Ingredients

• 1kgbeef short ribs
• 2tablespoons vegetable oil
• 3cinnamon quills
• 3star anise
• ½ teaspoon cloves
• 1heaped teaspoon black peppercorns
• 1heaped teaspoon Szechuan peppercorns
• 4knobs ginger, sliced
• 6cloves garlic, crushed
• 4stalks spring onions, chopped into 5cm lengths
• 4baby leeks, or the white of one leek, roughly chopped
• 4-6fresh red chillies, slit in half
• 4-6dried long red chillies
• Peeled rind of one orange
• 3cups shao hsing wine
• 2cups dark soy
• 1cup light soy
• ½cup dark vinegar
• 120gChinese rock sugar, bashed in a mortar and pestle
• Extra soy and rick sugar, if required

• ½ cup rice wine vinegar
• ¼cup white sugar
• 1red chilli
• 2dried long red chilli
• 1cinnamon quill
• 5black peppercorns
• 3cloves
• 1star anise
• 1Lebanese cucumber, long wedges
• 2baby turnip, sliced into rounds
• 2red radish, sliced into rounds
• 4eggs, room temperature
• Steamed rice, to serve
• Fresh coriander leaves, to serve

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Method

1. Prepare ribs by cutting between the bones into individual ribs. Render off excess fat in a hot pan.

2. Heat oil in a pressure cooker over medium heat, add cinnamon, star anise, cloves, peppercorns, ginger and garlic and cook for 2-3 minutes until aromatic. Add spring onion, leek, chilli, orange rind, shao hsing wine, soy, vinegar and ¾ of the sugar, bring to the boil. Taste the liquid and add remaining sugar if required. Add ribs, close lid, bring up to pressure over high heat and cook for 1 hour. Cool to release pressure, check if meat is tender, if it is, remove from pressure cooker and reduce sauce. Adjust sauce for saltiness/sweetness with extra soy sauce or sugar if required then strain, reserving the chilli.

3. For pickles, bring vinegar, sugar, chillies and spices to the boil in a medium saucepan. Remove from heat and set aside to infuse. Place vegetables in a large bowl and pour over hot pickling liquid. Steep for 10-15 minutes and drain.

4. For soft-boiled eggs, bring a saucepan of water to the boil. Gently lower eggs into water and cook for exactly 5 minutes. Remove and transfer to a bowl of cold water to stop eggs cooking. Peel and place in serving bowl. Pour over some of the beef braising liquor.

5. To serve, slice beef pieces in two, place in serving dish with chilli and ladle over braising liquor, serve with pickles, egg, rice and coriander.