Tender Braised Pork Ribs in the Pressure Cooker
Effortless Pressure Cooker Pork Rib Stew: Easy and Delicious!
Make succulent and tender braised pork ribs quickly and easily using a pressure cooker! This recipe is perfect for a quick, delicious home-cooked meal.
Main Ingredients- 2kg pork ribs, cut into serving pieces
- 2 onions, roughly chopped
- 1/2 Korean radish (mu), cut into large chunks
- 1 large leek, diagonally sliced
- A handful of jujubes (dates), pitted
- A handful of chestnuts, peeled
- Assorted mushrooms (e.g., shiitake, oyster mushrooms), prepared
- A pinch of turmeric powder
- Fresh ginger, sliced
- A splash of cooking wine (cheongju)
Flavorful Marinade- 10 Tbsp soy sauce
- 2 Tbsp sugar (brown or white)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp cooking wine (cheongju)
- 2 Tbsp plum extract (maesilcheong)
- Pinch of black pepper
- 1 Tbsp sesame oil
- 2 Tbsp corn syrup (mulyeot) for gloss and sweetness
- 150g water
- 10 Tbsp soy sauce
- 2 Tbsp sugar (brown or white)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp cooking wine (cheongju)
- 2 Tbsp plum extract (maesilcheong)
- Pinch of black pepper
- 1 Tbsp sesame oil
- 2 Tbsp corn syrup (mulyeot) for gloss and sweetness
- 150g water
Cooking Instructions
Step 1
Trim any excess fat from the pork ribs. Soak them in rice water for about 20 minutes to remove any residual blood. This step is crucial for a clean flavor and color.
Step 2
Bring a pot of water to a boil. Add a pinch of turmeric powder, sliced ginger, and a splash of cooking wine. Submerge the pork ribs and blanch them for 5 minutes. This process helps to further eliminate any gamey odors and impurities.
Step 3
Rinse the blanched ribs under cold running water. In a separate bowl, combine all the marinade ingredients: soy sauce, sugar, minced garlic, minced ginger, cooking wine, plum extract, black pepper, sesame oil, corn syrup, and water. Whisk well until thoroughly mixed.
Step 4
Prepare the vegetables by chopping the onions roughly and cutting the Korean radish into large, bite-sized chunks. Pit the jujubes and peel the chestnuts. Clean and prepare your chosen mushrooms.
Step 5
Place the drained pork ribs into your pressure cooker. Pour the prepared marinade over the ribs, ensuring they are evenly coated. Secure the lid. Bring to high heat, and once pressure is reached (when the valve starts to whistle or jiggle), reduce the heat to medium-low and cook for approximately 20 minutes. After about 10 minutes of cooking, carefully open the pressure cooker (follow manufacturer instructions for safe depressurization), add the radish, onions, jujubes, and chestnuts, then re-secure the lid and continue cooking for the remaining time.
Step 6
Once the cooking time is complete and the pressure has safely released, carefully open the lid. Check if the ribs are tender. If they are, add the prepared mushrooms and simmer for a few more minutes until the mushrooms are cooked through and have imparted their flavor.
Step 7
Finally, add the diagonally sliced leeks to the pot. Simmer for another 1-2 minutes. The leeks will add a fresh, aromatic finish to the dish.
Step 8
Transfer the delicious braised pork ribs to a serving platter. For an elegant touch, sprinkle with pine nuts. Serve hot with steamed rice for a truly satisfying meal!
