Hong Shao Pai Gu (braised Pork Ribs In Brown Sauce)

Hong Shao Pai Gu, or Braised Pork Ribs in Brown Sauce, is a classic dish in Anhui Cuisine known for its rich, savory flavors and tender, succulent pork ribs. This dish is perfect for a comforting family meal or a special occasion.

Hong Shao Pai Gu (braised Pork Ribs In Brown Sauce)

Ingredients

  • 1.5 kg pork ribs, cut into individual pieces
  • 3 slices ginger
  • 3 cloves garlic, minced
  • 3 green onions, cut into 2-inch pieces
  • 1/2 cup Shaoxing wine
  • 1/4 cup soy sauce
  • 3 tbsp sugar
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp Sichuan peppercorns
  • 2 cups water

Instructions

  1. In a large pot, blanch the pork ribs in boiling water for 5 minutes. Drain and set aside.
  2. Heat some oil in the pot and sauté the ginger, garlic, and green onions until fragrant.
  3. Add the pork ribs back into the pot and stir in the Shaoxing wine, soy sauce, and sugar.
  4. Add the star anise, cinnamon stick, Sichuan peppercorns, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the pork ribs are tender.
  5. Once the pork ribs are tender, turn up the heat to reduce the sauce until it thickens.
  6. Serve the braised pork ribs hot, garnished with chopped green onions.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Stovetop Serving dish

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Serve the Hong Shao Pai Gu with steamed white rice and a side of steamed vegetables for a complete meal.

Tips & tricks

Tips: For extra flavor, marinate the pork ribs in the Shaoxing wine and soy sauce for 30 minutes before cooking.

Cost

$20