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Chinese pork rib stew with carrots and onions in a white bowl, garnished with coriander
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Chinese Pork Rib Stew with Carrots and Onions

Prep Time15 minutes
Cook Time1 hour 50 minutes
Marinating Time15 minutes
Total Time2 hours 5 minutes
Servings: 4 servings

Ingredients

  • 900 grams pork spare ribs (900克排骨)
  • 2 medium carrots, cut into large chunks (2根中等大小胡萝卜，切块)
  • 2 large yellow onions, cut into large chunks (2个大洋葱，切块)
  • 2 cm ginger, about 10 grams (2厘米姜，约10克)
  • 8 cloves garlic (8瓣蒜头)
  • 1 star anise, rinsed (1颗八角，洗净)
  • 2 tablespoons cooking oil (2汤匙食用油)
  • 2 tablespoons light soy sauce (2汤匙生抽)
  • 1-2 teaspoons dark soy sauce (1-2茶匙老抽)
  • 2 tablespoons Shaoxing wine (2汤匙绍兴酒)
  • 700 ml water, enough to cover the ribs (700毫升水，盖过排骨即可)

Pork Ribs Marinade (排骨腌料)

  • 1 teaspoon salt (1茶匙盐)
  • 2 teaspoons cornstarch (2茶匙玉米淀粉)

Garnish (装饰)

  • Coriander, for garnish (香菜，装饰用)

Instructions

Step 1 — Rinse the Pork Ribs

  • Rinse the pork ribs under running water and keep rinsing until the water runs clear.
  • This removes the blood and some of the bone bits.

Step 2 — Marinate the Pork Ribs

  • Marinate the pork ribs with the salt and cornstarch, and mix until well combined. Set aside for 15 minutes.
  • Tip: The cornstarch keeps the surface of the meat tender.

Step 3 — Prep the Other Ingredients

  • While the ribs marinate, remove the head of the carrots and cut them into large chunks.
  • Cut the onions in half, then into large chunks.
  • Lightly bruise the ginger to release the aroma.
  • Smack the garlic with the flat of a knife and remove the skin.

Step 4 — Toast the Garlic

  • Heat up the pot, then add the garlic. You don't need any oil yet.
  • Toast the garlic until it's fragrant and light golden brown, then add the oil and sauté on medium heat until fragrant.

Step 5 — Add the Vegetables, Ribs and Soy Sauce

  • Add the star anise, onions and carrots, and toss a few times.
  • Add the pork ribs, then the light soy sauce and dark soy sauce.
  • Toss on medium-high heat until everything is mixed evenly and the ribs are coated in the sauce.

Step 6 — Simmer

  • Pour in the water, just enough to cover the ribs.
  • Add the Shaoxing wine and ginger, and bring to a boil.
  • Cover and simmer on low heat for 1.5 hours, or until the ribs turn soft and tender.

Step 7 — Thicken the Sauce

  • Open the lid and let it cook uncovered on low heat for another 15 minutes or so to thicken the sauce.
  • If you want it thicker, stir in a little cornstarch mixed with water.
  • Garnish with coriander and serve warm.

Video

Notes

  • Use spare ribs. They have more connective tissue and fat than leaner cuts, so they turn soft and tender after the long simmer.
  • Rinse until the water runs clear. It removes the blood and bone bits, so the sauce stays clean.
  • Toast the garlic without oil first. Let it turn light golden brown in the dry pot before the oil goes in. It gives the stew a really nice aroma.
  • Only just cover the ribs with water. Too much water and the sauce ends up thin and bland.
  • Finish with the lid off. The last 15 minutes uncovered thickens the sauce. Add a little cornstarch mixed with water if you want it thicker still.