Braised Pork Ribs
Braised pork ribs are a classic dish in Chinese home cooking and have become one of the iconic representations of Chinese cuisine. Traditional braised pork ribs are made with premium pork ribs, seasoned with soy sauce, sugar, cooking wine, and other spices, then slowly stewed. They have a vibrant red color and a deliciously savory taste, making them deeply beloved by people.Mentioning this dish often brings back fond food memories for many.
INGREDIENTS
- 500g of pork ribs
DIRECTIONS
Place the pork ribs in a pot of cold water, add some ginger, green onions, and a tablespoon of cooking wine.
Skim off any blood foam, and simmer for 3 minutes.
Remove the ribs and drain off excess water.
Heat a little oil in the pot, then add a few small pieces of rock sugar.
Tips:
If you're not comfortable making caramel, you can skip this step. Omitting the rock sugar is also an option.
Cook over low heat until the ribs turn a deep red color.
Add the ribs and quickly stir-fry until evenly browned.
Add a few slices of ginger, 2 star anise, and 2 bay leaves.
Pour in 2 tablespoons of light soy sauce.
Add half a tablespoon of dark soy sauce.
Stir in a tablespoon of oyster sauce until well combined.
Pour in enough boiling water to cover the ribs, cover with a lid, and simmer over medium-low heat for 45 minutes.
Lastly, increase the heat to reduce the sauce until thickened, then sprinkle with some white sesame seeds.
The ribs should have a vibrant red color and tender texture, comparable to those served in restaurants, with even the bones packed with flavor.