Ingredients with Measurements:
- 2 lbs pork ribs
- 2 tbsp Sichuan peppercorns
- 2 tbsp chili flakes
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 cup water
- 2 green onions, chopped
- Salt to taste
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. Rinse the pork ribs and pat them dry with paper towels. Cut them into individual pieces.
2. In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind them into a fine powder.
3. In a bowl, mix together the ground Sichuan peppercorns, chili flakes, ginger, garlic, soy sauce, Chinese cooking wine, sugar, and vegetable oil.
4. Rub the mixture all over the pork ribs, making sure to coat them evenly. Let them marinate for at least 30 minutes.
5. If using a pressure cooker, add the marinated pork ribs and water to the pot. Cook on high pressure for 20 minutes, then release the pressure manually. If not using a pressure cooker, add the marinated pork ribs and water to a pot and bring to a boil. Reduce heat to low and simmer for 1 hour, or until the pork ribs are tender.
6. Once the pork ribs are cooked, remove them from the pot and place them on a baking sheet. Sprinkle with salt to taste.
7. Broil the pork ribs in the oven for 5-7 minutes, or until they are crispy and caramelized.
8. Serve the Mala Pork Ribs hot, garnished with chopped green onions.
Time:
Preparation time: 40 minutes
Cooking time: 1 hour (pressure cooker) or 1 hour 20 minutes (stovetop)
Temperature:
Pressure cooker: High pressure
Stovetop: Low heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 20g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Sodium: 400mg
Substitutions for ingredients:
- Pork ribs: Beef ribs or chicken wings
- Sichuan peppercorns: Black peppercorns
- Chili flakes: Red pepper flakes or cayenne pepper
- Chinese cooking wine: Sherry or rice wine
- Vegetable oil: Peanut oil or canola oil
Variations:
- Mala Chicken: Substitute pork ribs with chicken wings or drumettes.
- Mala Tofu: Substitute pork ribs with firm tofu and cook for 20 minutes in the pressure cooker or 30 minutes on the stovetop.
Tips and tricks:
- Use a pressure cooker to save time and make the pork ribs more tender.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Serve with steamed rice to balance out the heat.
Storage instructions:
Store leftover Mala Pork Ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork ribs in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Mala Pork Ribs on a platter, garnished with chopped green onions and chili flakes.
Garnishes:
Chopped green onions and chili flakes.
Pairings:
Steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried green beans
- Garlic bok choy
- Egg drop soup
Troubleshooting advice:
- If the pork ribs are tough, cook them for longer in the pressure cooker or on the stovetop.
- If the pork ribs are too spicy, reduce the amount of chili flakes in the marinade.
Food safety advice:
- Make sure to cook the pork ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mala Pork Ribs is a popular Sichuan dish that originated in China. Mala means "numbing and spicy" in Chinese, which refers to the combination of Sichuan peppercorns and chili flakes used in the dish.
Flavor profiles:
Mala Pork Ribs is a spicy and numbing dish with a complex flavor profile. The Sichuan peppercorns provide a numbing sensation, while the chili flakes add heat. The ginger and garlic add depth of flavor, while the soy sauce and Chinese cooking wine provide a savory note.
Serving suggestions:
Serve the Mala Pork Ribs as a main dish with steamed rice and stir-fried vegetables.
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Region: Chinese