Main Dishes

Chinese Braised Spareribs with Arrowhead and Plum Sauce


With a blend of Chinese spareribs and Thai plum sauce, this dish has rich flavors and is great for a feast or family dinner! Arrowhead goes very well with meat. It tastes bitter itself, but can absorb the meat juice and become luscious, meanwhile balancing the grease of meat.

12 oz. pork spareribs
12 oz. arrowhead
6 T. plum sauce
2 tsp. soy sauce (dark)
1/8 oz. ginger
1/8 oz. scallion
1 T. vegetable oil
2 red chili peppers
1/8 oz. green onion
4 cloves garlic
Wash the spareribs and chop into 1"~1 1/2" pieces. Blanch the spareribs in boiling water until its surface turns white. Take out the spareribs, wash with cold water and drain. Peel the arrowhead and chop into 1" pieces. Slice the ginger, scallion and garlic. Chip the green onion into 1” pieces. Halve the chili peppers lengthway. Heat the oil in a wok and add the ginger, scallion and spareribs. Fry to bring about the aromas of the ginger and scallion. Add water to barely immerse the spareribs and then add the dark soy sauce. Cover and simmer for 1 hour. Add the arrowhead , cover and simmer for 30 more minutes. Turn to strong heat, add the plum sauce and stir to combine it with the spareribs. Cook until the sauce thickens. Add the chili peppers, green onion and garlic, stir fry for 2 minutes and turn off the heat.


16% DV

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6% DV

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