【Braised ribs in anka and soy sauce】
Maomao is home, meat is necessary. I still have 5 year old Hongzao or Anka sauce (fermented sweet rice with red yeast rice) left. The colour is deep red and it smells so good. I made this dish using some of the hongzao. MaomaoDad and Maomao enjoyed this dish a lot!
Prepare time: 15 minutes
Cook time: 1.5 hour
Serves: 6 servings
1) 1000g baby back ribs;
2) 15 small dried Chinese mushrooms, 15g dried black Chinese fungus;
3) 1.5 tbsp olive oil, 1 green onions washed and chopped to 1 inch long, 2-3 slices of ginger, 1 anise star, 2 cloves;
4) 1tbsp anka sauce (Hongzao) 1/4 tsp salt, 2 tsp sugar, 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce, 1.5 cups water, 2 tsp dark vinegar;
5) 1/2 tsp sesame oil,.
1: Ahead of time, soak dried mushrooms and black fungus in cold water for a couple of hours, rinse with water and drain (Picture 1). Remove membrane from the back of the ribs, wash and cut between bones into small pieces, rinse and drain (Picture 2).
2: Heat 1.5 tbsp olive oil in a non-stick sauté pan over medium-high heat, sauté chopped green onion, sliced ginger, anise star and cloves for 30 seconds (Picture 3). Add pork ribs (Picture 4), stir and cook for 3-4 minutes until a little bit brown outside.
3: Add all ingredients of Ingredient 4) and bring to a boil (Picture 4). Cover with a lid, reduce to medium-small heat and simmer for 1 hour and 10 minutes. If you have a pressure cooker, transfer ribs and sauce inside InstantPot pressure cooker. Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 25 minutes of cooking time to speed up the process.
4: Add mushrooms and black Chinese fungus (Picture 5), stir and cook at medium-low heat for 20 minutes.
5: Remove the lid and continue cook on medium-high heat until the sauce is reduced down to about 2 tablespoons. Add 1/2 tsp sesame oil, stir to mix. Transfer to a serving plate and serve immediately.