Braised Pork Ribs
Rice Cakes
Tender, fall-off-the-bone pork ribs and chewy rice cakes glazed in a rich, sweet-and-savory amber caramel sauce, infused with the deep warmth of star anise and black vinegar.
Combining rich, savory meat with the comforting chew of rice cakes, this dish is a masterclass in flavor building. The traditional method of melting rock sugar in oil creates a complex caramel base that coats the ribs in a beautiful, glossy glaze before they are slowly simmered to perfection with aromatic ginger and dark soy sauce.
Ingredients
- 500 g pork ribs, cut into bite-sized pieces
- 200 g white rice cakes (cylindrical)
- 2 tbsp cooking oil
- 2 tbsp rock sugar (plus extra to taste)
- 3–4 slices fresh ginger
- 2 whole star anise
- 3–4 whole dried chili peppers
- 2 cups hot water
- 2 tbsp dark soy sauce
- 1 tbsp Chinese black vinegar
- to taste salt
- optional MSG
- for garnish fresh green onions, chopped
Instructions
- 1Caramelize the rock sugar
Heat oil in a wok and add the rock sugar. Stir continuously over medium heat until the sugar melts completely and transforms into a rich, dark amber-colored caramel.
Tip: Be careful not to burn the sugar; keep the heat at medium so it melts evenly. - 2Sauté the ribs and aromatics
Add the pork ribs, ginger slices, star anise, and dried chili peppers into the wok. Stir-fry everything together until the pork ribs are evenly coated with the amber caramel.
Tip: Ensure the heat is managed well so the spices do not burn while the meat browns. - 3Add water and braise
Pour hot water into the wok until the pork ribs are submerged. Bring the liquid to a simmer, allowing the flavors of the ginger, star anise, and chili to infuse the water.
Tip: Using hot water instead of cold keeps the meat tender. - 4Season the braise
Add dark soy sauce, Chinese black vinegar, salt, MSG, and extra rock sugar to the pot. Cover and continue to braise the ribs on low heat for one hour.
Tip: Covering the wok traps the moisture and helps tenderize the ribs. - 5Cook the rice cakes
Add the rice cakes to the pot with the braised ribs. Continue to cook for another ten minutes, allowing the rice cakes to soften and absorb the savory braising liquid.
Tip: Rice cakes cook quickly, so add them only after the ribs are nearly tender. - 6Reduce the sauce
Increase the heat to high and use a ladle to stir-fry the ribs and rice cakes. Continue cooking until the sauce has reduced and thickened, coating the ingredients in a glossy glaze.
Tip: Keep stirring constantly during the reduction to prevent the sauce from sticking to the bottom of the wok.
