Bite-size Braised Spiced Boneless Pork Ribs

Serves: 4

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

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.



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 roasted sesame seeds.


Turn this into a main dish by serving with steamed rice and vegetables.

Recipe by Christina Chung, PCC Cooks instructor


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