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Sesame Oil Pork Ribs with Ginger
麻油姜排骨
麻油姜排骨
Serves
3
Time
45 min
For
All phases
Po Po sayswhy we make this
“A simpler cousin of sesame oil chicken. Pork ribs hold up to the long sesame-and-ginger braise, and this is the kind of dish a Cantonese grandmother makes on a Tuesday without fanfare.”
Ingredients · 材料
At SeeWoo · Wing Yip
500g
Pork ribs 排骨
chopped into 4cm pieces
60g
Old ginger 老姜
smashed and lightly bruised
3 tbsp
Toasted sesame oil 麻油
dark, toasted
100ml
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing, optional
1.5 tbsp
Light soy sauce 生抽
1 tsp
Rock sugar 冰糖
pinch
Sea salt 盐
Method · 做法
1
Blanch the ribs in boiling water 4 minutes. Drain and rinse.
2
Heat sesame oil in a heavy pan or clay pot over medium-low heat. Sweat the ginger 5 minutes until edges curl. Do not brown.
3
Add the ribs. Stir-fry to coat in the sesame oil and ginger, about 4 minutes.
4
Pour in Shaoxing (if using) and 200ml hot water. Add soy and rock sugar.
5
Cover and simmer on low for 25 to 30 minutes until the ribs are tender. Salt at the end.
Herbs & safety · 安全
If you prefer no alcohol while breastfeeding, replace Shaoxing with extra hot water and a teaspoon of rice vinegar.
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.