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Recipe for Braised Pork Ribs with Potatoes

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Pork ribs
  • Potatoes
  • Ginger
  • Scallions
  • Cooking wine
  • White sugar
  • Dried chili peppers
  • Star anise
  • Sichuan peppercorns
  • Cinnamon bark
  • Light soy sauce
  • Dark soy sauce
  • Oyster sauce
  • Soybean paste
  • Salt
  • Cooking oil

Quantities

Note: The following parameters are precise measurements for a standard 2-3 serving portion.

  • Pork ribs = 750g
  • Potatoes = 300g
  • Ginger = 30g (divided into two portions: 15g for blanching, 15g for stir-frying)
  • Scallions = 25g (divided into two portions: 15g tied into a knot, 10g chopped finely)
  • Cooking wine = 25ml (divided into two portions: 15ml for blanching, 10ml for stir-frying)
  • White sugar = 10g
  • Dried chili peppers = 5g
  • Star anise = 1g (approx. 1-2 pieces)
  • Sichuan peppercorns = 1g (approx. 10 grains)
  • Cinnamon bark = 1g (a small piece)
  • Light soy sauce = 10ml
  • Dark soy sauce = 5ml
  • Oyster sauce = 5ml
  • Soybean paste = 5g
  • Salt = 3g (for final seasoning when reducing the sauce)
  • Boiling water = 700ml
  • Cooking oil = 20ml

Instructions

Prep: Cutting Ingredients and Preventing Oxidation

  • Prepare the potatoes: Peel the 300g of potatoes and cut them into irregular chunks. Immediately soak the cut pieces in a bowl of fresh water to isolate them from oxygen and prevent the surface from turning black. Set aside.
  • Prepare ginger and scallions: Slice all 30g of ginger into thin slices (divided into two 15g portions). Prepare the 25g of scallions: tie 15g into a knot, and finely chop the remaining 10g. Set aside.

Prep: Assembling Sauces and Spices (Quick Access)

  • Prepare the sauce mixture (One-click access): In a small bowl, add 10ml light soy sauce, 5ml dark soy sauce, 5ml oyster sauce, and 5ml soybean paste. Mix thoroughly and place within easy reach of the stove. Set aside.
  • Prepare the spice plate (One-click access): In a small dish, place 5g dried chili peppers, 1g star anise (approx. 1-2 pieces), 1g Sichuan peppercorns (approx. 10 grains), 1g cinnamon bark (a small piece), and the 15g of ginger slices prepared earlier. Set aside.
  • Start boiling water: Turn on the electric kettle to boil 700ml of water. (Ensure the water is ready by the time the stir-frying is complete).

Initial Processing: Blanching and Draining Pork Ribs

  • Blanching in Cold Water: Place 750g of ribs in a pot with cold water. Add 15g of green onion knots, 15g of ginger slices, and 15ml of cooking wine. Bring to a boil over high heat, then maintain a rolling boil for 2 minutes to remove blood scum from inside.
  • Rinse with Hot Water to Prevent Toughening: Remove the ribs. You must rinse off the remaining scum on the surface using hot water (using cold water will cause the meat to contract rapidly and become tough).
  • Thorough Drying (To Prevent Splattering): The cleaned ribs must be thoroughly patted dry with kitchen paper to remove all surface moisture. Place them on a plate next to the wok for later use (to prevent violent splattering when adding the hot caramelized sugar later).

Core Stir-frying: Caramelized Sugar and Aromatics (High-Concurrency Stage)

  • Making the Caramelized Sugar: Heat the wok with cool oil, adding 20ml of cooking oil. Pour in 10g of white sugar. Stir continuously over medium-low heat. Stir-fry until the sugar completely melts and bubbles, turning into a reddish-brown caramel color.
  • Coating and Searing: Quickly add the thoroughly dried 750g of ribs. Increase the heat to medium-high and stir-fry. Sear for about 2-3 minutes until both sides of the ribs are slightly golden and evenly coated with the caramel color.
  • One-Click Aromatic Release: Push a small space in the wok, directly pour in the [Spice Plate]. Use the hot oil at the bottom of the wok to release the aroma for about 10 seconds, bringing out the fat-soluble fragrances of the spices.
  • One-Click Seasoning: Drizzle the remaining 10ml of cooking wine along the edge of the hot wok to release the aroma. Immediately pour in the [Sauce Bowl], stir-fry for about 30 seconds, allowing the sauce to fully coat the ribs and bring out a rich savory flavor.

Braising and Reducing: Glazing and Plating

  • Adding Water for Long Braising: The electric kettle is now boiling. Directly add 700ml of boiling water (enough to cover the ribs). Bring to a boil over high heat. Then cover the pot, reduce to low heat, and simmer continuously for 40 minutes.
  • Adding Potatoes: After 40 minutes, uncover the pot. Take out the 300g of potatoes that have been soaking in water, drain them, and add them to the pot. Cover again and continue simmering over low heat for 15-20 minutes, until the potato chunks can be easily pierced with chopsticks.
  • Seasoning and Reducing the Sauce: Uncover the pot. Add 3g of salt (taste the sauce at this point and adjust slightly according to personal preference). Increase the heat to high and start stir-frying to reduce the sauce. This will take about 3-5 minutes. Stop cooking when the sauce becomes thick and evenly coats the ribs and potatoes.
  • Garnish and Serve: Plate the dish. Evenly sprinkle the pre-processed 10g of chopped green onions on top as a garnish.

Additional Content

If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request.