Chinese Braised Pork Ribs, or Hong Shao Pai Gu in Mandarin, is a classic and beloved dish from the vast array of Chinese cuisine. This hearty, savory-sweet preparation involves slow-cooking pork ribs in a rich, aromatic sauce that infuses them with deep flavors and results in fall-off-the-bone tenderness. The essence of this dish lies in the perfect blend of soy sauce, sugar, and spices, which gives the pork ribs an irresistible caramelized glaze and imparts a satisfying depth of flavor.
Ingredients
1. 1 kg pork spare ribs
2. 4 tablespoons dark soy sauce
3. 2 tablespoons light soy sauce
4. 2 tablespoons Shaoxing wine
5. 2 tablespoons rock sugar or brown sugar
6. 3-4 slices of ginger
7. 3 cloves garlic, minced
8. 1 star anise
9. 2 cinnamon sticks
10. 3-4 dried red chili peppers (optional for heat)
11. 2 green onions, chopped (for garnish)
12. 2 tablespoons vegetable oil
13. Water as needed
14. Salt and white pepper to taste
Instructions:
1. **Preparation**: Rinse the pork ribs under cold water and cut into bite-sized pieces. Pat dry with paper towels.
2. **Marinade**: In a bowl, mix together the dark soy sauce, light soy sauce, and Shaoxing wine. Add the pork ribs to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes to allow the flavors to penetrate.
3. **Braise**: In a large pot or wok, heat the vegetable oil over medium heat. Add the ginger slices, minced garlic, star anise, cinnamon sticks, and dried red chili peppers (if using). Fry until fragrant.
4. **Cooking Ribs**: Add the marinated pork ribs to the pot, discarding any excess marinade. Stir-fry until the ribs turn golden brown on all sides.
5. **Caramelization**: Sprinkle the rock sugar evenly over the ribs and continue stir-frying until the sugar melts and coats the ribs, forming a nice caramel color.
6. **Simmer**: Pour enough water into the pot to cover about two-thirds of the ribs. Bring to a boil, then reduce heat to low, cover, and simmer for about 1-1.5 hours or until the meat is tender and the sauce has thickened. Check periodically and add more water if necessary.
7. **Seasoning**: When the ribs are tender, taste the sauce and adjust the seasoning with salt and white pepper as needed.
8. **Finishing Touches**: Once the desired tenderness is achieved, uncover the pot and increase the heat slightly to thicken the sauce further. Cook until the sauce coats the ribs nicely.
9. **Garnish and Serve**: Remove from heat and sprinkle chopped green onions over the braised pork ribs. Serve hot with steamed rice to absorb the flavorful sauce.
Chinese Braised Pork Ribs is not just a meal but also an experience that encapsulates the essence of Chinese home-style cooking – comforting, deeply flavored, and perfect for sharing with loved ones around the dinner table. Enjoy this time-honored delicacy and savor the harmonious blend of sweet, salty, and umami tastes that make it such a cherished staple in Chinese cuisine.