Costillas chinas fáciles 12345 (5 ingredientes)

Ingredientes

• 1 lb Pork ribs, cut into small pieces (i.e. 454g Ask the butcher to cut it for you to make your life easier!)
• Salt & Water to brine the meat overnight (Optional step)
• For the sauce (See Variations in the pot above for how to vary the sauce once you've got the basic one down.)
• 1 tablespoon Shaoxing wine (Substitute: a dry sherry)
• 2 tablespoons dark soya sauce
• 3 tablespoons rice vinegar
• 4 tablespoons brown sugar (Substitute: granulated white sugar or rock sugar)
• 5 tablespoons water
• Sliced green onions, sesame seeds, coriander etc

Preparación

1. 1

   Optional: Mix the salt and water till the salt has dissolved to make the brine. Place the pork into the brine and refrigerate overnight.

2. 2

   Half an hour before cooking, remove the ribs from the fridge, rinse and pat dry. Leave till the ribs are room temperature/ about 20 minutes. Note: Cooking cold meat turns it hard and dry!

3. 3

   Put the meat in a pot over high heat. Add the rest of the ingredients and give them a stir to make sure everything is mixed well. Once it's come to a boil, turn down to low heat whilst maintaining a gentle simmer.

4. 4

   Cover and leave it for 40 minutes over low fire. Give it a stir every now and then, making sure there's enough liquid in the pot and that you give the ribs a toss.

5. 5

   After 40 minutes, uncover the pot and increase the heat so that everything comes to a sizzling boil. This is the key step to making the pork caramelised you want a thick, sticky sauce but you don't want it to burn. (Turn the heat down if the sauce looks like it's burning.)

6. 6

   Keep stirring till most of the sauce has evaporated and is a thick glaze consistency. Serve with white rice!