酸爽開胃❤️家鄉泡菜小黃瓜炆排骨｜Braised Pork Ribs with Pickled Cucumbers｜Tangy & Savory｜CC En/In/Ph

🟢 材料：
排骨 – 500克
泡菜小黃瓜 – 500克
蒜頭 – 3瓣
薑 – 1塊
蔥 – 適量
生抽 – 1湯匙
老抽 – 1茶匙
鹽 – 1/4茶匙
冰糖 – 1小塊

🟢 做法：
1️⃣ 排骨加入鹽浸10分鐘，再用麵粉或澱粉揉搓洗淨，瀝乾水份備用。
2️⃣ 泡菜小黃瓜剪成兩段，略為沖洗瀝乾水份。白鑊（不加油）將小黃瓜炒乾水，盛起備用。
3️⃣ 熱鍋下油下排骨，煎至微黃加入薑片和蒜頭爆香，加入冰糖、生抽、老抽 、鹽，加入熱水蓋過排骨小火炆40分鐘。
4️⃣ 加回炒過的小黃瓜再炆5分鐘，收汁，入蔥段翻炒均勻上碟。

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🇬🇧 English
🟢 Ingredients:
Pork ribs – 500g
Pickled baby cucumbers – 500g
Garlic – 3 cloves
Ginger – 1 piece
Spring onion – to taste
Light soy sauce – 1 tbsp
Dark soy sauce – 1 tsp
Salt – 1/4 tsp
Rock sugar – 1 small piece

🟢 Cooking Directions:
1️⃣ Soak the ribs with salt for 10 minutes, then rub with flour or starch, rinse clean and drain well.
2️⃣ Cut the pickled baby cucumbers in half, rinse lightly and drain. Dry-fry in a pan without oil until moisture is removed, then set aside.
3️⃣ Heat oil in a pan, add the ribs and pan-fry until lightly browned, then add ginger and garlic and sauté until fragrant. Add rock sugar, light soy sauce, dark soy sauce and salt, then add hot water to cover the ribs. Simmer on low heat for 40 minutes.
4️⃣ Add back the cucumbers and cook for another 5 minutes. Reduce the sauce, add spring onions, mix well and serve.
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🇮🇩 Indonesian
🟢 Bahan (Ingredients):
Iga babi – 500g
Mentimun kecil acar – 500g
Bawang putih – 3 siung
Jahe – 1 potong
Daun bawang – secukupnya
Kecap asin – 1 sdm
Kecap manis tua – 1 sdt
Garam – 1/4 sdt
Gula batu – 1 potong kecil

🟢 Cara Memasak (Cooking Directions):
1️⃣ Rendam iga dengan garam selama 10 menit, lalu gosok dengan tepung atau pati, bilas hingga bersih dan tiriskan.
2️⃣ Potong mentimun acar menjadi dua, bilas ringan dan tiriskan. Sangrai tanpa minyak hingga kering, lalu sisihkan.
3️⃣ Panaskan minyak, masukkan iga dan goreng hingga sedikit kecokelatan, lalu tambahkan jahe dan bawang putih, tumis hingga harum. Masukkan gula batu, kecap asin, kecap manis tua dan garam, lalu tambahkan air panas hingga menutupi iga. Masak dengan api kecil selama 40 menit.
4️⃣ Masukkan kembali mentimun dan masak lagi selama 5 menit. Masak hingga kuah mengental, tambahkan daun bawang, aduk rata dan sajikan.
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🇵🇭 Filipino (Tagalog)
🟢 Mga Sangkap (Ingredients):
Tadyang ng baboy – 500g
Atsarang maliliit na pipino – 500g
Bawang – 3 butil
Luya – 1 piraso
Dahon ng sibuyas – ayon sa panlasa
Toyo – 1 tbsp
Dark soy sauce – 1 tsp
Asin – 1/4 tsp
Batong asukal – 1 maliit na piraso

🟢 Paraan ng Pagluluto (Cooking Directions):
1️⃣ Ibabad ang tadyang sa asin ng 10 minuto, saka kuskusin ng harina o almirol, banlawan at patuyuin.
2️⃣ Hiwain sa dalawa ang atsarang pipino, banlawan nang bahagya at patuyuin. I-prito sa kawali nang walang mantika hanggang matuyo, saka itabi.
3️⃣ Magpainit ng mantika, ilagay ang tadyang at iprito hanggang bahagyang magkulay, saka idagdag ang luya at bawang at igisa hanggang mabango. Ilagay ang batong asukal, toyo, dark soy sauce at asin, saka magdagdag ng mainit na tubig hanggang matakpan ang tadyang. Pakuluan sa mahinang apoy ng 40 minuto.
4️⃣ Ibalik ang pipino at lutuin pa ng 5 minuto. Pakuluan hanggang medyo matuyo ang sarsa, idagdag ang dahon ng sibuyas, haluin at ihain.
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