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.
01Ingredients
- 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
Nutrition (per serving)520kcal
- Protein42.5g
- Carbs12.8g
- Fat31.2g
Fiber 0.5 gSodium 1285 mg
02Steps
- 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.
- Heat cooking oil in a pot. Sauté the ginger slices, garlic cloves, star anise, and tangerine peel until fragrant.
- Add the blanched pork spareribs to the pot and sear until lightly browned.
- Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to coat the spareribs evenly.
- Add the rock sugar and water or chicken broth, ensuring the spareribs are mostly submerged. Bring to a boil, then reduce heat to low.
- Cover the pot and braise the spareribs for 45-50 minutes, or until tender. Stir occasionally.
- Remove the lid and increase the heat to reduce the sauce to your desired consistency.
- Garnish with chopped spring onions and coriander before serving.
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