These Chinese pork ribs are so tender that the meat is almost melting off from the bone!

It is called Wuxi Pork ribs (無錫排骨), the signature cuisine of Wuxi, a town in the Jiangsu 江蘇 province of China.

I want to introduce to you how to cook this famous Chinese pork ribs, characterized by the sweetness of rock sugar, the sourness of the red vinegar 镇江红醋 and the flavor of Shaoxing wine. The braising liquid is cooked down and caramelized into a thick, luxurious red sauce with rock sugar, which enrobed the ribs within.

The method is simple, but be prepared for prolonged braising, and you will be rewarded with the seductive flavor of this culinary wonder.

====================== Recipe
Ingredients:
Ingredients (A)
500 g pork ribs, , cut crosswise into single-bone pieces
1 teaspoon salt
1 teaspoon light soy sauce
Blanched broccoli to garnish

Ingredients (B)
20 g ginger, sliced
3 stalks scallions, cut into 5cm length
5 cm cinnamon stick, about 12g
6 star-points of star anise
6 pieces cloves

Ingredients (C)
2 tablespoons Shaoxing wine, or any rice wine
1.5 tablespoons Rice vinegar
1.5 tablespoons light soy sauce
1/2 tsp five spice powder
1/2 tsp ground white pepper

Ingredients (D)
30 g rock sugar
Water sufficient just to cover the ribs in the pan.

Instructions:
Please refer to the text of the post for the details of each step.
Cut the spareribs into single-bone pieces. Add the salt and marinate overnight.
Blanch in hot water for three minutes to remove blood and impurities. Rinse and drain in a colander. (Optional step)
Saute ingredients (B) with the oil in the pan until fragrant. Remove the aromatics.
Heat the remaining vegetable oil in the frying pan. Pan-fried the spare ribs over medium heat until golden brown on both sides. Remove and set aside.
Add ingredients (C). Bring the liquid to a boil and simmer for one hour over low heat or until the ribs become tender. Add water if necessary.
Remove the ribs from the braising liquid.
Thicken the gravy with the 1/2 teaspoon of cornstarch slurry.
Add the ribs back to the sauce. Coat the ribs with the sauce and reduce the sauce further until it becomes syrupy. Serve.

Notes and video are at:

Chinese pork ribs – Easy braised recipe (Wuxi style) 無錫排骨

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