Braised Pork Ribs With Zongzi
The Duanwu Festival, also known as the Dragon Boat Festival, is an important traditional holiday in China, occurring near the Summer Solstice.
A notable part of celebrating Duanwu Festival is making Zongzi. People traditionally wrap Zongzi in leaves of reed, lotus or banana which give a special aroma and flavor to the sweet rice and fillings. If you like sweet or dessert-styled Zongzi, bean paste, dates and nuts could be used as fillings, or if you prefer savory Zongzi, a variety of fillings including marinated pork belly, sausage and salted duck eggs could be used.
250g Pork spare ribs
12 Zongzi, pre-cooked (about 250g per piece)
10g Ginger, sliced
15g Dried whole chiles
40g Canola oil
2g Chicken boullion
4g Oyster sauce
20g Rice wine
4g Star anise
5g Sesame oil
Caramel, to taste
1. Cut the pork spare ribs into sections, about 2.5 cm in length.
2. Poach the pork in boiling water briefly, drain well and set aside.
3. Heat the oil in a wok to 150C. Add the ginger and stir-fry until fragrant. Add the pork to the wok, stir-fry until the moister is evaporated. Put star anise, cassia, chiles, nutmeg and rice wine into the wok, stir-fry until aromatic.
4. Pour the stock into the wok, and bring it to a boil over a high heat. Remove the foams on the surface with a spoon. Add salt, chicken boullion, oyster sauce and caramel to the wok, stirring to mix well.
5. Reduce the heat and simmer until the pork is soft and tender.
6. Remove the spices from the wok. Put the cooked Zongzi into the wok. Cook over a high heat until the sauce is thickened and greatly reduced.
7. Transfer the pork and zongzi to a warm plate, springle with sesame oil and serve at once.