Chinese cuisine

Easy

Cuttlefish & Pork Ribs | Chef John’s Cooking Class

Name: Cuttlefish & Pork Ribs | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese-Huaiyang
Ingredients: 1 lb. Cuttlefish; 1 lb. Pork Rib; 1 tbsp. Cooking Wine; 3 cup Water; 1 tsp. Salt; 1 tsp. Chinese Five-spice Powder; 1 tbsp. BBQ Sauce; 1 tbsp. Honey; 1 tbsp. Soy Sauce; 0.7 oz. Green Onions, Cut Into About ½ Inch Pieces; 0.7 oz. Fresh Ginger Slices

Chef John Zhang

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Cuttlefish & Pork Ribs | Chef John’s Cooking Class

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This unique dish brings out the best of surf and turf; it’s fatty and aromatic, with a rich, distinct umami. The chewiness of the squid provides a nice contrast to the flakiness of the pork, as well.

Recipe

PRE TIME: 15 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

1 lb. Cuttlefish
1 lb. Pork Rib
1 tbsp. Cooking Wine
3 cup Water
1 tsp. Salt
1 tsp. Chinese Five-spice Powder
1 tbsp. BBQ Sauce
1 tbsp. Honey
1 tbsp. Soy Sauce
0.7 oz. Green Onions, Cut Into About ½ Inch Pieces
0.7 oz. Fresh Ginger Slices

Directions:

Step 1

Cut the cuttlefish into about ¼ inch wide strips lengthwise, do not cut through. Cut about ½ or ¾ of the way deep into the squid flesh.

Step 2

Blanch cuttlefish, add cooking wine into boiling water with cuttlefish while blanching. Drain cuttlefish, rinse with cold water.

Step 3

Deep fry the pork ribs until about 80% done; drain; then re-fry until golden brown.

Step 4

Heat wok, stir fry green onion and ginger until fragrant, add water(about 2 cups), salt, Chinese five-spice powder, soy sauce, BBQ sauce and honey; bring to a boil. Add pork ribs and cuttlefish; lower heat; cover and braise for 45 minutes.

Step 5

Uncover, turn up the heat, keep scooping sauce over cuttlefish and pork ribs until the sauce thickens to a proper texture. Remove from heat.

Step 6

Cut the cuttlefish into about ¾ inch pieces across the earlier cut. Serve with cuttlefish on top of pork ribs.

Step 7

Enjoy!

Final Notes

To kao means to pan-fry something Ningbo-style. It is a hallmark of traditional Ningbo cuisine, a technique which simmers ingredients over low heat to ensure that the finished product is soft, well-done, and saturated with flavor.