「Braised Pork Ribs with Potatoes」

Ingredients and amounts

• 750g pork ribs
• 300g potatoes
• 30g ginger (divided: 15g for blanching, 15g for stir-frying)
• 25g scallions (divided: 15g tied into a knot, 10g chopped)
• 25ml cooking wine (divided: 15ml for blanching, 10ml for stir-frying)
• 10g white sugar
• 5g dried chili peppers
• 1g star anise (about 1-2 pieces)
• 1g Sichuan peppercorns (about 10 grains)
• 1g cinnamon stick (a small piece)
• 10ml light soy sauce
• 5ml dark soy sauce
• 5ml oyster sauce
• 5g fermented soybean paste
• 3g salt (for final seasoning)
• 700ml boiling water
• 20ml cooking oil

Step-by-step method

1. 1

   Step 1

   Peel the 300g potatoes and cut into irregular rolling-cut chunks. Immediately soak in a bowl of clean water to prevent oxidation and set aside.

2. 2

   Step 2

   Slice the 30g ginger into thin pieces (divided into two 15g portions). Prepare the 25g scallions: tie 15g into a knot and finely chop the remaining 10g.

3. 3

   Step 3

   In a small bowl, combine 10ml light soy sauce, 5ml dark soy sauce, 5ml oyster sauce, and 5g fermented soybean paste. Stir thoroughly and set aside within easy reach.

4. 4

   Step 4

   On a small plate, place 5g dried chili peppers, 1g star anise, 1g Sichuan peppercorns, 1g cinnamon stick, and 15g ginger slices. Set aside.

5. 5

   Step 5

   Start boiling 700ml of water in an electric kettle so it is ready when needed.

6. 6

   Step 6

   Place the 750g pork ribs in cold water in a pot. Add 15g scallion knot, 15g ginger slices, and 15ml cooking wine. Bring to a boil over high heat, then continue boiling for 2 minutes to release impurities.

7. 7

   Step 7

   Remove the ribs and rinse thoroughly with hot water to remove any remaining scum (cold water will cause the meat to tighten and become tough).

8. 8

   Step 8

   Pat the ribs completely dry with paper towels to prevent oil splattering during frying. Set aside near the wok.

9. 9

   Step 9

   Heat the wok over medium-low heat and add 20ml cooking oil. Add 10g white sugar and stir constantly until it melts, bubbles, and turns a reddish-brown caramel color.

10. 10

    Step 10

    Quickly add the thoroughly dried 750g ribs and increase to medium-high heat. Stir-fry for 2-3 minutes until both sides are lightly golden and evenly coated with caramel.

11. 11

    Step 11

    Push the ribs to one side of the wok and add the spice plate directly to the exposed oil. Stir-fry for about 10 seconds to release the aromatics.

12. 12

    Step 12

    Pour the remaining 10ml cooking wine along the edge of the wok to create wok hei. Then immediately add the sauce bowl and stir-fry for about 30 seconds until the ribs are well coated.

13. 13

    Step 13

    Pour in 700ml of boiling water (enough to submerge the ribs). Bring to a boil over high heat, then cover and reduce to low heat. Simmer for 40 minutes.

14. 14

    Step 14

    After 40 minutes, uncover and drain the soaked 300g potatoes. Add them to the wok, re-cover, and continue simmering over low heat for 15-20 minutes until a chopstick easily pierces the potatoes.

15. 15

    Step 15

    Uncover, add 3g salt (adjust to taste). Increase to high heat and stir-fry for 3-5 minutes to reduce the sauce until it thickens and coats the ribs and potatoes evenly. Turn off the heat.

16. 16

    Step 16

    Transfer to a serving plate and sprinkle the reserved 10g chopped scallions on top as garnish.