Red Braised Pork Ribs (Hong Shao Pai Gu)

800g pork ribs, chopped into bite-sized pieces

1 thumb-sized piece ginger

3 spring onions

2 dried red chillies

1 cinnamon stick

2 star anise

1 teaspoon fennel seeds

1 tablespoon vegetable oil

The Braising Sauce

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

100ml Shaoxing rice wine

2 tablespoons rock sugar (or brown sugar)

500ml chicken stock

PREPARATION

1. Place the pork ribs into a pan of boiling water and blanch for 3–5 minutes, skimming away any impurities that rise to the surface.

2. Drain the ribs thoroughly and set aside while preparing the aromatics and braising ingredients.

3. Roughly bash the ginger and cut the spring onions into large pieces, keeping them rustic as they will flavour the braising liquid.

COOKING

4. Heat the vegetable oil in a wok or heavy casserole over medium heat, then fry the ginger and spring onions until fragrant and lightly coloured.

5. Add the dried chillies, cinnamon stick, star anise and fennel seeds, allowing the spices to toast gently and release their aromas. 

6. Add the blanched pork ribs and stir fry for 3–4 minutes, allowing the outside of the meat to take on a little colour.

7. Pour in the dark soy sauce and Shaoxing rice wine, then add the rock sugar and stir until the sugar begins to melt.

8. Add the light soy sauce and continue cooking for 3–4 minutes, allowing the sauce to caramelise and coat the ribs in a glossy layer.

9. Pour in the chicken stock and bring everything to a gentle boil, scraping up any caramelised bits from the bottom of the pan.

10. Reduce the heat to a gentle simmer and cook uncovered or partially covered for 45–60 minutes, until the ribs become tender. 

11. Continue simmering if needed until the sauce reduces to a rich, silky glaze that clings to the meat.

12. Serve immediately with steamed rice, spooning over the dark caramelised sauce and aromatics.

School of Wok Tips

 Blanching the ribs removes impurities and creates a cleaner-tasting braise.

 Allow the soy sauce and sugar to caramelise before adding stock for maximum depth of flavour.

 Fennel seeds pair particularly well with pork and add subtle sweetness.

 Simmer gently rather than boiling vigorously to keep the meat tender.

FAQs

Why are the ribs blanched first?

Blanching removes excess impurities and helps produce a cleaner, clearer braising sauce.

Can I use brown sugar instead of rock sugar?

Yes, brown sugar works well, although rock sugar gives a more traditional flavour and glossy finish.

How do I know when the ribs are ready?

The meat should be tender but still hold its shape, while the sauce should coat the ribs with a rich glaze.