Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 1 lb. (450 g) pork spareribs, cut into individual ribs
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) Shaoxing wine
- 1 tablespoon (15 ml) + 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (15 ml) light soy sauce
- 1 teaspoon (5 ml) sugar
- 2 shallots, sliced thinly
- 3 garlic cloves, minced
- 2 tablespoons (30 ml) minced ginger
- 1 ½ cup (360 ml) jasmine rice, uncooked
- ½ teaspoon (2.5 ml) salt
- 2 ½ cups (600 ml) water
- 1 link of cured Chinese sausage, sliced on a bias
Sauce:
- 1 tablespoon (15 ml) dark soy sauce
- 2 tablespoons (30 ml) light soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) sugar
Method:
Place pork spareribs in a mixing bowl, and add cornstarch. Toss to coat pork completely.
In a separate mixing bowl, whisk together Shaoxing wine, 1 tablespoon (15 ml) vegetable oil, light soy sauce, and sugar. Pour mixture over pork and toss together. Set aside.
Heat remaining oil in a clay pot over medium-high heat, and add shallots, garlic, and ginger.
Cook for 2 minutes, or until fragrant.
Add rice, stir and cook for 1 minute.
Add salt, and pour in water. Bring to a boil, and reduce heat to low.
Place pork ribs and Chinese sausage over the rice and water, and cover.
Cook for 18-20 minutes, or until all the water has been absorbed and rice is tender.
To make the sauce, in a small saucepan, whisk together dark soy sauce, light soy sauce, oyster sauce, sesame oil, and sugar.
Place over medium heat, and simmer for 3-4 minutes.
Drizzle sauce over pork and rice.
Serve.