Pork Main Chinese

Braised Chinese pork spare ribs with black vinegar and ginger

Name: Chinese pork spare ribs black vinegar ginger Shannon Bennett
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4
Cuisine: /chinese
Ingredients: 1 litre chicken stock; ½ cup (125ml) Chinese black (Chinkiang) vinegar (from supermarkets); ½ cup (125 ml) Shaoxing cooking wine; ¼ cups (60ml) light soy; Juice of 1 orange and 2 strips of peel; 2 star anise; 1 cinnamon stick; 2 cloves garlic, peeled and thinly sliced; 20g (5cm piece) ginger, thinly sliced; 2 spring onions, chopped; 4 (700g) pork spare ribs; 1/3 cup (75g) brown sugar; Thinly sliced spring onion, coriander and steamed rice, to serve; 4 sticks celery from heart, thinly sliced; 2 nashi pears, thinly sliced; ½ cup (60g) pecans, coarsely chopped; ½ bunch chives, cut into 3cm lengths; 2 tbs rice vinegar; 2 tbs light olive oil

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15m

1h 25m

Braised Chinese pork spare ribs with black vinegar and ginger

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by Shannon Bennett

Chef

Jun 01, 2018

This low-effort dish almost cooks itself, says Shannon. Sounds good to us!

1 litre chicken stock
½ cup (125ml) Chinese black (Chinkiang) vinegar (from supermarkets)
½ cup (125 ml) Shaoxing cooking wine
¼ cups (60ml) light soy
Juice of 1 orange and 2 strips of peel
2 star anise
1 cinnamon stick
2 cloves garlic, peeled and thinly sliced
20g (5cm piece) ginger, thinly sliced
2 spring onions, chopped
4 (700g) pork spare ribs
1/3 cup (75g) brown sugar
Thinly sliced spring onion, coriander and steamed rice, to serve

Celery and nashi pear salad

4 sticks celery from heart, thinly sliced
2 nashi pears, thinly sliced
½ cup (60g) pecans, coarsely chopped
½ bunch chives, cut into 3cm lengths
2 tbs rice vinegar
2 tbs light olive oil

Method

1.

Place all ingredients except ribs and sugar in a large saucepan and bring to the boil. Add ribs, cover with a round of baking paper, return to the boil, then reduce to a simmer and cook for 45 minutes or until tender. Place on a plate and cover loosely with foil.
2.

Strain stock, return to pan and boil for 25 minutes or until reduced by two-thirds. Add sugar, stir to dissolve, then add ribs, turn to coat, reduce to a simmer and cook for 5 minutes to warm through. Place ribs on a serving platter and brush with glaze.
3.

Combine salad ingredients in a bowl, place on a platter with ribs, top with spring onion and coriander and serve with rice.