Wuxi Meat Bones (Wuxi Paigu)
Wuxi Pork Ribs (无锡肉骨头)
A classic traditional Jiangsu dish, these braised pork ribs feature a rich, dark soy-based glaze, are fall-off-the-bone tender, and have a balanced savory-sweet flavor.
Ingredients
pork ribs (cut into small pieces)
to taste
salt (mix well for marinating)
to taste
water (for boiling)
to taste
Shaoxing wine (to remove odor and add aroma)
to taste
scallions (cut into sections)
to taste
ginger (cut into slices)
to taste
star anise
to taste
cassia bark
to taste
soy sauce (for color and flavor)
to taste
sugar (to add sweetness)
to taste
saltpeter (for marinating)
to taste
pork belly (cooked together for extra aroma)
to taste
b bamboo mat (for lining the bottom)
to taste
Instructions
1
Marinating
Cut the pork ribs into small pieces, mix well with saltpeter and salt, place into a jar, and marinate for about ten hours before removing.
2
Blanching
Put the ribs into a pot, add water and bring to a boil, then remove and rinse clean.
3
Lining the Pot
Wash the pot thoroughly and line the bottom with a bamboo mat.
4
Boiling
Place the ribs and pork belly into the pot, add Shaoxing wine, scallions, ginger, star anise, cassia bark, and water as needed. Bring to a boil over high heat, then add soy sauce and sugar.
5
Braising
Reduce to medium-low heat and braise for one hour, until the ribs are tender and falling off the bone and the sauce is thick and fragrant.
6
Plating
When serving, remove the meat, cut it into pieces, arrange on a plate, and drizzle with the braising liquid.
