Equipment
* optional
Ingredients
Red Braised Pork Ribs
- 1500 g pork ribs, bone-in, cut into 2-3 pieces
- 250 ml water
- 125 ml shaoxing wine
- 6 g sea salt
- 60 ml dark soy sauce
- 3 star anise
- 1 cinnamon stick
- 4 garlic, cloves, smashed
- 75 g ginger, peeled, sliced
- 2 scallions, green parts only, roughly chopped
- ½ g red pepper flakes
- 2 dried tangerine peel
- 110 g yellow rock sugar
Steamed Glutinous Rice
- 400 g glutinous rice, soaked in cold water for at least 30 minutes
Sweet Shallots and Peanuts
- 60 ml vegetable oil
- 200 g shallots, thinly sliced
- 3 garlic, cloves, minced
- 2 red chilies, thinly sliced
- 15 g granulated sugar
- 2 scallions, thinly sliced, green parts only
- 23 g peanuts, roughly chopped
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F).
Cut the pork ribs into 2-3 pieces for easier handling and even cooking. Place the ribs in a roasting tray.
In a large bowl, combine the water, Shaoxing wine, salt, dark soy sauce, star anise, cinnamon stick, smashed garlic, sliced ginger, roughly chopped scallions, red pepper flakes (if using), and dried tangerine peel.
Pour the combined marinade over the pork ribs, ensuring they are well coated. If the ribs aren't fully submerged, flip them occasionally during the cooking process.
Place the roasting tray with the ribs on the stovetop over medium heat. Bring the liquid to a gentle boil.
Cover the tray tightly with aluminum foil. Transfer the tray to the preheated oven. Braise the ribs for 1 hour and 15 minutes, turning the ribs in the cooking liquid every 20 minutes to ensure even cooking and browning.
Increase the oven temperature to 220°C (425°F). Continue basting the ribs with the braising liquid every 5-10 minutes until the sauce has reduced and thickened, and the ribs are nicely glazed.
Drain the soaked glutinous rice. Line a steamer with a damp cheesecloth. Spread the rice evenly in the lined steamer, and cover lightly.
Steam the glutinous rice for 15 minutes, or until the rice is tender and fully cooked. The rice should be translucent.
While the ribs are in the oven, and the rice is steaming, heat the vegetable oil in a large, heavy-bottomed frying pan over medium heat. Add the sliced shallots and a pinch of salt. Cook for 4-5 minutes, stirring frequently, until the shallots turn golden brown and caramelized.
Add the minced garlic and sliced chilies. Continue cooking, stirring frequently, until the chilies are fragrant and lightly caramelized.
Add the sugar, and continue cooking for 1-2 minutes until the shallots are lightly caramelized.
Remove the shallot mixture from the heat, and stir in the thinly sliced spring onions. Drain the mixture through a sieve to separate the oil from the shallots.
Mix the drained shallots and spring onions with the roughly chopped peanuts.
Allow the pork ribs to cool slightly before serving them with the steamed rice and the sweet shallot and peanut mixture.
Chef's Notes
- For best results, use a heavy-bottomed roasting tray to ensure even heat distribution.
- Don't skip the step of soaking the glutinous rice; it's essential for the final texture.
- Adjust the amount of chili and red pepper flakes to suit your preference for spiciness.
- The braising liquid can be strained and reserved for other uses, such as a flavorful base for a soup or sauce.
Storage
Refrigerator: 3 days — Store ribs and rice separately in airtight containers. Store the sweet shallot mixture separately at room temperature.
Freezer: 2 months — Freeze ribs and rice in separate freezer-safe containers. The shallot mixture can be frozen, but the texture may change.
Reheating: Reheat ribs in a preheated oven at 175°C (350°F) until warmed through, or on the stovetop over medium heat. Reheat rice in a steamer or microwave until heated through. The shallot topping can be served at room temperature.
