Chinese-Style Pork Spare Ribs
My wife and I ate so many great dishes during our time in Turkey, but this was one of our favorites. Ali Nazik is a specialty of Gaziantep, which is in the southern part of Turkey. We tried it a restaurant just down a small hill from our lodgings. The restaurant is well-known for specializing in making this dish. It is made of an eggplant dip mixed with a rich Turkish yogurt, then topped with meat. At the restaurant in Gaziantep, they served the meat -- typically lamb -- as a kebab, and offered two versions: a ground meat kebab and a cubed meat kebab. Apparently, the name of this dish means “beautiful food,” which it most surely is.
My version uses a non-kebab topping. I have topped my eggplant base with a stew of lamb, tomatoes, onions and spices. It is still reminiscent of that beautiful food we had in Gaziantep. I think this shall definitely be a keeper.
Chinese-Style Pork Spare Ribs Recipe
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(Serves About 2-4)
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Ingredients​
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2 lbs. Pork Ribs (Cut into Small Pieces)
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Water (Enough to Cover the Spare Ribs in the Pan)
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3 Tsp Vegetable Oil
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3 Tsp Honey (or Brown Sugar)
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1 Tsp Rice Vinegar
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1 Tsp Chinese Cooking Wine
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2 Tsp Light Soy Sauce
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1 Tsp Oyster Sauce
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1 Tsp Sesame Oil
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1 Heaped Spoon Chinese Five Spice Powder
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4 Cloves Garlic (Peeled and Crushed)
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2 Inches Ginger (Peeled and Sliced)
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3 Thai Chilis (Stalks Removed)
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½ Red Onion
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1 Cup Water (More if Necessary)
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1 Tablespoon Sesame Seeds (Garnish)
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1 Tablespoon Spring Onions (Cut for Garnish)
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Instructions​​
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Put cold water into a pan with it being enough to cover the spare ribs.
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Bring the water to a low heat and allow the spare ribs to cook for 1 to 1½ hour, and release all their residue and scum, which will come to the surface of the water.
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When the spare ribs are cooked, remove from the water, and place into a clean bowl of water to sit.
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Meanwhile, in a wok, add the cooking oil.
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When that gets to a medium heat, add honey to it. Be careful that it doesn’t burn.
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Add in the spareribs (water removed), and toss gently in the mixture until it is covered.
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Add the rice vinegar and cook for 2 minutes.
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Add the Chinese cooking wine and soy sauce, and cook for 2 minutes.
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Add the oyster sauce, and cook for 2 minutes.
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Add the sesame oil mixed with the five spice powder, and cook for 2 minutes.
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Add the aromatics of garlic, ginger, red onion and Thai chili, and combine them.
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Put about 1 cup of water into the pan and cover the pan. Leave for 10 or 15 minutes to cook.
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Afterwards, remove the lid and allow the contents to cook for another 15 minutes or until they are coated with the sticky liquid.
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Remove the contents of the pan and on to a serving bowl.
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Garnish with Spring onions and sesame seeds.