Clove-Scented Lu Shui Braised Pork Ribs
Quick answer
- Total time
- 80 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Star anise and ginger are in the pot too, but what reaches you first from these ribs is clove, with a faintly medicinal edge.
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Cloves are strong, and the count stays at five. Before any soy goes in, the ribs are tossed in rock sugar melted to amber, which leaves a glossy dark-brown coat, and then they braise low with dark soy and Shaoxing wine until the meat slips off the bone.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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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