红酒烩排骨Braised Pork Ribs with Red Wine

锅中烧热4汤匙橄榄油，加入蒜头、大葱、红萝卜、蒜菜及西芹，炒约8-10分钟至焦黄后加入调味料，再炒2分钟。Heat 4 tbsp olive oil in same wok over medium high heat. Add garlic, onion, carrots and celery, saute until beginning to brown, about 8-10 minutes. Add seasoning and saute 2 minutes.

用腌料腌制排骨，放入冰箱30分钟。Marinade pork with condiments for 30 minutes in the refrigerator.

热锅下油，将排骨煎至两面金黄色，移到大碗里。When oil is hot, pan fry marinated pork ribs until browned turning over once. Transfer pork to large bowl.

锅中加入1杯高汤煮至滚，清除汤面污垢，将汤移入小碗待用。Add 1 cup stock to drippings in wok and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.

锅中烧热4汤匙橄榄油，加入蒜头、大葱、红萝卜、蒜菜及西芹，炒约8-10分钟至焦黄后加入调味料，再炒2分钟。Heat 4 tbsp olive oil in same wok over medium high heat. Add garlic, onion, carrots and celery, saute until beginning to brown, about 8-10 minutes. Add seasoning and saute 2 minutes.

加入住过的高汤，慢火焖至滚，加入炸排骨和汁，再倒入红酒和其余高汤煮至滚。Add deglazed pan juices and bring to simmer. Return pork and any accumulated juices to pot. Add wine and remaining stock and bring to boil.

移入汤锅，加盖再煮约1小时半至排骨变软，间中搅拌。最后去掉表面油脂后，趁热吃。Reduce heat to low. Cover and cook until pork is very tender, stirring occasionally, about 1 1/2 hours. Skim off excess oil from the top of the wok & serve braised ribs warm.

吃法： 把2汤匙马铃薯泥放在碟子上，铺上排骨和淋汁，再以熟西兰花围碟。Place 2 tbsp mashed potatoes on a plate, top with braised pork ribs & some gravy. Serve with some steamed broccoli on the side.

提示：由于烹饪时间很长，最好提早一天煮好，收入冰箱，要吃时才加热。而且冷却后也比较容易清除油脂。Note: This is a very tedious recipe, so its best to cook the ribs one day ahead & just re-warm before serving. This way, you may also skim off the fat once the dish cools down.