Braised Pork Ribs
Overview
The pork ribs seem to be delicious no matter how you prepare them. The aroma is so delicious when you bake them. I tried to bake them a little last year and it felt great. I bought a lot of them this year and arranged them.
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Ingredients
Steps
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Wash the star anise, fragrance and tangerine peel and soak them in boiling water for a while. I think soaking them will make them cleaner and more relaxed, which will make it easier to release the flavor.
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Strain the water and add the yellow rock sugar. You can also use white sugar or other sugar. I am used to using yellow rock sugar and I like it better.
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Pour in the soy sauce, make sure the soy sauce covers the seasonings. The amount of seasoning and soy sauce depends on how much cured meat you want to make. I made several batches of seasoned cured meat at one time, so the amount was a bit large.
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Cover with plastic wrap. This step is completed one or two days before marinating the meat, so that the flavor of the star anise and other ingredients can come out.
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There is no need to wash the ribs. Spray them with strong alcohol first, then add salt and rub them evenly. The amount of salt is a little more than what you usually use for cooking. Don't use too much unless you want to eat something very salty. Just a little more salt than you should when cooking so much meat. Don't be too salty, otherwise how will you eat it
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After kneading the salt evenly, pour in the soaked soy sauce. Stir the soy sauce before pouring it because the sugar will sink to the bottom when it melts. The picture is not of ribs. I forgot to take a photo when I was making ribs. This is bacon
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Knead the soy sauce evenly and put it on a plate to marinate. I usually marinate it for a day, and the meat I buy in the morning marinates until the next morning. Remember to turn it over during this period.
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After marinating for a day, hang it out. Remember to check the weather forecast before cooking. It should be sunny for more than a week and the temperature should be low. This is the period around the winter solstice that is suitable for us. There is a north wind, the temperature is from 32 degrees to more than 10 degrees, and there is frost. In this kind of weather, you don’t have to worry about the meat spoiling, and it is easy to dry.
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The north wind makes the meat dry quickly. It was windy on the first or second day when I was drying it, and the sun was out for half a day. It didn't matter, the moisture dries out quickly. The fragrance comes out after being exposed to the sun.
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It is enough to dry it in the sun for at least a week. The fat part will be transparent and the lean meat will become hard.
