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.
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
- In a large pot, blanch the pork ribs in boiling water for 5 minutes. Drain and set aside.
- Heat some oil in the pot and sauté the ginger, garlic, and green onions until fragrant.
- Add the pork ribs back into the pot and stir in the Shaoxing wine, soy sauce, and sugar.
- 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.
- Once the pork ribs are tender, turn up the heat to reduce the sauce until it thickens.
- 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