Hearty Braised Pork Ribs Made with Affordable Pork Hind Leg
DIY Braised Pork Ribs Recipe Using Pork Hind Leg
Craving braised pork ribs but hesitant about the price? This ‘hack’ recipe uses incredibly affordable pork hind leg to create a delicious and satisfying dish. Enjoy restaurant-quality ribs right in your own kitchen!
Main Ingredients- Pork hind leg, 1.2kg
- Carrots, 1.5 medium
- Onions, 1.5 medium
- Whole garlic cloves, 1 handful (approx. 10-15 cloves)
- Soju (Korean rice wine), 1/2 cup (100ml)
- Chili peppers (green or red), 2-3
Braising Sauce Ingredients- Store-bought braised pork sauce (for pork or beef ribs), half portion (approx. 110ml)
- Grate-made pear juice drink, half of a small can (approx. 150ml)
- Soy sauce, 3-4 tablespoons
- Sesame oil, 1/2 tablespoon
- Minced garlic, equivalent to 2-3 cloves (approx. 1 teaspoon)
- Black pepper, a pinch (2 twists)
- Store-bought braised pork sauce (for pork or beef ribs), half portion (approx. 110ml)
- Grate-made pear juice drink, half of a small can (approx. 150ml)
- Soy sauce, 3-4 tablespoons
- Sesame oil, 1/2 tablespoon
- Minced garlic, equivalent to 2-3 cloves (approx. 1 teaspoon)
- Black pepper, a pinch (2 twists)
Cooking Instructions
Step 1
First, prepare the pork hind leg. If the butcher has already tenderized the meat, it will result in an even more tender dish. Place the meat in a large pot, add enough water to cover it, and pour in half a cup of soju. This step is crucial for effectively removing any gamey odors from the pork. Boil for about 10 to 15 minutes to draw out impurities and blood.
Step 2
While the pork is parboiling, prepare the vegetables. Peel the carrots and round off the sharp edges. Peel the onions and cut them into quarters. Set aside a handful of whole garlic cloves.
Step 3
Now, let’s make the flavorful braising sauce! Prepare your store-bought braised pork sauce and use about half of it (approximately 110ml). It doesn’t matter if it’s a sauce specifically for pork ribs or beef ribs; either will work wonderfully for this dish.
Step 4
Add half of a small can of ‘Grate-made Pear Juice’ (about 150ml). This pear juice not only tenderizes the meat but also adds a natural sweetness and enhances the overall flavor. Next, incorporate 3-4 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, a pinch of black pepper (give it two twists), and minced garlic equivalent to 2-3 cloves. Mix all these ingredients thoroughly until well combined.
Step 5
Drain the parboiled pork and rinse it briefly under cold water to ensure it’s clean. Pat it dry. Place the meat in a large bowl or container and pour the prepared sauce over it. Gently toss and mix the pork with the sauce, ensuring each piece is evenly coated. You can use your hands for this to make sure the marinade gets into every nook and cranny.
Step 6
Transfer the marinated pork into an airtight container or a zip-top bag. Refrigerate and let it marinate for at least half a day (12 hours) to a full day (24 hours). This extended marination time allows the flavors to deeply penetrate the meat, resulting in a much more delicious braised dish. The longer it marinates, the richer the flavor will be.
Step 7
Now, cook the braised pork to your preference. If you prefer a brothier style of braised ribs, place the marinated meat, vegetables, garlic, and chili peppers in a pot. Bring to a boil, then simmer over medium-low heat for about 20-30 minutes. For a thicker, more concentrated sauce that clings to the meat, continue to simmer until the sauce has reduced and thickened. (Pro Tip: If you have leftover sauce from the brothier version, you can add rice cakes (tteok) to make a delicious tteokbokki-style dish!)
