Red Braised Pork Ribs

• 500g pork ribs (ask the butcher to chop into bite sized chunks)

• 1 thumb sized piece ginger (roughly chopped)

• 3-4 spring onions (roughly chopped)

• 2-3 star anise (whole)

• 1 stick cinnamon (whole)

• 1 tsp fennel seeds (whole)

• 5-6 whole dried chilies (whole)

The Braising Liquid

• 4 tbsp Shaoxing rice wine

• 4 tbsp rock sugar

• 1 tbsp light soy sauce

• 3 tbsp dark soy sauce

• chicken stock / hot water to cover

• Blanch the ribs for around 3-4 minutes, to take out any fatty impurities. The scum will rise to the surface of the water, remove it with a spoon. While blanching, prep your base ingredients according to the ingredients list.

• Place 3 tablespoons of oil into a wok, get that up to a medium heat to sear the ginger and spring onion. Let the ginger get some colour on it before you add the chillies and spices.

• Drain the ribs and add them to the wok. Aim to get some colour around the edge of the ribs before turning the heat up a little and adding the sauce ingredients in this order: dark soy (allow to bubble up) then the rice wine, rock sugar and light soy.

• Allow that to simmer for a few minutes in order for the sauce to reduce and caramelise. Next, add the stock. Allow that to bubble away for 45 mins to an hour. Enjoy with steamed rice!