Chaozhou Preserved Plum Ribs
A classic Chaozhou dish with sweet and sour flavors, the fruity aroma of preserved plum blends perfectly with tender pork ribs in a rich sauce.
Ingredients
8 items- Chaozhou preserved plums (canned or dried) 8 pieces
- Pork ribs 500 g
- Ginger 1 piece
- Spring onions 2 stalks
- Rock sugar 30 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
Nutrition
Steps （5 steps）
Soak the preserved plums in warm water for 10 minutes until soft. Remove the pulp and discard the pits. Reserve the soaking liquid.
Place the ribs in a pot with cold water, add ginger slices and Shaoxing wine. Bring to a boil over high heat, skim off the foam, and cook for 3 minutes. Drain well.
Heat a wok over medium heat. Add 1 tbsp oil and the rock sugar. Reduce to low heat and stir constantly until the sugar melts and turns amber. Quickly add the ribs and stir-fry to coat evenly with caramel.
Add ginger slices, spring onion sections, and the plum pulp. Pour in light soy sauce, dark soy sauce, and the reserved plum soaking liquid. Add enough boiling water to just cover the ribs. Bring to a boil, then reduce to low heat, cover, and braise for 40 minutes.
Uncover and increase the heat to high to reduce the sauce until it thickens and coats the back of a spoon, about 5 minutes. Adjust salt to taste. Sprinkle with chopped spring onions and serve.
Tips
Preserved plums already contain salt and acid, so taste before adding extra salt. Caramelize the sugar over low heat to avoid bitterness. Adjust the braising time until the ribs are tender enough to be pierced easily with a chopstick.
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