Bite-size Braised Spiced Boneless Pork Ribs
This is a very popular appetizer served at restaurants in Shanghai. Some people omit the caramel, but it adds a delightful flavor and a shiny glaze to the dish.
- 1 pound lean pork shoulder country-style boneless ribs, cut into 1- inch pieces Add to list
- 1 tablespoon finely minced peeled ginger Add to list
- 3 cloves garlic, peeled and finely minced Add to list
- 2 tablespoons sake or Chinese cooking wine, divided Add to list
- 3 1/2 tablespoons soy sauce, divided Add to list
- 3/4 teaspoon salt, divided Add to list
- 1/2 teaspoon ground white pepper, divided Add to list
- 3 green onions, tied in a knot Add to list
- 1 whole star anise Add to list
- 1 dried bay leaf Add to list
- 1-inch piece cinnamon stick Add to list
- 3 tablespoons water Add to list
- 2 tablespoons balsamic vinegar Add to list
- 2 tablespoons high-heat canola oil Add to list
- 1/4 cup granulated sugar Add to list
- 2 tablespoons distilled white vinegar Add to list
- 1 tablespoon toasted sesame oil Add to list
- Toasted sesame seeds (optional) Add to list
In a bowl, combine pork, ginger, garlic, 1 tablespoon sake or Chinese cooking wine, 1/2 tablespoon soy sauce, 1/2 teaspoon salt and 1/4 teaspoon ground white pepper. Let pork marinate for 10 to 20 minutes.
To make the sauce: In a small bowl, combine green onions, star anise, bay leaf, cinnamon stick, 3 tablespoons soy sauce, water, 1 tablespoon sake or Chinese cooking wine, balsamic vinegar, 1/4 teaspoon salt and 1/4 teaspoon ground white pepper. Set aside.
Put oil and sugar in a wok, turn heat to low and stir until sugar dissolves. Increase heat to medium and keep stirring. When the mixture turns a light amber color, add marinated pork and stir until meat becomes light brown. Stir in sauce and mix well with meat. Cover and cook for 10 to 12 minutes. Uncover and stir over high heat until sauce thickens. Add white vinegar and toasted sesame oil and stir until meat is well coated with sauce, 1 to 2 minutes. Serve with optional toasted sesame seeds.
Turn this into a main dish by serving with steamed rice and vegetables.
Recipe by, PCC Cooks instructor