Chinatown-Inspired Pork Ribs with Scallion Rice
Pork spareribs cook in less than an hour, thanks to the use of a microwave. They’re served with scallion rice, which soaks up the flavorful char siu sauce. The recipe was created by Chef Michael Voltaggio.
- 3 lb. pork spareribs, cut into individual ribs
- 2 Tbs. sesame oil
- 1 tsp. kosher salt
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup hoisin sauce
- 3 Tbs. honey
- 1 tsp. toasted onion powder
- 1 tsp. roasted garlic powder
- 1/2 tsp. Chinese five spice
- 2 tsp. ginger powder
- 1 Tbs. cider vinegar
- 1 Tbs. beet powder or 1 tsp. red food coloring (optional)
- For the scallion rice:
- 1/2 cup thinly sliced green onions, white and light green portions
- 2 tsp. vegetable oil
- 1 cup long-grain rice
- 2 cups water
- 1 tsp. kosher salt
- Green portion of green onions, thinly sliced on the bias, for garnish
In a large bowl, toss the ribs with the sesame oil and salt. Transfer to a 4-quart microwavable container about 4 inches high and 9 inches wide; the ribs can be lightly stacked but do not compact them. Cover with 2 sheets of plastic wrap. Microwave at 100% power for 30 minutes
Meanwhile, in a bowl, whisk together the soy sauce, water, hoisin sauce, honey, onion powder, garlic powder, Chinese five spice, ginger powder, vinegar and beet powder to make the char siu sauce; set aside.
After 30 minutes, remove the container with the ribs from the microwave. Lift off the plastic wrap from one corner, pulling it away from you to avoid releasing steam. Pour off the accumulated fat from the container. Pour the char siu sauce over the ribs and cover tightly with the plastic wrap. Microwave at 100% power for 10 minutes. Remove the container from the microwave and let the ribs rest, covered, for 10 minutes.
Meanwhile, make the scallion rice: Place the green onions and oil in a mini food processor and pulse until a thick paste forms. Place the rice in a 1- to 2-quart container about 6 inches wide and stir in the green onion paste. Add the water and salt and cover tightly with plastic wrap. Microwave at 100% power for 5 minutes, then on 50% power for 5 minutes. Remove the container from the microwave and let the rice rest, covered, for 5 minutes.
Spoon the rice down the center of a platter and place the ribs on the rice. Spoon some of the sauce over and around the ribs so it drips down onto the rice. Garnish with the green portion of the green onions. Serve immediately. Serves 6.
Recipe by Chef Michael Voltaggio