Braised Pork Ribs
This Braised Ribs recipe uses mild green and red peppers for color and texture, and introduces one of the many Chinese cooking techniques: braising. This is a brown-braise, which means we will brown the meat before braising it in a flavorful broth. Braising makes a tough piece of meat, like rib meat, fall-off-the-bone tender.
Equipment
- 1 wok
- 1 4 quart saucepan optional, for blanching the ribs
Ingredients
Ingredients
- 2 pork ribs
- 2 scallion
- ½ to 1 tbsp fresh ginger (7 to 15 ml), to taste
- 2 or 3 cloves fresh garlic to taste
- 2 bay leaf
- 2 star anise
- 2 g cinnamon
- 2 green peppers
- 1 red pepper
Seasoning
- starch water 1:1 starch to water, add as needed to thicken sauce
- salt
- ½ tsp sugar, white (granulated) 3 ml
- 1 tsp Shaoxing wine 5 ml
- 1 tsp Dark Soy sauce 5 ml
- 1.5 tsp Light soy sauce 7 ml
- 1 tbsp Oyster sauce 15 ml
- 1 tbsp Pixian Doubanjiang Bean Paste 15 ml
Instructions
Preparation
- Chop the ribs and wash them, then peel the onion, ginger, and garlic, and wash the green and red peppers.
- Chop the green onion, ginger and garlic, and cut the green peppers and red peppers into strips.
Cooking
- Place the ribs in cold water and bring to a boil to blanch, then remove the ribs and clean the pan.2 pork ribs
- Add oil to the wok, then add the ginger, star anise, cinnamon, and bay leaves and sauté in the oil.2 bay leaf, 2 star anise, 2 g cinnamon, ½ to 1 tbsp fresh ginger
- After sautéing, add the ribs and stir fry to brown the ribs.2 pork ribs
- Add the Pixian Doubanjiang bean paste and the light and dark soy sauces.1 tsp Dark Soy sauce, 1 tbsp Pixian Doubanjiang Bean Paste, 1.5 tsp Light soy sauce
- Add enough water to cover the ribs, and cook on low heat for 30 minutes. Then add the remaining seasonings (oyster sauce, cooking wine, sugar, and salt). Before adding the salt, taste the broth for saltiness.salt, ½ tsp sugar, white (granulated), 1 tbsp Oyster sauce, 1 tsp Shaoxing wine
- Add the green and red peppers, green onion, and garlic. Stir-fry for 30 seconds, then add the starch water a bit at a time and stir-fry to thicken the sauce.2 scallion, 2 or 3 cloves fresh garlic, 2 green peppers, 1 red pepper, starch water
- Then add 2 teaspoons (10ml) of oil to put a bright finish on the vegetables, stir-fry evenly for a few seconds to finish.
Video
Notes
- Use mild red and green peppers to this dish bright color.
- Doubanjiang bean paste and light soy sauce have a salty flavor. Before adding salt, test the flavor. Add salt to taste.
- Starch water is mixed 1 part corn or potato starch to 1 part water. It is used to thicken the sauce, and the more you add, the thicker the sauce becomes. This is similar to making gravy. Add a small amount at a time, and stir over the heat. If the sauce still seems thin, add a little more. The amount needed depends on how thick you want the sauce.
Nutrition
Calories: 321kcalCarbohydrates: 21gProtein: 16gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 817mgPotassium: 618mgFiber: 5gSugar: 10gVitamin A: 2436IUVitamin C: 176mgCalcium: 66mgIron: 2mg
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