Ingredients
1000 g (about 2.2 lbs) boneless pork spare ribs.
Seasonings
White sugar, 50 ml (about 1/4 cup) Baihua wine, 30 ml (about 2 tablespoons) soy sauce, 15 g (about 1 tablespoon each) scallion and ginger, 10 g (about 2 teaspoons) salt, 7.5 g (about 1 1/2 teaspoons) MSG.
Instructions
1. Wash and scrape a slab of pork spare ribs clean, pat dry with a clean cloth, insert a roasting fork into the meat, place skin-side down, and roast over medium heat until the skin is charred black to enhance aroma and color; remove from heat, pull out the fork, soak the meat in warm water until softened, scrape off the burnt bits, wash clean, trim the corners, cut into 12 equal square pieces, and score each piece of skin with a crisscross pattern.
2. Place a bamboo mat in the bottom of a clay pot, layer with scallions and ginger, then arrange the pork pieces skin-side up in the pot. Add the Baihua wine, sugar, and salt, and bring to a boil over high heat. Add water and soy sauce, cover, and braise over low heat for 1 hour until the meat is tender and falls apart. Increase the heat to high and reduce the sauce until thickened. Discard the scallions and ginger, then transfer to a serving plate. This dish is richly aromatic with wine, the meat is tender and deeply flavored, with a pleasant balance of sweet and savory.