糖醋排骨
I've never actually had this dish before -- I've never had it at home nor have I had it at a restaurant, but it's a pretty classic Shanghai dish and I was curious to give it a try. It turned out very well! This is one of those dishes where you should adjust the flavorings to your taste -- if it's a little too tart add a little less vinegar and a little more sugar, and vice versa.
Active Time: 30 min
Total Time: 1 hr 15 min
Ingredients
> pork ribs (~2 pounds)
> ginger (20g)
> scallions (20g)
> shaoxing wine (5g)
> rock sugar (80g)
> black vinegar (60g)
> soy sauce (10g)
> dark soy sauce (5g)
> sesame seeds
> scallions
Instructions
1. Cut the pork ribs into small pieces. Blanch for several minutes over high heat to get rid of impurities. Drain and rinse to remove any remaining impurities.
2. Stir-fry the pork ribs over medium-high heat with ginger, scallions (cut into pieces), and cooking wine for several minutes.
3. Prepare the sauce mixture by mixing rock sugar, black vinegar, soy sauce, and dark soy sauce. Add to the pot, add enough water to cover. Simmer for ~40m over low heat.
4. Remove the ginger and scallions. Reduce over high heat until it reaches a thick, saucy consistency. Periodically remove any rendered fat.
5. Remove from heat. Top with sesame seeds and thinly sliced scallions, and serve!
Notes/Tips:
> Other recipes that I've seen recommend adding some caramelized sugar to achieve that reddish color. I'm too lazy to do that so I just omitted it. You can get a decent way there with some dark soy sauce.
> It's important to remove any rendered fat from the braising liquid -- otherwise the sauce at the end will be a bit oily rather than sticky / smooth.