I’ve been experimenting with Chinese cooking wine lately since I found a bottle in a supermarket a month ago. So far it’s a hit! This was lunch last Easter Sunday. Those green roses are actually the bottom part of pechay where the stalks meet. We didn’t eat ‘em. They just look pretty next to the spareribs.
1/2 kilo of pork spareribs
2 tbsp of crushed garlic
1 large onion, chopped
1/2 cup Chinese cooking wine
2 tbsp soy sauce
1 tbsp of sugar
salt & pepperbunches of pechay for the soup
Add the spareribs to a pot of boiling water. Simmer for about 30 minutes. Transfer the spareribs and half of the broth to a skillet. Stir in the remaining ingredients except the wine. Bring to a boil. Add the wine, cover, turn the heat down to low and simmer for at least 1 hour, or until the ribs are tender, adding more water or stock as needed. Cook until there is little sauce then add about 4 tbsp of cooking oil (and onions). Saute for 2-3 minutes. Serve hot with more chopped onions.
Remember to add in the pechay to the pot of reserved broth. Season to taste and cook until al dente.