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Braised Pork Ribs with Plum Sauce



I remember eating "sour plum Huamei braised pork ribs" once while out to dinner with friends.

Many of us enjoy eating huamei, which is a snack made of dried salty plums. It is prepared by combining a few components and dehydrating plums. It is sweet and sour, and very appetizing. My favourite way to make lemonade or calamansi juice is to add two dried plums: it's a cool drink for a hot day. Have you ever attempted to prepare food using dried salty plums or "Huawei"?

My pork ribs are braised with sour plum sauce in addition to the dehydrated plums. In comparison to sweet and sour pork ribs, it is also sweet and sour, but braised pork ribs with sour plum sauce and dehydrated plum have a distinctive aroma of green plums, so you won’t feel tired after eating too much.

This dish's preparation is basic, and the ingredients are likewise straightforward. All that is necessary is to pick out common plums with the natural flavour, soak them in water, fry blanched pork ribs with caramelized sugar, add the plums and plum sauce, stew, and cook.

Because plums can increase the flavour and tenderness of the ribs, the plum braised ribs are a vibrant red colour. The ribs smell like plums and are wonderful, appealing, and non-greasy. They are also slightly sweet and sour. It must not be missed by anyone.


INGREDIENTS

800g pork ribs

2 tbsp cooking oil

1 tbsp rock sugar or granulated sugar

5 pcs dried salted plum

6 pcs kaffir lime leaves, shredded

1 tbsp minced garlic

5 pcs THAI chillies, cut into small pieces

3 tbsp plum sauce

3 tbsp tomato sauce

1 tbsp THAI chilli sauce

2 tsp soy sauce

1 tbsp sugar

200 ml water

FOR BLANCHING

20g sliced ginger

1 stalk of spring onion

1 tbsp of Shaoxing wine

 






METHOD

1) Pour water into the wok and add the cut ribs into it together with the rest of the blanching ingredients. Cook slowly over medium heat to get rid of impurities.  When the water boils and the pork is blanched. Removed it from the pot.

2. Over low heat, add the oil and rock sugar to the wok. Melt the sugar slightly and add the pork ribs. Removed it.  Raise the heat to medium and cook until the pork is lightly browned.

3. Combine all the sauce, sugar, and water in a bowl.

4. Heat some cooking oil in a wok, and saute the minced garlic until fragrant. Turn the heat back down to low and add in all the sauce (step 3), bring the sauce to a boil, and add in the dried salted plum, THAI chillies and pork ribs. Water should be enough to cover all the ingredients, add more water when needed.

4) Cover with lid and simmer over low heat for about 30 - 45 minutes or until the ribs are fork tender. Stirring occasionally.

5) Taste the sauce for seasonings and adjust, if necessary.  This does not need any cornstarch slurry; the plum sauce will give the marinade and sauce a shiny sheen.  If there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating. Serve with steamed rice and ENJOY!!

Hope you find this guide useful and enjoy these simple Plum sauce braised pork ribs to the fullest!!



 


 

 

 

 





 

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