Recipe

Chinese-style braised pork ribs

There's no need to call the local Chinese take-away when you can create delicious braised pork ribs with Asian greens all on your own.

Sep 08, 2011 2:00pm
  • 1 hr 10 mins cooking
  • Serves 4
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Ingredients

Chinese-style braised pork ribs
  • 1 1/2 kilogram pork spare ribs (pork belly rashers)
  • 3 1/4 cup (810ml) water
  • 1 teaspoon five spice powder
  • 5 centimetre piece (25g) fresh ginger, peeled, sliced finely
  • 12 clove garlic, crushed
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) oyster sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 teaspoon chilli powder
  • 2 tablespoon cornflour

Method

Chinese-style braised pork ribs
  • 1
    Place pork and 3 cups water in a large saucepan over high heat. Stir in five spice, ginger, garlic, sauces, sugar and chilli. Bring to the boil. Reduce the heat, simmer, covered loosely, 1 hour, or until the pork skin is gelatinous and the meat is tender.
  • 2
    Remove pork from pan. Bring liquid to the boil. Boil, uncovered, 5 minutes, or until sauce is reduced by half.
  • 3
    Stir cornflour and extra water together in a small bowl until smooth, stir into the sauce. Simmer, uncovered, 2 minutes, or until sauce is thick.
  • 4
    Smother pork in sauce. Serve with sliced green onions, large red chillies, steamed rice and Asian greens, if desired.

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