Although this is another slow-cooked grill recipe, you could certainly make it in the oven in a roasting pan or even in a slow cooker. I just needed a change from my usual rub flavors of chili powder, smoked paprika, cumin, and brown sugar. I still want the same tender, pulled pork in the end, but I’ll combine it with some Napa cabbage in a tortilla for a kind of fusion soft taco, drizzled with a honeyed hot sauce.
This marinade is wet, but thick, so it sticks to the meat better during the long cooking process.
Asian-Marinated Country Style Ribs
Set up grill for indirect heat. I used the snake charcoal method to keep the heat between 250°-300° for at least 3 hours.
- 3 lbs country style pork ribs—these are cut from the pork shoulder and may or may not have bones
- 2 tablespoons soy sauce
- 2 tablespoons grated ginger
- 2 large garlic cloves, grated
- 1 tablespoon rice vinegar, unsweetened
- 1 teaspoon sesame oil
- 1 tablespoon Asian hot sauce, like sriracha or chili-garlic sauce
- Napa cabbage, thinly sliced
- tortillas, fajita or soft taco size
- Drizzling sauce: 2 tablespoons Asian hot sauce, like sriracha or chili-garlic sauce; 2 tablespoons honey; 2 teaspoons sesame oil
- Combine marinade ingredients and pour over ribs in large zippered plastic bag. Marinate for at least 2 hours, turning occasionally.
- Place ribs on pre-heated grill over drip pan. Cook with lid closed for about 3 hours or until tender.
- Shred ribs into bit-sized pieces.
- Serve on tortilla with Napa cabbage, drizzled with hot honey sauce.
I wanted to make fried dumplings, but couldn’t find dumpling wrappers and didn’t want to fool around with cutting the egg roll wrappers into circles, so egg rolls it is. Not much different in ingredients or flavor from the other Asian-inspired pheasant dishes I’ve made, but I will be deep frying these, and that’s always a treat. I even went back and changed the title of the recipe to include the cooking method, just because “deep fried” is such a hook.
I find the big question about the vegetables in an egg roll to be how to wilt them so they still have crunch in the finished dish without being raw. The cabbage, I’m not worried about; it’s the carrots. Some people say to dump the just-cooked hot meat on top of them to wilt them, while others cite varying degrees of sautéing them. I’m going to throw them in with the ground meat after it is browned just for a minute and then cool it in the fridge before filling. Cooling/resting also allows the meat to absorb cooking juices, so that you don’t drain off more than you should. You don’t want a filling that makes the egg rolls soggy, but you don’t want it to be too dry either.
My rolling was maybe not as tight as it could have been if I had broken up the ground meat more in browning, but it was tight enough that the frying oil did not get inside, probably because I did not overfill them. Strips or shreds of meat would have been another choice for a less lumpy filling. I used more meat than vegetables in these egg rolls. You might like different proportions.
Deep Fried Pheasant Egg Rolls
1 lb ground pheasant (or chicken, turkey, pork)
1 minced green onion
1 tablespoon ginger, grated
1-2 cloves garlic, grated
1 teaspoon sesame oil
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 lb Napa Cabbage, thinly sliced
1 cup carrots, shredded
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 or more packages egg roll wrappers
oil for frying
- Mix ground meat with minced onion and seasonings. This can be made earlier and refrigerated until ready to cook. Brown the meat mixture over medium-high heat in at least two tablespoons of oil if it is very lean like pheasant.
- Toss in the cabbage and carrots with the additional soy sauce and sesame oil. Toss for 1-2 minutes until wilted. Remove from heat and spread out mixture on a sheet pan and refrigerate for about 20 minutes until cool. Drain, if necessary.
- Heat oil for frying to 375°. I used a deep fryer, but you can use a straight-sided frying pan with about 2 inches of oil.
- While the oil is heating, wrap about 1 large tablespoon of the mixture in each egg roll wrapper and wrap, securing the end corner with a small dab of either a mixture of flour and water or beaten egg white. Roll all the egg rolls, covering them with a towel to prevent drying.
- Fry about 4 at a time until golden brown. Drain on paper towels.