Morimoto Asia at Walt Disney World Celebrating The Year of the Pig with Amazing Pork Ribs

On February 5th, many guests all over the world will be celebrating Chinese New Year.  This year is the Year of the Pig.  The pig is the 12th in the 12 year cycle of the Chinese zodiac sign.  There are so many wonderful pork dishes to enjoy during this amazing celebration.  If you will be at Walt Disney World, you will definitely want to head over to Morimoto Asia to check out the Sticky Spare Ribs.  These ribs are a favorite dish from Iron Chef Masaharu Morimoto.  The ribs are a little bit of everything…  crispy, tender, messy, salty, sticky, sweet and more.  They are braised, dunked in cornstarch, flash-fried to create the delicious crispy crust and then douses in a hoisin sweet and sour sauce.

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For those of you that will be celebrating Chinese New Year at home, we have been lucky enough to get our hands on the recipe for these delicious ribs and have it to share with you all!  Check out the full recipe below:

Morimoto Asia Hoisin Chili Sticky Spare Ribs

Pork Rib Braise

1-rack pork ribs

5oz Ginger (chopped)

2oz Garlic (chopped)

1 oz Canola oil

1 white onion, rough cut

1/4 cup Cooking wine

1 cup Tamarind paste

 

Hoisin Chili Sauce

1 cup Hoisin

3 cup Mae Ploy

1/2 cup Rice Vinegar

1/2 cup White Sugar

1/4 cup Fish Sauce

1/4 cup Soy Sauce

 

Frying/Garnish

2 cups of cornstarch

2 tablespoons freshly chopped cilantro

 

To make Sauce

Combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve.  The sauce can be made and kept overnight in the refrigerator.

Braise Pork Ribs

Place Pork Ribs in an oven proof pan. Place the ginger, garlic, white onion, cooking wine and oil into the pan.  Cover with water and add the tamarind paste and gently stir the paste into the mixture.  Cover with Aluminum foil and cook for approximately 3.5 hours at 250 degrees Fahrenheit or until the meat pulls away easily from the bone.   Allow the ribs to cool in the braising liquid until able to handle easily.  Once cooled slice the rack apart into individual ribs.

Frying

Lightly coat each of the braised/cooled ribs in cornstarch and fry in oil at 350f until golden brown and crispy (about 2-3 minutes) and place on a wire rack to drain and cool slightly.

Assembly/Plating

Once drained and slightly cooled, toss the fried ribs with the Hoisin Chili Sauce and plate (3) to a serving.  Top with the fresh chopped cilantro and serve immediately.

 

Who can’t wait to make these at home?

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