Hakka Braised Pork (客家木耳炸肉)

Method10 steps

1. 1

   Step 1: In a bowl, rub all 400 grams pork ribs with 1 teaspoon baking soda, 1 teaspoon pretreatment salt and ⅛ cup pretreatment water. Rinse in separate clean water until the liquid is almost clear, keeping splashes contained; discard all pretreatment and rinse liquid. Drain the ribs.

   Uses 400 g pork ribs · 1 tsp baking soda · 1 teaspoon salt for the pork pretreatment; rinsed away · ⅛ cup water for the pork pretreatment; discarded · Separate clean water for rinsing off the pork pretreatment; discarded

   
2. 2

   Step 2: Mash 1 of the 2 red fermented bean curd chunks with 2 teaspoons of its brine. Mix in 2 minced garlic cloves, the minced 1 cm half of the ginger piece, all ⅛ teaspoon five-spice powder, 0.15 teaspoon white pepper and ½ teaspoon sugar. Stir in 1 tablespoon Shaoxing wine. Reserve the remaining bean curd, brine, garlic, ginger, white pepper and wine for the sauce.

   Uses 1 red fermented bean curd chunk for the batter · 2 teaspoons red fermented bean curd brine for the batter · 2 minced garlic cloves for the batter · Minced 1 cm half of the 2 cm ginger piece · 0.125 tsp five spice powder · 0.15 teaspoon white pepper for the batter · 0.5 tsp sugar · 1 tablespoon Shaoxing wine for the batter

   
3. 3

   Step 3: Add all the drained pretreated ribs to the complete bean curd marinade. Add the egg (1) and mix until the ribs are evenly coated.

   Uses Drained pretreated pork ribs · Complete red bean curd marinade · 1 egg(s)

   
4. 4

   Step 4: Mix all 1½ tablespoons cornstarch and 1½ tablespoons all-purpose flour into the egg-coated ribs. Cover and marinate in the refrigerator for at least 1 hour, or overnight. Before frying, separately soak all 13 grams dried wood ear mushrooms in water until fully softened; trim off hard bases and drain. Keep the softened mushrooms refrigerated if they must wait.

   Minimum refrigerated marination: 1 hour · 60 minUses Egg-and-marinade-coated pork ribs · 1.5 tbsp corn starch · 1.5 tbsp all-purpose flour · 13 grams dried wood ear mushrooms; soak until softened and trim the hard bases · Separate water to soften the dried wood ear mushrooms; discarded

   
5. 5

   Step 5: Heat a separate pot of deep-frying oil to about 160°C. Lower the marinated, flour-coated ribs into the oil one at a time in uncrowded batches. Fry each batch for about 8–10 minutes, depending on rib size, until golden and the egg-and-flour coating is cooked through. Drain excess oil and continue promptly to braising; keep the frying oil separate from the measured tablespoon for the sauce.

   Fry each rib batch: 8–10 minutes · 9 minUses Complete marinated flour-coated pork ribs · Separate oil sufficient to deep-fry the coated ribs; total quantity unspecified

   
6. 6

   Step 6: Heat the separate 1 tablespoon sauce oil in a clean pot over medium heat. Add the remaining sliced 1 cm ginger portion and 3 minced garlic cloves. Stir-fry for about 30 seconds, until fragrant.

   Fry ginger and garlic: about 30 seconds · 1 minUses 1 tablespoon oil for the braising sauce · Sliced remaining 1 cm half of the ginger piece · 3 minced garlic cloves for the sauce

   
7. 7

   Step 7: Reduce the heat to low. Add the remaining 1 red fermented bean curd chunk, remaining 2 teaspoons brine and all 1 teaspoon oyster sauce. Mash the bean curd and stir-fry with the ginger and garlic for another 30 seconds without scorching.

   Fry bean curd sauce: 30 seconds · 1 minUses Ginger and garlic in the measured sauce oil · Remaining 1 red fermented bean curd chunk for the sauce · Remaining 2 teaspoons red fermented bean curd brine for the sauce · 1 tsp oyster sauce

   
8. 8

   Step 8: Add all the fried ribs and all the softened, trimmed and drained wood ear mushrooms to the bean curd sauce. Toss until evenly coated.

   Uses Red bean curd braising-sauce base · Complete batch of fried pork ribs · Softened trimmed and drained wood ear mushrooms

   
9. 9

   Step 9: Increase to medium heat and pour the remaining 1 tablespoon Shaoxing wine around the side of the pot. Add all 400 millilitres braising water, 2 star anise, 1 cinnamon stick and the remaining ¼ teaspoon white pepper. Stir well and add optional additional salt only if needed.

   Uses Fried pork ribs and softened wood ear in sauce · Remaining 1 tablespoon Shaoxing wine for the sauce · 400 millilitres water for braising · 2 whole star anise · 1 cinnamon stick · Remaining ¼ teaspoon white pepper for the sauce · Optional additional salt to season the braising sauce

   
10. 10

    Step 10: Bring the complete pot to a boil, then reduce to medium-low, cover and simmer for about 25–30 minutes, stirring occasionally along the bottom. Continue gently if needed until the ribs are fork-tender, fully cooked and the gravy lightly thickened. Check the thickest meat away from bone reaches at least 63°C; after taking the pot off the heat, rest for at least 3 minutes. Remove the whole star anise and cinnamon stick. Garnish with optional coriander leaves and serve in four portions.

    Braise ribs: 25–30 minutes, then check tenderness · 28 minUses Complete seasoned pork-and-wood-ear braising pot · Optional coriander leaves to garnish; quantity unspecified