Braised Pork Spareribs with Dried Tangerine Peel 陳皮八角炆排骨

Tender pork spareribs braised to perfection with aromatic dried tangerine peel and star anise, creating a rich and savory dish with a hint of citrus.

Nutrition (per serving)

Ingredients

• 500g Pork spareribs
• 5g Dried tangerine peel
• 2 Star anise
• 3 Ginger slices
• 3cloves Garlic cloves
• 30ml Shaoxing wine
• 30ml Light soy sauce
• 15ml Dark soy sauce
• 15g Rock sugar
• 500ml Water or chicken broth
• 15ml Cooking oil
• 1stalk Spring onions
• 5g Coriander

Steps

1. Soak the dried tangerine peel in warm water until soft, then scrape off the white pith and set aside. Blanch the pork spareribs in boiling water for a few minutes, then drain and rinse.
2. Heat cooking oil in a pot. Sauté the ginger slices, garlic cloves, star anise, and tangerine peel until fragrant.
3. Add the blanched pork spareribs to the pot and sear until lightly browned.
4. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to coat the spareribs evenly.
5. Add the rock sugar and water or chicken broth, ensuring the spareribs are mostly submerged. Bring to a boil, then reduce heat to low.
6. Cover the pot and braise the spareribs for 45-50 minutes, or until tender. Stir occasionally.
7. Remove the lid and increase the heat to reduce the sauce to your desired consistency.
8. Garnish with chopped spring onions and coriander before serving.

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