Stewed Pork Spareribs

BaZiRou

500g meaty pork spareribs

2 tablespoons groundnut or vegetable oil

8 garlic cloves, crushed

8 slices of fresh root ginger, peeled and finely chopped

4spring onions, cut into 8 cm(314 inch) pieces

2teaspoons five-spice powder

3 tablespoons rock or granulated sugar

2tablespoons dark soy sauce

150 ml(4 pint) black rice vinegar

150 ml(4 pint) shaoxing rice wine or dry sherry

150 ml(4 pint) chicken stock

The spareribs are first blanched to remove excess fat, briefly stir-fried to give them colour and then braised in a pi-

guant sauce to make them succulent and tender.

1. Cut the spareribs into 5 cm(2 inch) pieces. Blanch them in salted boiling water for 10 minutes. Drain well and discard the water.

2. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 1 minute. Then add the spareribs and stir-fry for 4 min-utes or until they are lightly browned.

3. Add the rest of the ingredients and bring the mixture to the boil. Transfer the contents to a flameproof casserole, cover and simmer for 40 minutes or until the meat is very tender. Serve with rice.

qingquang

See author's posts