Yunnan Braised Pork Ribs

• The Stock
• 2 pounds pork ribs
• 3 cups water
• 3 slices of fresh ginger
• 1 anise
• 1 tablespoon chinese cooking wine
• 1 daikon, peeled and sliced 1 inch thickness
• 1 sprig of green onion
• To Serve
• 2/3 cup stock
• 2 cubes of Chinese fermented bean curd
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon raw cane sugar
• 1 teaspoon good quality sesame oil
• cilantro for garnish

1. Wash pork ribs, and blanch in boiling water to remove scum; refill the pot with ribs, water, ginger, anise, green onion, wine and simmer in low heat for 1 hour (continue to spoon the scums to keep stock clear); throw in daikon in the next hour and cook until daikon is cooked, or pork is almost falling out the bone. Strain the ribs (a few daikons) onto a serving plate
2. In a separate bowl, mix in the stock, fermented bean curd, salt, sugar, and sesame oil; taste and adjust to your sweetness or saltness, pour it onto the ribs, and toss it gently in the sauce.
3. Let the dish sit in room temperature for about 15 minutes before serving. Garnish with cilantro and serve with rice.

stock, pork ribs, water, ginger, anise, chinese cooking wine, daikon, green onion, stock, curd, salt, cane sugar, sesame oil, cilantro

Taken from food52.com/recipes/16231-yunnan-braised-pork-ribs (may not work)