While living in Beijing, my home was blessed with an Āyí (Chinese for aunt, another word for home helper) who could cook well. Āyí gave me my first cooking lessons in China. Hóngshāo Páigǔ is a family-style favorite in her home and easily became one of my favorites as it had an ingredient close to my heart, pork ribs. Allow some prep time to boil the ribs in advance, then set aside until ready to toss in the wok and serve.

Side dish, Serves 4-6

Ingredients:

• 1 pound zhū páigǔ (猪排骨, pork ribs), cut into 1-2 inch pieces
• 1 dà liào (大料, star anise), a whole star
• 1 stalk dà cōng (大葱, large scallion), white part sliced. Reserve a few slices for garnish during stir fry.
• 1 1-inch piece Jiāng (姜, ginger), sliced
• 2 gàn làjiāo (干辣椒, dry chili pepper)
• 2 tablespoons jiàng Yóu (酱油, soy sauce)
• 2 tablespoons Shaoxing cooking wine
• 1 tablespoon táng (糖, sugar)
• 2 tablespoons yóu (油, peanut oil)
• yán (盐, salt)

Directions:

1. Bring a pot of water to boil. Boil pork ribs with star anise, scallion, and ginger until meat is tender, about 40 minutes on medium heat. Remove scum from surface.
2. Heat oil in wok. Add sugar and stir until completely melted. Be careful to not let the sugar burn.
3. Add ribs and dry chilies, coating each rib with the glaze. Stir fry for 2 minutes.
4. After the ribs turn reddish brown, add Shaoxing cooking wine and soy sauce. Stir fry for 1 minute then add scallion. Salt to taste.

Meet Āyí’s family

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