braised pork ribs

Tender braised pork belly served up with a thick soy bean paste spiced with cinnamon and star anise. Use meat cuts like pork belly and pork shoulder for the most tender texture!

Braised Pork in Soy Bean Paste

pork

li water (or more as needed)

ginger

garlic

onion

cinnamon quill

star anise

1½ tbsp salted soy bean paste

tbsp light soy sauce

oyster sauce

tbsp Chinese wine

tsp sesame oil

tbsp sugar (or more as needed)

tbsp maltose (or honey)

tbsp corn flour

water

Some chopped spring onion (or cilantro)

In a Dutch oven or skillet, heat up 1 - 2 tbsps oil over high heat. Once hot, stir fry ginger, garlic, and spring onion for 15 - 20 seconds until they release their fragrance.

Add cinnamon bark and star anise, and stir-fry for a few more seconds. Add water and bring to a boil.

Tip in the seasonings and gently put in the pork belly. Bring to a boil again.

Then reduce heat until the liquid is at a steady simmer. Braise for 2 - 2.5 hours, or until the pork is as tender as you&#39;d like it. Note: If the liquid reduces too quickly before the pork is tender enough, add a bit more water as needed, and continue braising until the meat reaches the tenderness you want.

Dish out the pork and set aside to cool.

Cook the pork

Strain the braising liquid into a small saucepan (discard the solids). If there isn&#39;t much liquid left, add 2 - 3 tbsps water and bring to a gentle simmer.

Sweeten with sugar and maltose (or honey), to your taste, to balance the saltiness of the soy bean paste.

Thicken with corn starch slurry until it has the consistency of a thick glaze. Note: If you added more water to the sauce, you may need to prepare extra slurry for thickening it.

Cook the sauce

Slice the braised pork into 2-cm thickness (or thinner, if you prefer). Arrange on a serving plate. Spoon the thick sauce all over and garnish with chopped spring onion or cilantro. Serve immediately.

Garnish and serve

Braised pork ribs and taro stew is one of those lesser known Chinese comfort food dishes that our family used to make during the colder months. Pork ribs and Taro braised in the stock created from the pork ribs makes this dish especially tasty!

Braised Pork Ribs with Taro

shaoxing wine

soy sauce

salt

sugar

oil (plus ½ cup)

ginger ((smashed

shallots ((minced))

garlic ((smashed lightly))

Shaoxing wine

bean sauce

hoisin sauce

five spice powder

white pepper

sesame oil

chicken stock

scallions

Combine the ribs with the marinade ingredients and marinate for 20 minutes. Heat 2 tablespoons of oil in a wok or Dutch oven over medium high heat. Add the smashed ginger and sear the ribs for 1 minute on each side until browned.

Turn the heat down to medium and add the shallots and garlic. Stir-fry for another minute and add the Shaoxing wine, ground bean sauce, hoisin sauce, soy sauce, salt, five spice powder, white pepper, and sesame oil. Stir-fry the ribs for another minute.

Add the chicken stock, bring to a boil, and adjust the heat to a slow simmer. Cover and cook for 45 minutes, checking and stirring the mixture every 10 minutes. The ribs should be submerged in the liquid at the beginning and the sauce should reduce slightly but the braised pork ribs should still look a little soupy at the end of the 45 minutes so add more water or chicken stock if needed.

While the ribs are cooking, heat ½ cup vegetable oil to 300 degrees F in a wok or cast iron pan and add the taro, spreading the pieces out so there is a single layer. Fry on each side until they just start to turn brown and have a slight crust on them, about a minute on each side. Drain the excess oil and toss the taro with a large pinch of salt. This process give the taro a light crust and prevents it from becoming mushy after cooking with the ribs.

Once the ribs have been simmering for 45 minutes, they should be tender. There should be quite a bit of standing liquid remaining. Add the taro, and gently fold the mixture together to coat the taro pieces with liquid. Let cook for another 15 minutes, giving everything a gentle stir every 2-3 minutes. If the liquid dries up completely, add another cup of water or chicken stock (the taro will absorb it).

Try a piece of taro and check for doneness. It should be flaky and cooked through. Cook longer if you want the taro softer. Stir in the scallions and serve.

This classic Italian Sunday lunch recipe is made with pork ribs cooked in a rich tomato sauce until the meat is succulent and tender. Traditionally, this dish is divided into 2 courses but you can make 2 meals out of it. Cook once eat twice!&nbsp;

Italian Braised Pork Ribs with Pasta

320 g elicoidali pasta tubes ((11 ounces)

pork ((28

carrots

celery

bay leaf

chili pepper (peperoncino) (optional)

g tomato passata (or chopped peeled tomatoes (11 ounces))

8-10 cherry tomatoes

dry white wine ((or red if you prefer))

beef or chicken stock (if required)

(for

black pepper (to taste)

extra virgin olive oil

Trim some fat off the ribs and cut them in half. Most of mine didn’t have a hard bone. You can ask your butcher to do this or look for boneless ribs.&nbsp;Rub the ribs with some sea salt.

Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it’s less spicy!

Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.&nbsp;

Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don’t let them burn. Add more olive oil if necessary.&nbsp;

Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.&nbsp;

Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.

Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.

When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.&nbsp;

Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!&nbsp;

When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!

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Top 3 braised pork ribs recipes from across the web

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Braised Pork in Soy Bean Paste

Braised Pork Ribs with Taro

Italian Braised Pork Ribs with Past...

The most viewed braised pork ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine