Yen Can Cook ~ Braised Pork Ribs
This simple and hassle-free braised recipe requires no marinating or complex steps. It is super easy to go through simple steps of blanching the ingredients, frying the sugar, stewing, and thickening the sauce. Other vegetables like carrots, potatoes, and winter melon can be also added based on this version. I added in a few boiled egg for a more wholesome meal.
How to get tender braised pork ribs? The answer is time. The pork ribs need to be simmered for at least 45 minutes to get them tender.
Other braised pork ribs recipe:-
Braised Pork with Peanuts & Bean Curd Sheets
Ingredients (Serve: 3-4)
600g-700g pork ribs
40g rock sugar
1 thumb-sized ginger, sliced
4 cloves garlic
2 stalks scallion, cut into 8cm lengthwise
2 tablespoons soy sauce
1 tablespoon Chinese cooking wine (Shaoxing Wine)
1 tablespoon dark soy sauce
600ml – 700ml hot water
Cooking oil
White sesame or chopped spring onion for garnishing (optional)
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Step 1: Clean the pork ribs then together with ginger and cooking wine, put them into a pot of water and bring to a boil, to remove blood and impurities. Remove, drain and set aside.
Step 2: Heat oil in wok and then add in sugar. With medium heat, stir the rock sugar continuously until melts and slightly browned. Don’t over cook the rock sugar at this step as it will cause the bitterness flavour to the dish.
Step 3: Add in pork ribs (Step 1) and stir fry until the ribs get colored and slightly seared. Add in garlic, ginger and scallion, stir fry until aromatic.
Step 4: Pour in hot water to fully cover the pork ribs. Also add in soy sauce, dark soy sauce and cooking wine, bring to a boil and simmer for 45-60 minutes with low heat or until the pork ribs are tender. HOT water can be added if the gravy runs dry. Stir occasionally to avoid burning on the bottom.
Note: Add in vegetable or boiled egg as per desired in this step.
Step 5: Open the lid, pick out scallion, garlic and ginger. Turn to high heat to thicken the sauce. At this stage, keep stirring the ribs to them evenly coated with the sauce.
Step 6: Sprinkle with white sesame and serve.
HAPPY COOKING! #stayhealthy #staysafe
Oh! This is very good with lots of rice and the chap! But I will eat this direct with no rice and must have at least two eggs. LOL!
PH, it’s exactly how I had it when I cook this dish, pork ribs + 2 eggs, without rice. 🙂
Is it because of the caramelised rock sugar that gave your pork ribs that nice brown colour? I don’t cook with sugar at home so this is out. ^_~ P/S: Wah, you took the time to carve the hard-boiled eggs for presentation….good job! 😀
kris, ya, caramelized the rock sugar can browned the surface of the pork ribs.
Haha, I carved the eggs to enable them to absorb the flavour more. LOL