China · Home-style
Braised Pork Ribs with Potatoes
Pork ribs caramelized in sugar and braised with potato in a soy and bean paste broth until the meat falls off the bone.
This is northern Chinese home cooking at its most forgiving: a pot of ribs, a few potatoes and a cupboard of seasonings, left alone for an hour. The sugar coloring gives the finished sauce its deep color and a faint sweetness that balances the bean paste. The ribs must be dried properly after blanching, since wet meat hitting hot caramel spatters badly.
Ingredients
- pork ribs750 g
- potato300 g
- ginger30 g
- scallion25 g
- cooking wine25 ml
- sugar10 g
- dried chili5 g
- star anise1 g
- Sichuan peppercorn1 g
- cassia bark1 g
- light soy sauce10 ml
- dark soy sauce5 ml
- oyster sauce5 ml
- yellow bean paste5 g
- salt3 g
- boiling water700 ml
- cooking oil20 ml
Directions
- 1
Prepare the potato: peel three hundred grams of potato and cut it into irregular rolling-cut chunks. As soon as they are cut, drop them into a bowl of cold water so they do not oxidize and go black.
- 2
Prepare the scallion and ginger: slice all thirty grams of ginger thinly and divide it in two. Trim twenty-five grams of scallion; tie fifteen grams into a knot and finely chop the remaining ten grams.
- 3
Start the water: put the kettle on to boil seven hundred milliliters of water, so it is ready by the time the searing is done.
- 4
Season in one go: pour the remaining ten milliliters of cooking wine down the side of the hot wok, then tip in the contents of the sauce bowl and stir-fry for about thirty seconds until the sauce coats the ribs.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.