Braised Pork Ribs with Pomelo Peel in Abalone Sauce

Braised Pork Ribs with Pomelo Peel in Abalone Sauce

　　Braised Pork Ribs with Pomelo Peel in Abalone Sauce

　　Braised Pork Ribs with Pomelo Peel in Abalone Sauce is a well-known delicacy from Guangzhou, featuring Cantonese cuisine. The first bite reveals no identifiable ingredients, yet the texture is tender yet firm, rich and full-bodied, with absolutely no bitterness from the pomelo peel, showcasing the art of marination. Its preparation is also quite meticulous. First, the bitterness is removed from the pomelo peel, which is then arranged on an iron plate, bordered with baby bok choy, and finally topped with abalone sauce before serving. This dish combines Chinese and Western elements, offering a unique flavor.

　　You can also try making this at home. First, char the pomelo peel over a flame, scrape off the burnt outer layer, wash it clean, then blanch it thoroughly in boiling water. Squeeze out the excess moisture. Nowadays, many people enjoy eating fish heads, and the leftover fish meat can be used to make a broth. Pan-fry the fish meat until cooked through, place it in a muslin bag, and simmer it in the broth for 20 minutes. Remove the fish meat but keep the broth. Add the pomelo peel to season and braise. Then place the braised pomelo peel in a serving bowl, steam it, and once heated, transfer it onto a serving plate. Pour the prepared abalone sauce over the top, stir to thicken, and drizzle it over the pomelo peel. And there you have it — a delicious and mouthwatering “Braised Pork Ribs with Pomelo Peel in Abalone Sauce.”