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)
Notes
Ingredients:
- 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
- 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.
- Heat oil in a pan and fry the ribs until golden brown on each side. Remove and set aside.
- In the same pan, add the green onions and sauté until fragrant.
- 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.
- Adjust seasoning with salt and sugar, if necessary. Simmer until the sauce thickens to your desired consistency.
- Serve hot with steamed rice, garnished with additional green onions if desired.
- Calories: Approximately 350 kcal per serving
- Protein: High
- Carbohydrates: Moderate
- Fats: High
