Pork spare ribs marinated, fried, and then simmered in a spiced broth, served over wheat noodles in their flavorful soup. A comforting Shanghai lunch counter classic.
Ingredients
- 800 g Pork spare ribs
- 400 g Thin wheat egg noodles
- 1.5 l Chicken broth
- 3 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 3 tbsp Shaoxing wine
- 2 tbsp Brown cane sugar
- 50 g Cornstarch
- 30 g Fresh ginger
- 3 cloves Garlic
- 2 pieces Scallion
- 500 ml Neutral vegetable oil
- to taste Ground white pepper
- to taste Fine salt
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 leaves Bay leaf
Method
- Separate the pork spare ribs into individual pieces along the bones. Rinse them in cold water, soak them to draw out the blood for a good half hour, then drain well and dry with a clean kitchen towel.
- Prepare the marinade by mixing the light soy sauce, Shaoxing wine, finely grated ginger, crushed garlic, and white pepper. Toss the pork spare ribs in it, coat well, and let marinate in the refrigerator for at least one hour.
- Remove the ribs from the marinade, reserving the marinade. Coat each piece with cornstarch, tapping off the excess.
- Heat the oil in a deep skillet. Fry the pork spare ribs in small batches until they achieve a nice, crispy golden brown crust on all sides. Drain on paper towels.
- Heat a drizzle of oil in a pot and sauté the sliced ginger, garlic, star anise, cinnamon, and bay leaf until fragrant. Add the reserved marinade, dark soy sauce, and sugar, and let caramelize slightly.
- Pour the broth into the pot, bring to a boil, and then add the fried pork spare ribs. Lower the heat and simmer gently until the meat is tender and almost falling off the bone.
- Taste the broth and adjust the seasoning with salt and white pepper if necessary. Remove the whole spices from the pot.
- Bring a large pot of water to a boil. Cook the noodles until al dente. Drain and rinse briefly under hot water.
- Divide the noodles into bowls. Pour the hot broth over them, arrange the pork spare ribs, and garnish with finely sliced scallions. Serve immediately.
Nutrition
Per serving
- Energy
- 908 kcal
- Protein
- 36.04 g
- Carbohydrate
- 95.38 g
- Fat
- 40.58 g
- Fibre
- 4.32 g
- Calcium
- 20.05 mg
- Iron
- 0.65 mg
- Magnesium
- 18.03 mg
