The 12 most classic side dishes for pork ribs include tomatoes, potatoes, corn, celery, peppers, lotus roots, yams, carrots, winter melon, mushrooms, beans, and coriander.

Pork ribs, usually referring to pig ribs in China, are a processed ingredient for cooking dishes. Pork accounts for a larger proportion of the meat consumed in China, which is also caused by the dietary structure of the Chinese people. For example: Braised pork ribs is a Chinese home-cooked dish. At the same time, pork ribs can also generally refer to the ribs left after skinning pigs, cows, sheep and other animals.

There are many ways to cook pork ribs, and there are many kinds of side dishes used, but there are 12 most classic side dishes, including tomatoes, potatoes, corn, celery, peppers, lotus roots, and yams. , carrots, winter melon, mushrooms, beans and coriander. The general method of making pork ribs is also relatively common. You can make good-looking and delicious pork ribs by simply cooking at home.

Features of various parts of pork ribs

Generally speaking, whenever we mention pork ribs, we are referring to pork ribs. The pork ribs are delicious and not too greasy.

Small ribs - Small ribs refer to the ribs in the abdominal cavity of the pig near the belly. Above it are the ribs and sub-ribs. The meat layer of the small ribs is thicker and contains white cartilage. Suitable for steaming, frying and roasting, but chop into small pieces.

Zi Pai - Zi Pai refers to the part where the abdominal cavity connects to the backbone. Below it is the pork belly. The ribs under the slice are 30 cm long and are sliced ??diagonally in a triangular shape. The meat layer of the sub-ribs is very thick, and there is a piece of pork belly connected through a thin layer of oil. The fat is rich, and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy. Suitable for frying, roasting, and braised, the appropriate length is 5 to 7 cm.

Large ribs - Large ribs are the joint between tenderloin and back meat. They are also called pork chops. They are mostly used for frying, mainly meat slices. However, with ribs, in addition to increasing the weight, the meat slices will appear larger. In addition to being bigger, the unique aroma of big bones will also be added when fried, which is also the characteristic of schnitzel.

In addition to deep-frying, you can also braise the ribs, but before braising, you need to go through the process of frying or quick-frying. The function is to seal the blood of the big bones to prevent them from flowing out during the cooking process and affecting the meat slices and soup. color. Suitable for frying and stewing. If fried, cut it thinner, if stewing it, cut it thicker.

Ribs - Ribs are flaky ribs from the ribcage. The meat layer is relatively thin, the meat is lean, and the taste is relatively tender. However, because one side is connected to the back, the bones will be thicker. Because the ribs are relatively large, some stores will divide them into ribs, sub-ribs, etc. for customers to choose. For example, for flaky grilled ribs, choose the tender steak in the middle. Chop it into small pieces and pick out the thicker meat layer which can be used for steaming, frying or braised. Large pieces are suitable for roasting.

Reference for the above content: Baidu Encyclopedia - Spare Ribs