ribs and rice cakes

Pork Ribs and Rice Cake Recipe Guide

Pork ribs and rice cake, a beloved Shanghai snack, combines tender ribs with chewy rice cakes in a savory-sweet sauce. Here’s a simple guide to making it at home.

Ingredients: 500g pork ribs (cut into pieces), 300g rice cakes, 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp Shaoxing wine, 1 tsp five-spice powder, ginger, garlic, spring onions, vegetable oil, and water.

Steps:

1. Prepare the ribs: Soak ribs in cold water for 30 minutes to remove excess blood. Blanch in boiling water with ginger for 5 minutes, then drain.

2. Cook the ribs: Heat oil in a wok, stir-fry ginger and garlic until fragrant. Add ribs, searing until golden. Pour in soy sauce, sugar, Shaoxing wine, and five-spice powder. Add water to cover the ribs, simmer for 40 minutes until tender.

3. Cook the rice cakes: Boil rice cakes in water for 2 minutes until soft. Drain and set aside.

4. Combine: Add rice cakes to the rib pot, stir gently to coat in the sauce. Simmer for 5 minutes until the sauce thickens. Garnish with spring onions.

Serving: Enjoy hot as a comforting main dish or snack. The key is balancing the ribs’ richness with the rice cakes’ chewiness, creating a harmonious blend of flavors. For extra depth, add a dash of dark caramel or star anise during simmering. This dish pairs perfectly with a side of pickled vegetables to cut through the richness.