Ingredients
1 piece pork spare ribs (about 1500 g / 3.3 lbs), 50 g (about 1/3 cup) red dates.
Seasonings
30 g soy sauce, 25 g each of Shaoxing wine and rock sugar, 10 g each of scallion, ginger, and salt, and 7.5 g MSG.
Instructions
1. Scrape and wash the pork belly clean, place it in a pot of water and parboil until the blood is cooked out, then remove and rinse clean. Score the skin side of the meat with a crosshatch pattern.
2. Place a bamboo mat in the bottom of a clay pot, then put the meat skin-side down into the pot. Add pork broth, Shaoxing wine, soy sauce, rock sugar, scallions, and ginger. Use a plate to press down on the meat, cover with the lid, and bring to a boil over high heat. Reduce to low heat and braise for about 1 hour. Remove the meat and place it skin-side down in a bowl, then pour the reserved braising liquid over the top.
3. Wash the red dates, boil until soft, then remove the skins and pits. Mash the dates into a paste with the flat side of a knife. Heat a wok over high heat, add oil, then stir-fry the date paste with sugar until well combined. Spread the date paste evenly over the meat, seal the dish with plastic wrap, and steam for about 1 hour. Remove the plastic wrap, invert the meat onto a serving plate, and serve. This dish has a unique sweet-and-savory flavor.