Ingredients
Pork spare ribs 1000 g (about 2.2 lbs), pork hock and pork trotters 500 g (about 1.1 lbs) each.
Seasonings
25 g Shaoxing wine, 20 g soy sauce, 15 g each scallion, ginger, and white sugar, 12 g MSG, 10 g each salt and caramel coloring, 5 g each star anise and red yeast rice powder, and rock sugar to taste.
Instructions
1. Wash the pork spare ribs, pork hock, and pork trotters separately. Cut the spare ribs into 100 g (about 3.5 oz) square pieces. Place them together with the hock and trotters in a large pot, blanch in boiling water until the blood is cooked out, then remove and rinse clean.
2. Skim the foam from the cooking liquid, add salt, and place a bamboo mat at the bottom of the pot. First, arrange the pig trotters and pork hock at the bottom, then place the meat pieces skin-side up on top. Add Shaoxing wine, scallions, ginger, and star anise. Cover the pot and cook over medium heat for about 3 hours. Then add caramelized sugar and red yeast rice powder, reduce the heat to low, and braise until the meat is tender and falls apart. Add rock sugar and granulated sugar, and once the sauce has thickened, remove the pot from the heat. Take out the braised pork, trotters, and hock for separate use. Arrange the meat skin-side up on a large porcelain plate. When serving, cut into pieces and drizzle with the sauce. This dish has a glossy, reddish-brown color, with meat that is tender, rich, and melt-in-your-mouth.