This week I spent some time exploring the downtown of Toronto. This is definitely a city for foodies!!! There are so many local markets with a variety types of groceries, including one of my favorites, short pork ribs. They are perfect for this crispy and spicy dish. This dish is supposed to serve two, but I ended up finishing the whole dish in one meal…plus an extra yogurt. So choose your peppers wisely 😉
* Short Pork Ribs 0.5 kg
* 5 green peppers (I used Dominican peppers, which are unexpectedly spicy for me!)
* 5 dried red peppers
* 1 green onion
* 1 tsp salt, 1 tsp sugar, 4 tbsp cornstarch
* 1 tbsp cooking wine, 1 tbsp soy sauce. 3 tbsp cooking oil
1. Blanch the ribs for 10 minutes (A few friends told me that this is not enough, so double it if you prefer a tender bite). In the meantime, rinse the peppers. Cut the green ones in half and get rid of the seeds.
2. Marinate the blanched ribs with sugar, cooking wine, soy sauce and corn starch for 5 minutes. Get a pan and add the cooking oil. Let’s fry the ribs with low heat until both sides turn golden.
3. Get the ribs out. Use the oil left in the pan to fry our peppers until the green ones get their tattoos done.
4. Ribs back in. Add salt and chopped green onions. Gently stir for about 2 minutes. Done! Get your cold drinks ready!
PLEASE WASH YOUR HANDS THOROUGHLY! DO NOT TOUCH YOUR EYES!