When tasting for braised pork bones, each bite is filled with the rich aroma of the sauce. The savory and fragrant taste blends perfectly with the tender meat, creating a delightful sensation. Taking a braised bones and succulent pork ribs provides a satisfying and flavorsome experience. For braised pork bones not only offer deliciousness but also boast abundant nutritional value. Pork ribs are rich in protein, fats, carbohydrates, and other essential nutrients, which contribute to overall health benefits. Consuming an appropriate amount of sauce-flavored pork ribs can replenish energy, boost immune function, and maintain vitality.
酱大骨的用料
| Pork bone | 1000g |
| Green onion | 12g |
| Ginger | 8g |
| Star anise | two |
| Tangerine peel | A piece |
| Fragrant leaves | 4 tablets |
| Amomum tsao-ko | one |
| Dried chilli | 8g |
| Cooking wine | 11g |
| Sugar | 5g |
| Sweet bean sauce | 5g |
| Fermented tofu | A piece |
| Oyster sauce | 3g |
| Salt | 2g |
| Chicken powder | 1g |
| Light soy sauce | 5g |
| Scallion | 6g |
Steps:
1.First, let’s prepare the ingredients. Take 2 pounds of pork rib and chop it into evenly-sized pieces. If you don’t have a cleaver at home, you can ask the seller to chop it for you when buying. Once chopped, place the pork ribs in a bowl.
2.Cut one stalk of scallion into sections and slice a small piece of ginger into ginger slices. Next, prepare the spices by adding two star anise, a piece of dried tangerine peel, a few bay leaves, one black cardamom, and a handful of dried red chili peppers.
3.With the ingredients ready, it’s time to blanch the pork ribs. Bring a pot of water to a boil, ensuring there is enough water. Put the pork ribs in cool water. The cool water helps to better remove the blood from the pork ribs. Add 5 grams of cooking wine to reduce any unpleasant scent from the pork bones. Add two slices of ginger. Boil the pork ribs on high heat until the blood is cooked out, removing any impurities that float to the surface. Once the pork turns completely white, remove it from the pot and rinse with clean water to remove any foam and impurities from the pork ribs.
4.Let’s start by caramelizing some sugar to add color to the pork ribs. Heat oil in a pan over low heat, then add 5 grams of white sugar and quickly stir. As the temperature rises, the sugar will gradually melt and turn golden brown. It’s best to turn off the heat at this point and continue stirring quickly, as overheating the sugar may make it bitter.
5.Continue heating until the caramel turns deep red. Pour the drained pork ribs into the pan. Increase the heat to high and stir-fry the pork ribs until they are evenly coated with the caramelized sugar. Stir-fry quickly until the pork ribs are covered with a uniform red color. Once the pork ribs have a caramelized coating, remove them from the pan and set aside.
6.Next, let’s prepare the braising liquid. Heat oil in a pot and add the prepared spices such as star anise, dried tangerine peel, and chili peppers. Once the spices become fragrant, turn off the heat or reduce it to low. Add 5 grams of sweet bean sauce, one piece of fermented tofu, and 3 grams of soy sauce, quickly stir-frying to release the fragrance of the seasonings. Add water, enough to cover the pork ribs. Add 2 grams of salt, 1 gram of sugar, and 1 gram of chicken bouillon. Stir in the scallion and ginger pieces to dissolve the seasonings. Then add the pork ribs. Once the braising liquid is boiling, add 5 grams of cooking wine for flavor, 5 grams of light soy sauce for freshness, and a section of scallion.
7.With the braising liquid prepared, pour it along with the pork ribs into a pressure cooker and cover it with the lid. Place it on the stove over low heat and cook for 25 minutes. After 25 minutes, release the pressure by removing the pressure valve. Once all the steam has been released, open the lid. At this point, the broth should have thickened, and the pork ribs should be tender and reddish.
8.Remove the pork ribs from the pressure cooker and place them on a serving dish. Finally, pour the sauce over the pork ribs. A tender and flavorful sauce-flavored pork ribs dish is now ready to be enjoyed.
Tips
1.Choose large bones with tender meat, a good amount of marrow, and connective tissues. This helps enhance the texture and flavor.
2.To ensure the rich flavor of the marrow is fully incorporated into the sauce, it is important to simmer the bones for an adequate amount of time. You can use a pressure cooker or a slow cooker to stew the bones, making them more tender and delicious.
3.During the stewing process, add salt, soy sauce, cooking wine, ginger slices, or other seasonings according to personal preference to adjust the flavor of the sauce. Experiment with different recipes and proportions to find the most suitable sauce-flavored pork ribs for your taste.
4.If there are leftover sauce-flavored pork ribs, you can store them in the refrigerator and re-stew them the next day. This allows the sauce to further infuse into the bones, resulting in a more concentrated flavor.
When indulging in for braised pork bones, you can complement the flavors by serving them with some staple foods and side dishes. Rice, noodles, steamed buns, and other carbohydrates can absorb the lingering aroma of the sauce, enhancing every bite. Pairing with fresh vegetable salad or crispy cucumber can help refresh the palate and add a light touch. Whether for a family dinner or a gathering with friends, this is a culinary option not to be missed. Let’s enjoy the pleasure brought by this delightful dish together!