Pork Ribs with Hawthorn Berry Sauce山楂排骨
Tender pork ribs are slow-cooked to perfection in a tangy and sweet sauce made with hawthorn berries, offering a unique and appetizing flavor profile. This comforting dish is a delightful blend of sweet and sour.
01Ingredients
- 500g pork ribs
- 50g dried hawthorn berries
- 2tbsp cooking oil
- 2 slices ginger
- 2 cloves garlic, minced
- 1tbsp Shaoxing wine
- 2tbsp light soy sauce
- 1tbsp dark soy sauce
- 1tbsp rock sugar
- 500ml water
- 1tsp cornstarch
- 2tsp water (for slurry)
- 0 to taste salt
Nutrition (per serving)658kcal
- Protein42.5g
- Carbs18.2g
- Fat45.3g
Fiber 1.8 gSodium 1142 mg
02Steps
- Blanch pork ribs in boiling water for 5 minutes, then drain and rinse well to remove impurities. Set aside.
- Soak dried hawthorn berries in warm water for 15 minutes, then drain. Crush them slightly if desired to release more flavor.
- Heat cooking oil in a wok or pot. Sauté ginger slices and minced garlic until fragrant.
- Add pork ribs and stir-fry for 2-3 minutes until lightly browned. Pour in Shaoxing wine and deglaze the pot.
- Add hawthorn berries, light soy sauce, dark soy sauce, rock sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until ribs are tender.
- Remove lid, increase heat to medium-high. Taste and adjust seasoning with salt if needed. Pour in cornstarch slurry, stirring constantly until the sauce thickens.
- Serve hot with steamed rice and blanched bok choy.
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