← Nouns Cooking · Chinese

Ingredients

• 700 g pork spare ribs, cut into 5 cm one-bone pieces (ask the butcher)
• 4 slices Ginger
• 3 Spring onion, whites in lengths, greens sliced
• 2 tbsp neutral oil
• 1 Star anise (optional)
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tsp Dark soy sauce
• 4 tbsp Chinkiang black vinegar, divided
• 4 tbsp sugar (or crushed rock sugar)
• 350 ml hot water
• 1 tsp toasted sesame seeds

Method

1. Put the ribs in a pan of cold water with 1 slice of ginger, bring to the boil and simmer for 3 min. Drain, rinse off the scum and pat the ribs dry.
2. Heat the oil in a wok over medium-high heat and fry the ribs for 5–6 min, turning, until golden on most sides.
3. Add the rest of the ginger, the spring onion whites and the star anise and stir for 30 seconds. Splash in the Shaoxing wine, then add the soy sauces, 3 tbsp of the vinegar, the sugar and the hot water.
4. Bring to the boil, cover, and simmer gently for 30–35 min, until the meat is tender and pulls from the bone.
5. Fish out the aromatics, uncover and turn the heat to high. Boil for 5–8 min, stirring often, until the liquid reduces to a thick glaze that coats the ribs. Watch closely at the end so the sugar does not burn.
6. Stir in the last 1 tbsp vinegar for a fresh tang, then scatter with sesame seeds and spring onion greens.

Tips

• In Shanghai these are often served at room temperature as a cold starter, so they are perfect for making ahead.
• If the glaze over-reduces and sticks, loosen it with a spoonful of hot water.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food Seasaltwithfood