pork ribs, or “maeun dwaeji galbi,” spicy grilled pork ribs.
In any case, the dish is not difficult to make. The most important thing is to prepare and fry the ribs properly.
Reading a book on American cooking, I came across an “interesting” recipe. The pork ribs are prepared and fried more or less correctly, but then, for some unknown reason, they are brushed with a barbecue sauce based on a chemical cocktail, “liquid smoke flavoring.”
In Japan, one of the common ways of cooking meat and fish is teriyaki, the traditional Japanese method of frying food that has been marinated and cooked with a sweet sauce made from soy sauce, sake and sugar. Quite often the last two ingredients are replaced with mirin (sweet rice wine), or a mixture of them is used. The special feature of this method is the caramelization of the sugar and the dark, shiny glaze it forms. Teriyaki pork is delicious, especially when made with marinated pork ribs.
More with pork ribs
Bigos (Bigus) with Pork Ribs
Braised Pork Ribs with Prunes
Oven-Roasted Pork Ribs with Potatoes
Smoked Rib and Lentil Soup
Bean Borscht with Meat BrothIngredients
4 servings
- Pork ribs 1 kg
- Soy sauce 100 ml
- Mirin 50 ml
- Honey 1 tbsp
(21 g) - Vegetable oil 50 ml
- Salt, coriander seeds, dried basil, thyme, ground black pepper to taste
Step-by-step recipe
Cut the pork ribs into pieces between the bones, so that each bone keeps plenty of meat. The pieces should be 6-7 cm long. At the market, ribs are usually chopped across the bone into “strips.” It is easy to separate such strips into individual pieces by cutting between the bones.
Be sure to wash the pork and remove any bone splinters, membranes and tendons. It is also worth trimming off large pieces of fat if there are too many.
Mix the spices: salt, thyme, basil and coriander seeds, in equal proportions. Crush the spices in a mortar, not too finely; it is better to leave fairly large particles, what is called a coarse grind.
Sprinkle every piece of ribs with the spice mixture. Whatever is left over is left over. The meat won’t take more than it needs.
Put the ribs into the container in which the teriyaki pork will marinate.
Prepare the teriyaki marinade. Mix the soy sauce, mirin and honey. Stir until the honey dissolves. People often add wine, wine vinegar, spices, ginger or garlic to the marinade. I would not do that. Still, it is all up to your taste.
Teriyaki pork marinates for a few hours. You can marinate it for up to 1 day, but experience shows that 1.5 hours is enough.
If you have planned a picnic where the teriyaki pork will be cooked, a grill with glowing coals will fry the meat perfectly. In a home kitchen you can quite well fry teriyaki pork in an ordinary frying pan or a wok.
Heat the vegetable oil in a frying pan and fry the ribs over high heat until a golden crust appears.
Fry until golden brown.
When the meat is fully browned but still a little raw inside, add the remaining teriyaki marinade in small portions. Gradually, as the moisture evaporates, the meat will become covered with the dark glossy crust that is so highly prized in teriyaki dishes.
Teriyaki pork is very tasty fried meat with a rather unusual flavor. It goes great with mashed potatoes or spicy rice.
If any marinade is left, it is worth making a sauce from it. Either reduce the marinade with spices until thick, or thicken it with a little starch or flour.
Calories: 260 kcal per 100 g
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