Braised Pork Ribs - Super Easy Chinese Recipe

The Chinese-style braised pork ribs recipe is one of the easiest recipes I’ve made so far. I love this dish and have tried several versions, but this one is the most straightforward, incredibly flavorful, and forgiving, with plenty of room for error.

In this article, I’ve documented every step, listed the ingredients you’ll need, and shared some handy tips to help you achieve the best results, just like those at your favorite Chinese restaurant.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/braised-pork-ribs/ )

Ingredients A (marinate)
600g pork ribs
1 tsp salt
1 tbsp light soy sauce

Ingredients B
1-inch ginger (cut into slices)
3 stalks spring onions (cut into sections)
1 star anise
6 cloves
1 cinnamon bark
2 tbsp Shaoxing wine
2 tbsp black vinegar
2 tbsp light soy sauce
3/5 tsp Chinese five-spice powder
1/2 tsp ground white pepper
20g rock sugar
Sufficint water to braise pork
Vegetable oil to deep-fry the pork and saute the aromatics

Method:
1. Marinate the pork ribs with salt and light soy sauce for at least half a day or overnight if time permits.
2. Meanwhile, prepare the other ingredients: slices of ginger, sections of spring onion, and get ready star anise, cloves, and a piece of cinnamon bark.
3. Heat some oil in a pan to about 180°C, and deep-fry the pork ribs until they’re golden brown on both sides. Once they’re done, remove the ribs from the oil. Then, pour away most of the oil, leaving about two tablespoons in the pan.
4. Use the remaining oil to sauté the ginger slices and spring onion sections until fragrant. Then, add the star anise, cloves, and cinnamon bark.
5. Now, return the deep-fried pork ribs to the pan and mix everything together well.
6. Next, season the pork ribs with Chinese wine, vinegar, light soy sauce, Chinese five-spice powder, ground white pepper, and rock sugar.
7. Add just enough water to cover the ribs. Bring the water to a boil, then lower the heat to a gentle simmer. Braise the pork ribs for about 1.5 hours or until they’re tender. While braising, check the water level periodically and add more if needed. Flip the ribs occasionally to ensure they cook evenly.
8. Once the ribs are tender, remove them from the pan. Strain the braising liquid through a mesh strainer to catch the aromatics to get the clear liquid.
9. Return the liquid to the pan and boil it until its volume is reduced by half. Then, add the cornstarch slurry to thicken it into a rich, glossy gravy.
10. Finally, return the pork ribs to the pan and let the sauce coat them thoroughly. Once they’re all well-coated, remove from the pan and serve.
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The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246

Borrtex - A Quick Coffee

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