How to Make Delicious Cong Shao Da Pai (Braised Pork Ribs with Scallions): A Step-by-Step Guide

Q: Can I substitute tapioca starch with cornstarch in this recipe? A: Yes, cornstarch can be used as a substitute for tapioca starch to thicken the sauce.

Braised Pork Ribs with Scallions (Cong Shao Da Pai)


  • Pork ribs (Da Pai) - 8 pieces
  • Green onions (scallions) - 1 large bunch
  • Egg - 1
  • Tapioca starch - 2 tablespoons
  • Cooking wine (Tai Tai Le brand preferred) - 2 tablespoons
  • Light soy sauce - 2 tablespoons
  • Dark soy sauce - 1 tablespoon
  • Rock sugar - to taste
  • Salt - to taste
  • Chicken broth seasoning (Tai Tai Le brand preferred) - 1 tablespoon
  • Ground pepper - 1 teaspoon
  1. Prepare the pork ribs by cleaning them and patting dry. Marinate with a mixture of egg, tapioca starch, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt, chicken broth seasoning, and ground pepper.
  2. Heat oil in a pan and fry the ribs until golden brown on each side. Remove and set aside.
  3. In the same pan, add the green onions and sauté until fragrant.
  4. Return the ribs to the pan with the green onions and add enough water to cover the ribs. Bring to a boil, then reduce heat and simmer until the ribs are tender.
  5. Adjust seasoning with salt and sugar, if necessary. Simmer until the sauce thickens to your desired consistency.
  6. Serve hot with steamed rice, garnished with additional green onions if desired.
  • Calories: Approximately 350 kcal per serving
  • Protein: High
  • Carbohydrates: Moderate
  • Fats: High
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