I think it’s just so warming, comforting and friggin’ delicious! The second time, only use enough water to cover the pork. It’s a bit like putting olive or cheese on top of a green salad. In this recipe, my mom uses red fermented bean curd to add a complex flavor to the sauce. Can I omit the nutmeg? Was it because I skipped the step of thicken the sauce, and also served them directly out from the soup? As a food blogger, I have the habit of constantly exploring new flavors and cooking techniques. Switch on your slow cooker and braise on … Facebook Tweet. Although we rarely do that step because it’s too messy. Your email address will not be published. Pour the sauce ingredients on top. My family keeps Kosher so we don’t eat pork. The flavors are so finely balanced. Hi Mai, yes, you can throw out the water after the first boil to get rid of the scum. Freezer-friendly and perfect for meal prep. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Share. Despite the fact that I’ve been following my mom’s recipe closely, there are a few things I do slightly differently. It’s nice that now we have one more option to shop Asian grocery! I just cooked this last week and it was so delicious — takes me back to my childhood. Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month. Delicious! However, there are certain habits that I rarely deviate from. Thanks Maggie! Luurve it! Stir to mix well. Bring to a boil over medium high heat, then turn to medium heat. Hi Jane, sorry about that! Place in a metal baking pan. Cook noodles according to the instructions. In any event, I still skim both the froth and fat and discard. My husband is Chinese and this is one of my standard go-to’s for when I want to make Chinese food for him. 图片和文字未经授权，禁止转载和使用。. I then added cilantro and shredded nappa cabbage as toppings. If I ask for baby back ribs to be cut in half, will this do the trick? I hope the texture still turned out tender. (*Footnote 2). The smaller ribs will absorb flavor more easily and it requires less cooking time to turn tender. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Lay potatoes, carrots and onions in the slow cooker, followed by the pork ribs. Smash with the back of a spoon until the bean curd dissolves. I’d love to see what you come up with. You mentioned earlier on in the explanation that your mom used to pack these ribs with seven grain rice. Compared to many recipes out there, my family does a few things differently, to make the cooking easier to approach and the results extra delicious. Whenever I serve this dish, I remember the good old times back in China. Contrary to the common practice of selecting meaty ribs, Chinese cooking prefers smaller ribs with thin layers of meat, so the meat will be more flavorful. By tom. Hello Maggie! I strongly recommend soaking the ribs in cold water overnight and discarding it or else discarding the blanch water after 5 minutes and adding fresh. There is one ingredient in this recipe that you might not be able to obtain easily outside of China – the red fermented bean curd. All Note, you might not need to add all the cornstarch slurry. My mom rarely does this because she usually freezes the pork in small batches, and cooks vegetables with the pork when she reheats it. We’re also in Austin and love your traditional recipes!! Log in, Sichuan style braised ribs and potatoes. To answer your question, you should mash it and add it to the broth. Called Fermented Rose Bean Curd for those looking for it. This recipe is easy to make, easy to source and I highly recommend it. Alternatively, you can transfer the pork and vegetables into a large bowl. Line a baking sheet with parchment paper and place the ribs on top. Hi Gamble, I’m so happy to hear you enjoy the dish! So my mom never browns the meat, but blanches it instead. Wash pork ribs til water runs clear, blanch in boiling water to remove grime, drain and set aside. Perhaps 20 minutes? Boil for 5 minutes while skimming the foam off the top with a spoon. My husband and I are both chefs, and have been in the biz for 30 years. Mom’s Best Duck Pancakes (春饼, Mandarin Pancakes), Mom’s Best Chinese Gravy Noodles (Da Lu Mein, 打卤面), Mom’s Best Braised Chicken Stew with Mushrooms, The Mala Market Brass Hot Pot & Hot Pot Base Giveaway, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). https://www.yummly.com/recipes/baked-pork-ribs-with-potatoes This is quite unknown out side of China, but I like it a lot. Hi Jackie, yeah you can cook the dish without nutmeg. This recipe is so easy and even without all of the ingredients it was absolutely delicious! Notify me of followup comments via e-mail. You add only the ingredients that do not contain salt at the beginning. I decided to cook Chinese radish with the potatoes and carrots so ended up cooking the ribs in the morning and the root vegetables later in the day. Does the “blanching” concept in general imply to throw away the water after the blanching? Your recipe requires only “skimming the foam” but does not require to throw away the water. Serving with noodles. https://www.yummly.com/recipes/braised-country-style-pork-ribs Will the dish be good without it? For example, making braised pork ribs using the recipe passed down from my grandma, and serving it with steamed rice. As it happened, I needed to do some shopping this week so I picked up the fermented bean curd and some delicious, fatty pork ribs. I would reduce the salt first. So, do not use the white type in this recipe. I’m impressed that the sodium level is only 625 mg! Everything was made from scratch. Hi I don’t see footnotes. Add light soy sauce, dark soy sauce, sugar, and salt. Healthy dish. Continue simmering for 15 minutes, until the vegetables turn tender. Do I mash the tofu or use it as is when adding to the recipe? Save Pin Print. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. The pork will still taste very nice. My husband is super averse to any strong flavors (he’s even weird about things like oregano and celery), but he really liked it! Not only does it shorten the cooking time, but it also makes the pork less likely to stick to the pan. You can also use soy sauce to replace light soy sauce, which reduces the sodium further. Add more slurry and stir if you want to thicken the sauce more. Thanks for sharing dis recipe to us!!! So always add soy sauce and salt when the braising is halfway finished, when the meat starts to turn soft, but still has enough time to absorb the flavor and the saltiness. Thanks. Hi, I believe you’re missing the footnotes for this recipie! Whisk well until the cornstarch dissolves completely. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Chinese Sticky Rice with Ribs (Lo Mai Fun), An Introduction to Chinese Herbal Soup Ingredients, Chinese Five Spice Powder—Basic Homemade Version, 1 tbsp.