Braised Pork Spareribs with Dried Tangerine Peel

Ingredients

Instructions

1. 1

   Soak the dried tangerine peel in warm water until soft, then scrape off the white pith and set aside. Blanch the pork spareribs in boiling water for a few minutes, then drain and rinse.

2. 2

   Heat cooking oil in a pot. Sauté the ginger slices, garlic cloves, star anise, and tangerine peel until fragrant.

3. 3

   Add the blanched pork spareribs to the pot and sear until lightly browned.

4. 4

   Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to coat the spareribs evenly.

5. 5

   Add the rock sugar and water or chicken broth, ensuring the spareribs are mostly submerged. Bring to a boil, then reduce heat to low.

6. 6

   Cover the pot and braise the spareribs for 45-50 minutes, or until tender. Stir occasionally.

7. 7

   Remove the lid and increase the heat to reduce the sauce to your desired consistency.

8. 8

   Garnish with chopped spring onions and coriander before serving.