Red braised pork ribs, or Hong Shao Rou Guo (紅燒肉骨), is a classic Chinese comfort food known for its melt-in-your-mouth tenderness and rich, savory flavor. This iconic dish, often referred to as a "rice killer" due to its irresistible ability to vanish bowls of rice in seconds, features succulent pork ribs simmered in a deeply flavorful sauce of soy sauce, rock sugar, and warming spices. The glistening, mahogany-colored ribs are a testament to the slow-cooking process, resulting in a dish that's both visually stunning and incredibly satisfying. Its rich, complex taste profile is a symphony of sweet, salty, and savory notes, making it a true culinary masterpiece.
This recipe breaks down the seemingly complex process into simple, manageable steps, guiding you towards creating restaurant-quality red braised pork ribs in your own kitchen. Ready to embark on this culinary journey and experience the magic of this beloved dish? Let's dive into the detailed, step-by-step instructions.
Tools Needed
- Pot
- Chopping Board
- Knife
Ingredients
- Pork Ribs
- Soy Sauce
- Rock Sugar
- Ginger
- Garlic
- Star Anise
- Cinnamon
- Cooking Wine
- Water
- Green Onions
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash and chop the pork ribs into bite-sized pieces.
- Mince ginger and garlic, prepare star anise and cinnamon sticks.
Step 2. Sear and Braise
- In a pot, sear the pork ribs until lightly browned on all sides. This step enhances the flavor and adds color.
- Add the aromatics to the pot, along with soy sauce, rock sugar, cooking wine, and enough water to cover the ribs. Bring to a boil, then reduce heat to low, cover, and simmer until the ribs are tender.
Step 3. Reduce Sauce
- Once the ribs are tender, increase the heat to reduce the sauce to a slightly thicker consistency.
Step 4. Garnish and Serve
- Garnish with chopped green onions and serve hot with steamed rice.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- For a richer flavor, you can add a tablespoon of oyster sauce or dark soy sauce.
- Adjust the amount of soy sauce and rock sugar according to your preference. Taste and adjust accordingly.
- Simmering time depends on the size and type of the ribs; adjust according to the tenderness of the meat.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use other cuts of pork instead of ribs?
Yes, you can! Shoulder, belly, or even tenderloin can be used, though cooking times may vary. Bone-in cuts generally result in more flavorful braising liquid.
2. How can I make the braising sauce thicker?
If your sauce is too thin, simmer it uncovered for a longer period to reduce the liquid. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of cooking for a quicker thickening.
With its rich flavors and melt-in-your-mouth texture, this red braised pork ribs recipe is sure to become a family favorite. Enjoy the satisfying results of your culinary efforts, and don't be surprised if this dish disappears quickly – it truly lives up to its "rice killer" reputation! Happy cooking!