Macau Chenpi Plum
A classic Macau dish that perfectly blends the fragrance of aged tangerine peel with the sweet and sour taste of plum sauce, creating tender and succulent ribs.
Ingredients
10 items- Pork spare ribs 500g
- Dried tangerine peel (Chenpi) 2 pieces (about 10g)
- Plum sauce 3 tbsp
- Rock sugar 30g
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Cooking wine 1 tbsp
- Ginger 3 slices
- Garlic 2 cloves
- Cooking oil as needed
Nutrition
Steps （7 steps）
Place ribs in cold water with 2 ginger slices and 1 tbsp wine. Bring to a boil over high heat, skim off foam, cook 2 more minutes. Drain and rinse with warm water.
Soak dried tangerine peel in warm water for 20 minutes until soft. Scrape off the white pith with a knife and cut into fine shreds.
Heat oil in wok over medium-low heat, add rock sugar and stir constantly until it melts into a deep amber color. Quickly add ribs and stir-fry to coat evenly.
Add ginger slices, garlic slices, and tangerine peel shreds; stir-fry until fragrant. Splash in cooking wine, light soy sauce, and dark soy sauce; stir well.
Add plum sauce and enough hot water to cover ribs. Bring to a boil, then reduce to low heat, cover, and braise for 30 minutes until ribs are tender and falling off the bone.
Increase heat to high and reduce the sauce, stirring constantly, until the sauce thickens and coats the ribs. Turn off heat. Garnish with chopped scallions or toasted sesame seeds.
Serve immediately with steamed rice or as an appetizer with wine.
Tips
Make sure to scrape off the white pith of tangerine peel to reduce bitterness; caramelize sugar over medium-low heat to avoid burning; stir constantly when reducing sauce to prevent sticking; reduce rock sugar if using sweet plum sauce.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.