Top Chef Ron Duprat, as an American star chef who appeared in the top American reality TV show Top Chef (Beat Bobby Flay), will show us the unique famous dish: spicy pork ribs with seafood sauce, inspired by Asian dishes. In addition, famous dishes must be paired with fine wines. In the last livstream, we invited the trainer of NBA players Rob Mac, and today Chef Ron’s dish is paired with wine from Wade Cellars, owned by NBA superstar Dwayne Wade.
Ingredients
Pork Rib Braise:
- 1 rack Pork Ribs
- 5 oz Ginger, chopped
- 2 oz Garlic, chopped
- 1 oz Canola oil
- 1 White onion, rough cut
- ¼ cup Cooking wine
- 1 cup Tamarind paste
Hoisin Chili Sauce:
- 1 cup Hoisin
- 3 cup Mae Ploy
- ½ cup Rice vinegar
- ½ cup Sugar
- ¼ cup Fish sauce
- ¼ cup Soy sauce
Frying/Garnish:
- 2 cups Cornstarch
- 2 Tbsp Freshly Chopped Cilantro
Instructions
Hoisin Chili Sauce:
- Combine all ingredients from the Hoisin Chili Sauce list and fully mix with a whisk or a fork and reserve.
Pork Rib Braise :
- 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).
- 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.
Register to cook with Top Chef Ron: