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.
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To ensure you find the right ingredients and adapt to different cooking conditions, here are some important tips:
1.Ingredient Sourcing:
Pork Ribs: Choose ribs with a good balance of meat and fat for the best flavor. You can find suitable ribs at Asian supermarkets or the meat section of large grocery stores. Ask the butcher to cut them into the appropriate size for braising.
Soy Sauce: Light soy sauce is mainly for seasoning, while dark soy sauce is used for color. These can be found in most Asian supermarkets and some large grocery stores.
Cooking Wine: Shaoxing wine or rice wine is preferred, but dry white wine or apple juice can be used as substitutes.
Sugar: Rock sugar is ideal, but regular white sugar works too.
Spices: Star anise, cinnamon sticks, and bay leaves are available at Asian supermarkets or the spice aisle of larger grocery stores.
2.Cooking Equipment:
Stove Types: Both electric and gas stoves work, but gas stoves heat up faster. Be careful when caramelizing sugar to avoid burning.
Cooking Pots: Use a thick-bottomed non-stick pot or a cast iron pot (like Le Creuset) for better heat retention.
Pressure Cooker/Slow Cooker: A pressure cooker can significantly reduce cooking time to about 15-20 minutes. A slow cooker can be used for 6-8 hours on low for very tender ribs.
3.Additional Tips:
Fresh Ingredients: Ensure your pork ribs are fresh for the best taste. Avoid using meat that has been frozen for too long.
Marinating: After blanching, marinate the ribs with cooking wine, light soy sauce, ginger slices, and a pinch of pepper for 15-20 minutes for more flavor.
Adjusting to Taste: Adjust the amount of seasonings according to personal preference. Taste and adjust as needed.
Food Safety: Maintain cleanliness and avoid cross-contamination when handling raw meat. Use separate cutting boards and knives for meat and other ingredients. Ensure the ribs are cooked to an internal temperature of at least 145°F (63°C).
Red Braised Pork Ribs is typically served as a main dish in Chinese households, especially during family gatherings and festive occasions. It pairs wonderfully with steamed rice or vegetables, making it a hearty and satisfying meal.
If you're interested in trying this delicious dish, let's cook together! It's a fun and rewarding experience.
INGREDIENTS
MAIN INGREDIENTS
- 0.88 lbs (about 400g) pork ribs, cut into 2-inch (5cm) pieces
ACCESSORIES
- 1 large green onion, cut into sections
- 1 piece of ginger, sliced
- 5-7 dried red chilies, cut into sections
- 2/3 tablespoon Sichuan peppercorns
- 2-3 star anise
SEASONINGS
- 1 tablespoon white sugar
- 1 tablespoon cooking oil
- 1 tablespoon dark soy sauce
- 1 teaspoon + 1 tablespoons cooking wine
- 1/2 teaspoon five-spice powder
- 1 teaspoon salt
DIRECTIONS
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
Stir-Fry Ribs:
Add the blanched and drained ribs to the pot and stir-fry.
STEP 5
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.
STEP 6
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.
STEP 7
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.
STEP 8
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.
STEP 9
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!
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