Nothing smells more like home to me than a pot of meat braising gently on the stove. My mom's red-cooked ribs were my particular favorite. Red-cooking is a process by which meats are slowly braised in a soy sauce-based liquid with sugar and spices, usually some combo of star anise and cinnamon. It smells intoxicating, and the meat is always tender and flavorful. When I got a pack of mini spare ribs from the Asian market last weekend, I immediately thought of red-cooking them.
I love any kind of braise since it's hands-off and gives you time to whip up a number of veggie side dishes while the meat is doing its thing. Then you come out looking like a magician when it's dinnertime and your loved ones sit down to a table full of food. To go with it, I made some smacked cucumbers and this asparagus and mushroom stir-fry from Food52 that has become one of my favorites. It's savory and hearty enough to be a main course if you want something light, but it also pairs so well with any other Chinese food. Together, this made a really satisfying Sunday dinner.
Chinese Red-Cooked Mini Spareribs
(Recipe from O and O Eats)
- 1 rack of pork ribs (2-3 lbs), cut into mini individual riblets (they come packaged this way at my local Asian store)
- 1 tbsp canola or vegetable oil
- 2 cloves garlic, peeled and smashed
- 1" segment of ginger, peeled and sliced into 1/4" pieces
- 4 dried red chile peppers
- 3 whole star anise
- 1/4 cup Shaoxing rice wine (can substitute dry sherry)
- 1/4 cup rock sugar (or 2 tbsp packed dark brown sugar)
- 1/4 cup soy sauce
- 2 cups water or broth
- Heat up oil in a large pot over medium-high heat (I used a Dutch oven). Add the garlic, ginger, chiles, and star anise and fry for 1 minute, until they release their fragrance.
- Add the pork ribs and cook until browned on all sides, about 5 minutes.
- Add the rice wine and let reduce for 1 minute.
- Add the soy sauce, sugar, and water and bring to a boil. Turn the heat down to low and simmer uncovered for 2 hours, or until the sauce has reduced down to a syrupy consistency, and the meat is fork-tender. Periodically skim the fat and scum off the surface during the braising time.
- Serve with lots of white rice!
Oyster Sauce Glazed Asparagus and Mushrooms
(Adapted from Food52)
- 1 pound asparagus
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp cornstarch
- 4 tbsp water
- 2 tbsp vegetable oi
- 1 shallot, thinly sliced
- 1/2 pound mushrooms, sliced (fresh Shiitake are the best, but you can use any mushrooms
- 1 garlic clove, minced
- Trim asparagus and cut into 2-inch segments.
- Mix oyster sauce, soy sauce, sesame oil, cornstarch, and water in a small bowl until combined. Set aside.
- Heat 1 tbsp oil over high heat in a wok or large skillet. Add asparagus and cook for 3 minutes. Add shallots and cook for 3 minutes longer. Transfer to a plate.
- Heat 1 tbsp oil over medium-high heat to the same wok or skillet. Add sliced mushrooms and cook for a few minutes until they have slightly browned and shrunk in appearance.
- Add asparagus and shallots back to pan. Turn heat down to medium. Add garlic and cook 30 seconds, or until fragrant.
- Add reserved sauce and toss to ensure all the vegetables are coated. The sauce will reduce rapidly. (If it's thicker than you prefer, you can add a tbsp or two of water to loosen it up.) Serve.
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