Pork Ribs with Rice Cakes
Soul food for Shanghai kids! Mochimochi rice cake with pork flavor
Description
A traditional snack and side dish deeply loved in Shanghai. Pork spareribs (Pai Gu) braised to melting perfection in a rich, sweet-savory soy sauce are paired with Chinese rice cakes (Nian Gao). The rice cakes absorb the pork umami and lard to their limit, offering an astonishingly chewy texture.
Restaurants serving Pork Ribs with Rice Cakes
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork spareribs
- Nian Gao(Chinese flat rice cakes)
- Soy sauce
- Dark soy
- Rock sugar
- Star anise
- Cooking wine
- Ginger
Instructions
- [Authentic Recipe]
- Cleave pork spareribs and blanch with scallion and ginger.
- Soak flat Chinese rice cakes (Nian Gao).
- Heat oil; fry ribs until golden.
- Add soy, dark soy, heavy rock sugar, star anise, and wine.
- Flood with water, cover, and braise on low for
- mins.
- Add the rice cakes and simmer for another
- mins until the cakes are soft and the sauce reduces into a thick syrup.
Learn more Spice, substitutes, tips
Key spices
Rich sweetness of rock sugar and faint aroma of star anise
Substitutes at Japanese supermarkets
Substitute with Korean Tteokbokki or sliced JP mochi
Pairing
Jasmine Tea / Light stir-fried greens
Trivia
Made famous by the 50-year-old Shanghai historic restaurant 'Xian De Lai'. A unique fusion of Western pork chops and Eastern rice cakes, reflecting Shanghai's cosmopolitan history.
Eating tips & etiquette
Eat the rice cakes and pork alternately. The cakes are scalding hot and the sauce is so rich it glues your lips, so eat carefully. It's the ultimate combination of staple and side dish.
Allergen
Pork, Soybeans, Wheat