Lily's Dad's Red Braised Pork Ribs (Hong Shao Pai Gu)

Updated at: Sun, 20 Oct 2024 18:40:18 GMT

Step 1

Add ribs ginger, scallions, and a splash of cooking wine to a wok (or pot). Cover with enough water to have everything submerged.

Step 2

Blanch the meat by bringing the water to a boil, and boil for 5 minutes. You will see foam and other impurities float to the surface. As they do, skim them out.

Step 3

Once the 5 minutes of boiling is over, rinse the meat with warm water, then drain the wok completely.

Step 4

Add a 2 tbsp of oil to the wok, and add in your sugar. On a medium high heat, keep mixing until the sugar melts, and begins to turn yellow (caramelization).

Step 5

Add in your ribs, and mix until they are all evenly coated with a dark colour from the sugar. The heat should now be on medium.

Step 6

Next add a splash of cooking wine, soy sauce, and dark soy sauce then mix until dispersed evenly. If it does not look brown enough, add some more dark soy sauce for coloring.

Step 7

Add some salt, large slices of ginger, star anise, and a palm full of these little round spice balls that I've yet to identify. Don't worry about getting the salt right, we will have the opportunity to add more later

Step 8

Add in boiling water until the ribs are almost submerged (ensure they are not completely covered), then cover.

Step 9

Bring back to a boil, then reduce to a simmer and cook for 40-50 minutes. After 10 minutes, skim away any more impurities you find.

Step 10

Once you are done cooking, remove the ribs from the wok, and without a lid, cook the remaining juices until they thicken into a sauce. Adjust for salt if needed. Drizzle this sauce on your ribs, or re-mix them all in the wok together.

Step 11

Enjoy! This can be eaten immediately, or prepared in advance then reheated in the wok.

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