Thanks to my friend Hilda for this recipe. This is a staple among families throughout Asia and every family enjoys it a little differently – slightly sweeter, saltier, more sour, more light… but the process is pretty much the same: remove the blood from the pork, dump ingredients, braise, and serve with rice or noodles. As a kid I could care less about the meat; I wanted only to eat endless bowls of rice with that sauce all over it.
Easy savory dish that can be prepared in less than an hour. Asian families tend to eat this regularly with a big bowl of rice or noodles, with the sauce and meat poured on top!
Course Main Course
Cuisine Chinese
Servings 4servings
Author Peggy
Ingredients
1/4cupsoy sauce
3tbspdark rice wine
Instructions
Any type of ribs can be cut by the butcher into 2″ strips. Cut ribs into individual rib pieces.
Parboil ribs in enough water to cover for 3-5 minutes and drain ribs. This takes out a lot of the blood that comes out when boiling.
Add soy sauce and rice wine.
Bring to a boil, then simmer for 30 minutes to an hour. Stir occasionally to make sure there is enough liquid in the pot and to make sure the ribs absorb the flavor of the soy sauce wine mixture.
Peggy
Peggy is a freelance web consultant and fitness and lifestyle blogger. When she isn't helping other businesses grow their online presence, she enjoys experimenting with her workouts, nutrition, mindset, and other life hacks to help her live a happy, healthy, vibrant life with her husband and two boys. Follow her on https://flexitfit.com and https://thisabcmom.com.