Red-braised pork ribs with sweet shallots and peanuts
Ingredients
For the red braised ribs
- 1.5kg/3lb 5oz pork ribs
- 250ml/9fl oz water
- 125ml/4Β½ fl oz shaoxing rice wine
- 1 tsp salt
- 4 tbsp dark soy sauce
- 3 star anise
- 1 cinnamon stick
- 4 garlic cloves, crushed
- 5 large slices of fresh ginger
- 2 spring onions, roughly chopped
- pinch chilli flakes
- 2 pieces dried tangerine peel
- 110g/4oz yellow rock sugar (or demerara sugar)
For the rice
- 400g/14oz glutinous rice, soaked overnight in 1.litres/2Β½ pints water
For the sweet shallots and peanuts
- 4 tbsp vegetable oil
- 2 banana shallots, finely sliced
- 3 garlic cloves, finely sliced
- 2 large red chillies, finely sliced
- 1 tbsp caster sugar
- 2 spring onions, finely sliced
- 3 tbsp crushed peanuts
Method
Preheat the oven to 180C/350F/Gas 4.
Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray.
Mix the remaining ingredients until well combined and pour over the ribs.
Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes.
Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced.
Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender.
Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised.
Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts.
Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts.