Soy-Braised Pork Country Ribs with Carrots and Turnips
Ingredients
The braising liquid
-
½
cup
low-salt chicken broth
-
3
tablespoons
dry Sherry
-
3
tablespoons
soy sauce
-
1
tablespoon
golden brown sugar
-
1
teaspoon
hot chili paste
The meat
-
2½
pounds
boneless pork shoulder
The aromatics and vegetables
-
2
tablespoons
peanut oil
-
1
medium
onion, chopped
-
4
pieces
green onions
-
3
cloves
garlic, chopped
-
1½
tablespoons
minced fresh ginger
-
3
whole
star anise
-
3
strips
orange peel
-
¾
pound
carrots, peeled and cut into 1-inch pieces
-
¾
pound
turnips, peeled and cut into 1-inch pieces
To serve
-
to taste
steamed white rice
Instructions
- 1. Whisk together the chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in a small bowl and set aside.
- 2. Season the ribs with salt and pepper, then heat peanut oil in a large skillet over medium-high heat and brown the ribs for about 4 minutes on each side.
- 3. Remove the ribs and reduce the heat to medium. Sauté the chopped onion until soft, then add the white parts of the green onions, garlic, and ginger, cooking until fragrant.
- 4. Stir in the chicken broth mixture, add the star anise and orange peel, and bring to a simmer.
- 5. Return the ribs to the skillet, cover, and simmer for 30 minutes.
- 6. Add the carrots and turnips, submerging them in the sauce, cover, and simmer for an additional 30 minutes until everything is tender.
- 7. Transfer the mixture to a platter and serve with steamed rice.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
460
Total fat
32g
Total carbohydrates
15g
Total protein
28g
Sodium
829mg
Cholesterol
107mg
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