Wuxi ribs
Treat family and friends to a Chinese banquet with these wuxi ribs coated in a sweet and sour sauce. Serve with plain rice and steamed greens
Crossing the bridge noodles
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 4 pork spare ribs
- 4 chicken thighsskin removed
For the stock
- 2 pinches of ground white pepper
- 1 thumb-sized piece gingerpeeled and sliced
- 1 star anise
- 1 tbsp Szechuan peppercorns
- 4 spring onionstrimmed and chopped into 2.5cm slices
Accompaniments
- 2 nests cooked vermicelli rice noodlesdrizzled with toasted sesame oil
- 4 pieces bean curd skin
- 2 large King Trumpet or King Oyster mushroomssliced lengthways
- 1 small handful of rehydrated Wood Ear mushroom strips
- 2 spring onionssliced on the angle
- 2 red chilliesdeseeded and finely sliced
- 1 shallotpeeled and finely sliced
- 1 Romaine lettucechopped into 2.5cm slices
- 1 large handful baby spinach
- 10 large cooked tiger prawnsdeveined
- 1 small bunch of corianderchopped
Condiments
- 2 tbsp freshly sliced chilliesin 4 tbsp low-salt light soy sauce
- 2 tbsp Chinkiang black rice vinegar
- 1 tbsp roasted ground Szechuan peppercorns
- 1 tbsp chilli flakesmixed with 1 tbsp sea salt flakes
- 2 tbsp hoisin sauce
- 2 tbsp chilli garlic sauce
Nutrition: Per serving
- kcal665
- fat19g
- saturates6g
- carbs62g
- sugars13g
- fibre10ghigh
- protein57g
- salt14.5g
Method
step 1
In a large stockpot bring 1 litre of water to the boil. Add the pork ribs and chicken thighs, and simmer for 15 mins, skimming off any impurities.
step 2
Discard the water and drain the meat. Clean the stockpot, then add 2 litres water and return the meat to the pot. Add two pinches of salt and the ground white pepper, ginger, star anise, Szechuan peppercorns and spring onions. Bring to the boil, then simmer, covered, over a medium heat for 1 hr.
step 3
Meanwhile, prepare all the condiments by putting them in small dipping bowls.
step 4
Once the stock is ready, remove the ribs and chicken and shred the meat using two forks. Strain the stock and discard the spices, spring onions and ginger. Bring the stock to the boil.
step 5
Divide the noodles between two large, wide bowls. Garnish around the noodles with the bean curd skin, mushrooms, spring onions, chillies, shallots, Romaine lettuce, spinach, tiger prawns and coriander. Add the shredded cooked meats. Ladle the hot stock over each bowl, covering all the ingredients.
step 6
Serve with the condiments and season with your favourites. Eat the noodles, then drink the soup broth at the end.
