Clove-Scented Lu Shui Braised Pork Ribs
Quick answer
A Taiwanese-style braised pork rib recipe infused with the deep aroma of cloves.
What makes this special
- Clove-scented Lu Shui pork ribs are braised in a deep, resinous broth of star anise and cloves.
- Cloves and star anise build a deep, resinous spice base
- Bing tang caramelized before the ribs go in for glossy mahogany color
Key ingredients
Core cooking flow
- 1 Soak 800g pork ribs in cold water for 30 minutes to draw out blood, then bla...
- 2 Heat 1 tablespoon of oil in a pan over medium heat, add 30g rock sugar, and...
- 3 Add the blanched ribs to the pan and stir-fry over medium-high heat for 2 mi...
A Taiwanese-style braised pork rib recipe infused with the deep aroma of cloves.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 800g pork ribs in cold water for 30 minutes to draw out blood, then blanch in boiling water for 5 minutes, skimming off any foam and impurities before draining.
- 2Control
Heat 1 tablespoon of oil in a pan over medium heat, add 30g rock sugar, and stir continuously for 2-3 minutes until the sugar melts and turns deep amber in color.
- 3Control
Add the blanched ribs to the pan and stir-fry over medium-high heat for 2 minutes, turning them frequently so the caramel coats all sides evenly and glossily.
- 4Control
Add 5 cloves, 2 star anise, 20g sliced ginger, and 1 green onion stalk, then stir-fry over medium heat for 1-2 minutes until the spices bloom and release a warm, sweet aroma.
- 5Control
Pour in 100ml soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, and enough water (about 500-600ml) to fully submerge the ribs, then bring to a vigorous boil over high heat.
- 6Control
Cover and reduce heat to low, simmering for 40-50 minutes until the meat pulls away from the bone easily, then uncover for the final 5 minutes to reduce the braising liquid to a glossy, concentrated sauce.
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