In the culinary orchestra of flavors, the Ume Pork Ribs play a sweet and tangy symphony that resonates with the soulful essence of Asian cuisine. This dish, a fusion of succulent pork ribs and the distinct zest of preserved plums, offers a refreshing twist to the palate, making it an irresistible treat that promises to captivate the senses. Today, we explore the simplicity and elegance of this dish, which has the power to turn a family meal into a gourmet experience.
Ingredients:
- Pork Ribs: 500 grams
- Preserved Plums (Ume): 10 pieces
- Ginger: 6 slices
- Rock Sugar: A small handful
- Star Anise: 2 pieces
- Cinnamon: 1 piece
- Bay Leaves: 3 pieces
- Rice Cake (Nian Gao): As needed
Method:
Begin with fresh, succulent pork ribs, the canvas for our culinary creation. Alongside, gather the preserved plums, rock sugar, ginger slices, star anise, cinnamon, and bay leaves, each ingredient ready to impart its unique character to the dish.
Place the ribs in a pot of cold water, adding the trifecta of deodorizers—spring onions, ginger, and cooking wine—to banish any impurities. After a brief three-minute blanch, remove the ribs and let them drain.
In a clean pot, maintain a low flame and melt a small handful of rock sugar until it reaches a deep, date-red hue. This will be the foundation of the glaze that will coat the ribs in a glossy, sweet armor.
Swiftly introduce the ribs to the pot, stirring vigorously to ensure each piece is evenly cloaked in the melted sugar. Add two spoonfuls of light soy sauce, one spoonful of dark soy sauce, and a spoonful of oyster sauce, stirring until the ribs are uniformly seasoned.
Pour in the previously soaked preserved plums and their water, covering the ribs with boiling water. Seal the pot with a lid and let the magic unfold over a medium-low flame for 25 minutes.
As the ribs become tender, add the rice cake and continue to simmer for an additional five minutes. The final act is to reduce the sauce to a thick consistency, enriching the dish with a glaze that clings to the ribs and rice cake alike.
The result is a plate of pork ribs that are so tender they fall off the bone, complemented by the chewy texture of the rice cake—a combination that is simply divine. The preserved plums add a layer of complexity, their salty tang cutting through the sweetness and enriching the overall flavor profile.
Tips:
Given the inherent saltiness of the preserved plums, there is no need for additional salt in this recipe. Soaking the plums in warm water for 10 minutes beforehand not only softens them but also creates a flavored liquid that can be added to the pot, infusing the ribs with even more plum goodness.