Wineshark Weekend Cooking - Braised Pork Ribs with Sour Plums 酸梅炆排骨

Ingredients (for 4):

• Pork spareribs - 600g
• Chinese plum sauce - 2 tbsp
• Pickled plums - 3
• Pickled ginger - 3 pieces
• Stock - 30ml
• Ginger - 3 slices (crushed)
• Red chili - 1
• Salt - 1/4 tsp
• Soy sauce - 1 tbsp
• Sugar - 1 tsp + 1/2 tsp
• Tapioca starch - 1 tsp
• Chinese yellow wine - 2 tsp
• Sesame oil - 1/4 tsp

Procedures:

1. Rinse the spareribs and then drip dry. Season with salt.

2. Crush the ginger slices. 

3. Use the back of the chopper to mince the pickled plums.

4. Cut the red chili into wedges.

5. Add soy sauce, 1/2 tsp of sugar, tapioca starch, Chinese yellow wine and sesame oil to the spareribs. Mix well.

6. Heat the pot with oil, then add in the crushed ginger to stir-fry briefly until fragrant.

7. Add the spareribs and pan-fry until slightly charred on both sides. 

8. Add in the pickled plum and Chinese plum sauce. Stir well. Add the stock and 1 tsp of sugar in. Add in the pickled ginger. Stir well and then cover with lid to braise for 10 minutes.

9. Add the red chili and mix well. 

10. Serve.