INGREDIENTS
- 500 g Pork Ribs
- 1 tablespoon shaoxing rice wine
- 2 tablespoons soy sauce
- 3 tablespoons Sugar or Rock Sugar
- 4 tablespoons Rice Vinegar
- 1 star anise
- 1 tablespoon dark soy sauce
- Salt to Taste
INSTRUCTIONS
- In a pot with boiling water, blanch the pork ribs for 3-4 minutes. Drain it well.
- First, remember this principle: hot wok, cold oil. The wok is preheated to high temperature. Add 1 tablespoon oil. Swirl the wok to coat the bottom. Once you see the oil slightly smoking, it’s ready to put in pork ribs and keep stirring until it’s slightly golden brown.
- Add rice wine, soy sauce, sugar, and vinegar. Keep stirring till everything is incorporated.
- Add in HOT water (not cold). This is important. Cold water will make the pork chewy since the temperature is suddenly dropped. Depending on the size of your wok or pot, the water should cover most of the ribs. Reduce the heat to low. Add star anise and cover the wok with a lid.
- Skim the scum when it’s boiling.
- Keep an eye on the water level. Once it’s reduced to 1/3 (after 35-40 minutes), turn the heat to high to thicken the sauce. Remember to keep stirring so the bottom is not burnt.
- Add in dark soy sauce and stir about 1-2 minutes. The dish is ready to serve! Enjoy!
INGREDIENTS
- 1kg short spare ribs, cut into individual ribs
- 1 tbsp vegetable oil
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp white vinegar
- 2 tbsp Chinese Shaoxing wine
- ¼ cup water
- 2 slices fresh ginger
- 2 spring onions (scallions), pale part only
- 2 garlic cloves, lightly bruised
- 2 tbsp finely sliced spring onions (scallions), green part only
INSTRUCTIONS
STEP 1
Place the spare ribs in a pot of room temperature water. Bring to a simmer over high heat. Skim the surface of the water and simmer for a further 2-3 minutes. Use a slotted spoon to transfer the ribs to a large bowl. Rinse with clean water and then transfer the ribs to a clean bowl.
STEP 2
Heat the vegetable oil in a wok or deep pan over medium-high heat. Add the sugar and allow it to cook and melt for about 2 minutes (take care it doesn’t burn). Add the ribs and cook, stirring, for 2-3 minutes or until the sugar and heat starts to colour the ribs and the liquid is thick in the bottom of the pan.
STEP 3
Now add the soy sauce, dark soy sauce, vinegar, Shaoxing wine, water, ginger, spring onions (pale part) and the garlic. Mix to combine. Cover with a lid and reduce the heat to medium-low. Simmer gently for 25 minutes, stirring once or twice.
STEP 4
Remove the lid and turn the heat up a little higher. Cook and stir the ribs in the liquid for 10-15 minutes or until the sauce ‘sticks’ to the ribs and the oil starts to separate in the bottom of the pan. Use tongs to transfer the ribs to a plate. Sprinkle with sesame seeds and the green part of the spring onion. Serve warm.
How to Make an Easy Chinese braised Pork Ribs. Characterized by the sweetness of brown sugar, the sourness of the white vinegar and the flavour of Chinese rice wine and the aroma of Star Anise. These Chinese pork ribs are so tender that the meat is almost melting off from the bone! The braising liquid is cooked down and caramelized into a thick, luxurious sauce with brown sugar. The method is simple, but be prepared for prolonged braising, and you will be rewarded with the seductive flavour of this culinary wonder. Chinese Braised Spare Ribs
INGREDIENTS
- 1kg spare ribs, cut into individual ribs
- 1 tbsp vegetable oil
- 1/4 cup brown sugar
- 3 tbsp soy sauce
- 3 tbsp white vinegar
- 2 tbsp Chinese Rice wine
- ¼ cup water
- 3-5 slices fresh ginger
- 2 spring onions
- 4-6 garlic cloves
- chopped 3 Star Anise