I am sharing a braised pork ribs recipe today that requires some pre-cooking before putting everything into the claypot. These steps are very common, but also essential to bring out the flavours of the main ingredients. You can apply these steps to other slow cooking recipes too!
This recipe is written by Cherry Tang, a London-based food writer specialising in Cantonese home cooking.
Equipment Serves: 2
Ingredients for braised pork ribs with chestnuts and black garlic
Ingredients Part 1
Ingredients Part 3
- ½ tsp black vinegar
- ½ tsp cornflour
- 4 tsp water
Method for braised pork ribs with chestnuts and black garlic
- First, prepare the pork ribs. Use a cleaver to chop the ribs into 4-5cm long portions. Bring a saucepan full of water to the boil, and then put all the pork ribs in it. Boil for 5 to 6 minutes, remove the pork from the pan and then rinse under tap water for a minute. Pat dry and then set aside. This step is to get rid of any impurities in the meat.
- Cut the ginger into 3 to 4 chunks, and then use the flat side of a knife to smack each of them a couple of times. Cut each stalk of the spring onions into 3 roughly equal sized pieces.
- Heat a wok or frying pan with 3 tbsp vegetable oil. Fry the ginger and spring onions for a minute over medium heat. Add all the sauces listed in part 1 to the wok, and then fry for another minute to release the flavours.
- Add the pork and whole chestnuts to the wok. Stir fry a few times to make sure all the ingredients are well coated with the sauce.
- Heat the claypot on a low heat, and then transfer everything from the wok to the pot. Add all the seasonings listed in part 2. Move the ribs to the bottom of the pot, leaving the chestnuts on the top to avoid them becoming too soft. Turn up the heat to medium to bring the liquid to the boil, then turn it back down again, and cover to cook for 20 minutes.
- Open the lid, add the black vinegar in part 3, and then leave it to simmer for 5 minutes.
- Mix the cornflour and water in part 3, and then add to the pot to thicken the sauce. There should still be excess sauce in the pot. Add some water to loosen it up if it becomes too thick.
- Serve the dish directly in the claypot. The meat should come off the bone easily, with a slightly bouncy texture.