Ingredients: 300g pork ribs, 10g scallions, ginger, and garlic, half an onion
Ingredients & Preparation:
- 300g Pork Ribs: Toss with 1 tablespoon of cornstarch and 1 teaspoon of salt. Rinse thoroughly with clean water to effectively remove blood and gamey odors. After washing, ensure the ribs are well-drained or pat them completely dry with paper towels; this is crucial for the subsequent marination to adhere properly.
- ½ Onion: Cut into large chunks.
- 10g Aromatics: Ginger, scallions (green onions), and garlic.
Marination Instructions:
In a bowl, combine the dried pork ribs with the following seasonings and mix thoroughly by hand until evenly coated:
1 tablespoon light soy sauce
½ tablespoon premium soy sauce (e.g., Wei Ji Xian)
A scant ½ tablespoon dark soy sauce (for color)
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine (cooking wine)
½ tablespoon fermented black bean paste (Note: You can substitute with whole fermented black beans; however, the paste is ground, allowing it to penetrate the meat more deeply for better flavor)
½ tablespoon cornstarch
½ teaspoon sugar
½ teaspoon salt
A pinch of white pepper
Finally, drizzle in 1 tablespoon of peanut oil (or any neutral cooking oil) and toss again. This step helps to seal in the moisture. Let the ribs marinate for 10 minutes.
Pour oil into a clay pot (or casserole dish). Add the onion chunks, garlic cloves, and ginger pieces. Sauté over medium-high heat until fragrant and aromatic.
Spread the ribs evenly
Cooking Instructions:
Cover the pot with the lid. Pour a circle of Cantonese rice wine (Guangdong Mi Jiu) around the inner edge of the pot. Cook for 10 minutes following this heat adjustment:
Do not maintain high heat throughout the entire process, as this will cause the onions to burn easily before the ribs are cooked through.
Start on high heat.
Once you hear a distinct “sizzling” or bubbling sound (the characteristic “jue jue” sound of the ingredients cooking in their own juices), immediately reduce the heat to medium-low.
Sprinkle with chopped green onions after cooking, it smells amazing!
