@doobydobap: If McRib was Chinese Dong Po Mc Rib Ingredients 1 kg pork ribs 3 stalks scallion 1 knob ginger, thinly sliced 1 head garlic, cloves separated 1 cup soy sauce 1/2 cup dark soy sauce 1/2 cup Shaoxing wine 1/4 cup sugar 1/4 cup rock sugar 2 star anise 1/2 tsp Chinese five spice About 2 L water, or enough to submerge Brioche Buns Onion & Cilantro for Garnish Method Blanch the ribs Bring a pot of water to a boil. Add ribs and boil for 10 minutes to clean them and remove scum. Drain and rinse. Pat dry. Place on a wire rack and let cool completely. Fry for color and structure Heat oil to 170C. Fry ribs for about 15 minutes until lightly golden. Drain on a rack. Braise Dongpo style In a large pot, add scallion, ginger, garlic, soy sauce, dark soy sauce, Shaoxing wine, sugar, rock sugar, star anise, and five spice. Add ribs, then add enough water to submerge, around 2 L. Bring to a simmer. Place a cartouche (parchment lid) directly on the surface, then cover with a lid. Simmer on the lowest heat for 3 hours, until very tender. Pro tip, rest overnight Let the ribs cool in the braising liquid, then refrigerate overnight. Reheat the next day over medium heat. The flavor deepens and the ribs stay intact and easier to handle. Optional glaze Sprinkle a little brown sugar over the ribs and broil briefly, or torch, for a smoky caramelized finish. Build the Dong Po Mc Rib Slide the bones out. Pile the meat on brioche burger buns. Garnish with thinly sliced onion and cilantro, or pickles if you are not a cucumber hater.

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Friday 16 January 2026 22:23:37 GMT