Chinese Spareribs with Shallots
- 1 kilogram pork spareribs
- 1/3 cup light soy sauce, or use regular soy sauce, preferably the reduced sodium version
- 1 tablespoon Shaoxing wine
- 3 tablespoon oil
- 150 gram shallot, peeled and sliced
- 2 star anise
- 1 inch ginger, peeled and sliced
- 1 tablespoon dark soy sauce
- 2 cup water
- 2 tablespoon rock sugar, or to taste
- salt, to taste
- chopped shallots
- In a mixing bowl, marinate spareribs with soy sauce and Shaoxing wine. Cover with a saran wrap, and refrigerate for at least 2 hours (overnight is okay too).
- Heat oil in a frying pan, and sauté shallot until brown and fragrant.
- Add the spare ribs, reserve the marinating sauce, and fry until both sides are golden brown.
- Add the reserved marinating sauce, star anise, ginger, dark soy sauce, and water. Bring to a boil.
- Reduce heat, cover with a lid, and simmer for 1 hour, or until the meat is fork tender. Stir every so often.
- Add rock sugar. Adjust the taste by adding more rock sugar and/or salt to taste.
- Turn the heat to high, then cook until the sauce thickens and glaze the spareribs.
- Turn off heat, transfer to a serving plate, and garnish with the chopped shallots. Serve with steamed white rice.
Another great recipe by https://dailycookingquest.com.