Tender and Sweet Braised Pork Ribs
Easy Pork Rib Stew Recipe Everyone Will Love
Hello! Today, I’m sharing a recipe for tender and delicious braised pork ribs that everyone will adore. It’s perfect for special occasions or as a satisfying side dish for your rice. It’s not as difficult as you might think, so follow along step by step!
Main Ingredients- 2kg Pork ribs
- 1 pack Baby king oyster mushrooms
- 1/2 Carrot
- 1/4 Daikon radish
- 1 Sweet potato
- 1/2 Onion
- 1 Green onion
Flavorful Braising Sauce- 2 cups Water
- 2 cups Soy sauce
- 1 cup Sugar
- 1/2 cup Minced garlic
- 1/3 cup Sesame oil
- 1 cup Chopped green onion
- Pinch of black pepper
- 1 Red chili pepper
- 2 cups Water
- 2 cups Soy sauce
- 1 cup Sugar
- 1/2 cup Minced garlic
- 1/3 cup Sesame oil
- 1 cup Chopped green onion
- Pinch of black pepper
- 1 Red chili pepper
Cooking Instructions
Step 1
1. Cut the pork ribs into bite-sized pieces. The bones can be tough, so using a knife to cut between the bones will make it easier.
Step 2
Rinse the cut ribs thoroughly under running water. Then, soak them in cold water for about 30 minutes to half a day to remove any blood. Properly draining the blood is key to preventing a gamey smell and achieving a clean flavor. If you’re short on time, adding 2 tablespoons of sugar to lukewarm water can speed up the blood removal process. (We used this method and soaked them for about 30 minutes!)
Step 3
While the ribs are soaking, prepare the delicious braising sauce and chop the vegetables to be added later. Cut the vegetables into manageable pieces.
Step 4
2. Let’s make the flavorful braising sauce! You’ll need: 2 cups water, 2 cups soy sauce, 1 cup sugar, 1/2 cup minced garlic, 1/3 cup sesame oil, 1 cup chopped green onion, a pinch of black pepper, and 1 red chili pepper for a touch of heat.
Step 5
In a large pot, add 1 tablespoon of soybean paste (doenjang) and enough water to cover the ribs. Bring this to a rolling boil. Soybean paste is excellent at masking any gamey odor from the pork. This step is a secret to effectively removing any unpleasant smells when parboiling the ribs.
Step 6
After thoroughly draining the blood, rinse the ribs again under running water. Then, place them in the boiling soybean paste water and parboil for about 5 minutes. Skim off any scum or excess fat that rises to the surface during this process. Parboiling helps to tenderize the meat and removes any remaining blood or impurities, resulting in a cleaner-tasting braised dish.
Step 7
After parboiling, rinse the ribs once more under cold water.
Step 8
Add the prepared braising sauce and about 200ml of additional water to the pot with the rinsed ribs. Cover and simmer over medium-low heat for approximately 40 minutes. It’s important to cook them slowly so the sauce can deeply penetrate the meat.
Step 9
While simmering, skim off any fat or foam that may appear. If you parboiled thoroughly, there shouldn’t be much foam.
Step 10
After 40 minutes, when the ribs are partially cooked, add the daikon radish and sweet potato, cut into large chunks. Continue to cook for another 10 minutes to allow the vegetables to soften.
Step 11
Then, after 5 more minutes, add the carrot and onion, also cut into large pieces. The sweetness from these vegetables will further enhance the flavor of the braised ribs.
Step 12
Finally, after another 5 minutes, add the diagonally sliced green onion and the baby king oyster mushrooms, trimmed and ready to cook. The aromatic green onion and chewy mushrooms will add a wonderful texture.
Step 13
Once all ingredients are cooked, adjust the heat. You can let it simmer over medium heat until the sauce thickens to your desired consistency, or add a little more water if needed to reach your preferred level of richness. Get ready for a beautifully glossy and delicious braised pork dish!
Step 14
3. Your delicious braised pork ribs are ready! Serving them over hot rice is absolutely divine.
Step 15
Leftover ribs can be reheated and enjoyed for a couple of days, and don’t forget the amazing fried rice you can make with the leftover sauce at the end! We enjoyed our ribs over two days, and on the last day, we made a fantastic fried rice with the remaining sauce for a truly satisfying meal.
