Osmanthus Tea Pork Ribs

Before I talk about the ribs, I'd like to add something to the pancake giveaway.

Very frankly, I haven't been WOWed by the entries. They were like , ok. They all look delicious, no doubt, but a bit within the norm. Not bad, but I am not WOWed.
I hope you get what I mean. I need something that will make my jaw drop in awe. Drop down to the floor, if possible.

Ever went to Paddington House of Pancakes???
Maybe you can think of different ways to serve the pancake (fry in smaller pieces but don't use cookie cutter, or fry in longish shapes, or roll them up, or stack them pile high like a cake, or make a whatever with the sponge pancake base), rather than just put in fillings to fry and fold. You can cut them to serve, like in wedges, but not so cut up like making verrines or triffles or lamingtons.

There are few days left, and I hope to give the thermometer to one that made me look like I'm having tetanus. Nuff said!!

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Thinking of ways to use some osmanthus??? Try this then.

If you don’t eat pork, you can try this with chicken, and chicken takes shorter time to cook. I think chicken wings will be a lovely substitute  : )
For Muslims, you want to omit the Shao Xing Wine, it’s ok.

Osmanthus Tea Pork Ribs
adapted from FengYiZhouShi

Part One
330gm pork soft ribs
1 Tbsp light soy sauce
½ Tbsp Shao Xing wine
Dash of white pepper

Marinate the ribs with all the ingredients for 30 minutes and deep fry until lightly browned. You can pan fry them as well if you don’t want to deep fry. Do not fry them until dry, just lightly browned and it will be fine. Drain off the oil and set aside.

Part 2
1tsp osmanthus flowers
1 Ooloong teabag for 1 cup
Put both in a cup and infuse these twice with 1 cup of hot water each time. Infuse 2 times for adequate liquid for simmering.

½ tsp dark soy sauce (can omit if prefer lighter coloured ribs)
1 tsp light soy sauce
30gm rock sugar (10% of ribs amount)
1 Tbsp cooking oil

Strain the osmanthus tea and put it together with both soy sauces and rock sugar into a saucepan/pot, then bring to a boil.
Put in fried ribs and make sure the tea is enough to cover the ribs. Lower heat and simmer for 1 hour until ribs are tender. Put in oil, reduce gravy and dish up. Garnish with some osmanthus flowers and some sliced spring onions. They complement the sweet ribs very well, taste wise.

The pot is not charred in anyway. Just cook until it dries up.