Step By Step Japaneses and Korean Cooking/1999

Spareribs with Sesame Seeds
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 30 minutes 1 hour N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lb pork spareribs, cut into 1-1/4 inch pieces 1 tablespoon sesame seeds 2 tablespoons oil
2 green onions, finely chopped 1-1/2 inches ginger, grated 3 cloves garlic, finely chopped
2 tablespoons sugar 2 tablespoons rice wine 1 tablespoon soy sauce
2 teaspoons sesame oil 1-1/4 cups hot water 2 teaspoons cornstarch



1 Trim the pork of excess fat. Dry-roast the sesame seeds in a frying pan, shaking the pan regularly, for 3-4 minutes over low heat, or until the seeds are golden brown. Crush in a food mill or with a mortar and pestle.
2 Heat the oil in a heavy-based frying pan. Brown the spareribs, turning regularly, over high heat until dark golden brown. Drain any excess oil from the pan. Add half the sesame seeds, green onion, ginger, garlic, sugar, rice wine, soy sauce, sesame oil and water; stir well to evenly coat the ribs. Bring to the boil over medium heat, then cover and simmer 45-50 minutes, stirring occasionally.
3 Combine cornstarch with a little cold water and mix to a smooth paste. Add to the pan, stirring constantly, until mixture boils and thickens. Spinrkle with the extra sesame seeds. Serve with steamed rice and Kim Chi.
4 NOTE: Make sure the rib pieces can be held with chopsticks-if necessary, cut them into smaller pieces.

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