Red Braised Pork Ribs
Red Braised Pork Ribs, known as 'Hong Shao Pai Gu' in Chinese, is a classic dish from southern China. This savory recipe features pork ribs braised in a flavorful sauce made from soy sauce, sugar, star anise, and ginger. Renowned for its rich aroma and tender texture, Hong Shao Pork Ribs is a popular and beloved dish in Chinese cuisine.
INGREDIENTS
- 0.88 lbs (about 400g) pork ribs, cut into 2-inch (5cm) pieces
DIRECTIONS
Prep the Ingredients:
Cut 1 large green onion into sections, cut 1 piece of ginger into slices, and cut 7 dried red chilies into sections. Cut 0.88 lbs (about 400g) pork ribs into 2-inch (5cm) pieces.
Blanch the Ribs:
Fill a pot with enough water to cover the ribs, add 2/3 tablespoon Sichuan peppercorns and 1 teaspoon cooking wine. Once the water boils, add the ribs.
Blanch them for 2-3 minutes to remove blood and impurities. Once the ribs change color, remove them and place in cold water to cool.
Tip:
Adding a few slices of ginger and a splash of cooking wine to the blanching water can help remove any gaminess from the ribs.
Stir-Fry the Aromatics:
In a clean pot, heat 1 tablespoon of cooking oil over medium heat. Add the cut green onion, sliced ginger, and 3 star anise. Stir-fry until fragrant.
Tip:
Pork ribs contain some fat, so you don't need to add too much oil to avoid making the dish too greasy.Stir-Fry Ribs:
Add the blanched and drained ribs to the pot and stir-fry.
Caramelize the Ribs:
Once the ribs are slightly browned, add the cut dried chilies and 1 tablespoon of white sugar. Continue to stir-fry until the ribs turn golden brown.
Tip:
Use medium-low heat to slowly caramelize the sugar. If you're worried about burning the sugar, you can add a little water to help control the temperature.
Add Seasonings:
Pour in 1 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, and 1/2 teaspoon of five-spice powder. Stir-fry until the ribs are well-coated and evenly colored.
Simmer the Ribs:
Add enough hot water to cover the ribs. Bring to a boil, then cover the pot and reduce the heat to low. Simmer for 40 minutes.
Tip:
If the water evaporates too much during simmering, add more water to ensure the ribs become tender.
Reduce the Sauce:
Increase the heat to high and cook uncovered, stirring the ribs constantly until the sauce thickens and coats the ribs evenly.
Tip:
If you have time, let the ribs soak in the sauce after simmering and before reducing, then reheat and reduce the sauce for even more flavor.
Season and Serve:
Once the sauce has reduced and thickened, add 1 teaspoon of salt. Stir well to ensure the ribs are well-seasoned.
Serve hot and enjoy!