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670g baby back pork spareribs, cut
lengthwise into individual ribs
and then crosswise into about 20
pieces, each 1½ to 2 inches long
¼ cup rice wine or dry sherry
⅓ cup smashed rock sugar
¼ cup soy sauce
¼ cup fermented red rice, loosely tied
in a piece of cheesecloth
4 scallions, white and green parts,
trimmed
One ½-inch piece peeled fresh ginger,
smashed under a cleaver
2 whole star anise
One 3-inch cinnamon stick
4 small dried hot red chilies
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Method:
Bring a large pot of water to a boil
over high heat. Add the ribs and cook to remove some of the
surface fat, about 2 minutes. Drain in a colander. Mix 2
cups water with the rice wine, rock sugar, soy sauce, fermented red
rice, scallions, ginger, star anise, cinnamon stick and chilies in a
flameproof casserole or Dutch oven. Add the ribs and bring to a
boil over high heat. Place a plate or a flat lid inside the wok
to keep the ribs submerged in the sauce. Partially cover the
casserole with the lid. Reduce the heat to medium-low, and cook
at a steady simmer until the ribs are tender and the sauce is syrupy,
35 to 40 minutes. If the sauce seems too thin, transfer the ribs
to a platter, cover them with aluminum foil to keep warm, and boil the
sauce over high heat for a few minutes to reduce it. Remove the
star anise, cinnamon stick, and chilies. Transfer the ribs and
sauce to a serving platter, and serve immediately. (The red rice
is only a seasoning, and should not be eaten). Fermented rice,
like regular rice, will triple in volume when cooked, so tie it
loosely in cheesecloth so it has room to expand.
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