Di Shui Dong Style Cumin Ribs
Chef's notes
The original Di Shui Dong ribs (and this recipe) use pork spare ribs- but I have made it using beef short ribs and lamb shanks as well. You can substitute for whatever ribs you prefer; the taste will remain the same.
Recipe is originally credit of 'Da Dinner Roll' -- Go show them some love below ⬇️
Details
- ⏲️ Prep time: 30 mins
- 🍳 Cook time: 2.5 hours
- 🍽️ Servings: 6
Ingredients
- NEIL PERRY'S MASTER STOCK
- water
- 3 cloves garlic, sliced
- 1 knob ginger, sliced
- 1 handful shallot ends
- 1 stick cassia bark (Chinese cinnamon)
- 2 star anise
- 375 ml light soy sauce
- 375 ml. Shaoxing wine (绍兴酒)
- 75 g Chinese rock sugar
- SPICE COATING
- 1 tbsp. Shaoxing wine (绍兴酒)
- 1/2 tsp. salt
- 1 tsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 tbsp. potato starch or cornflour
- 1 3/4 cups peanut oil
- 2 tsp. minced ginger
- 1 tbsp. finely chopped garlic
- 2 fresh red chilies, seeded and finely chopped
- 2 tbsp. cumin seeds
- 2 to 4 tsp. dried chili flakes
- 2 spring onions, green parts only, finely sliced
- 1 tsp. sesame oil
Directions
- Fill a large stockpot ¾ full with cold water. Add the sliced garlic, ginger and shallots, followed by the aromatics. Add light soy, shaoxing wine and Chinese rock sugar and bring to a boil.
- Strain the mix through a fine sieve and add the ribs. Simmer for 1 – 2 hours turning the ribs occasionally. Switch off the heat and let sit for 30 minutes. Transfer ribs to a dish and cool in the fridge.
- To prepare the spice coating, mix cooking wine, salt, soy sauces, flour and one tablespoon water in. large bowl. Add cooled ribs and mix to marinade.
- In a wok, heat peanut oil to about 275 degrees. Add ribs and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well. Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin seeds and stir-fry briefly, until they are fragrant. Return ribs to the wok and stir well, seasoning with salt to taste.
- When ribs are sizzling and fragrant, add spring onions and toss briefly. Remove from heat and stir in sesame oil.
