Braised Pork Ribs
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Pork Ribs (Chopped) | 800g |
| Light Soy Sauce | 30g |
| Dark Soy Sauce | 25g |
| Cooking Wine | 25g |
| Scallions | 15g |
| Rock Sugar | 20g |
| Water | 120g |
| Ginger Slices | 20g |
| Dried Chili Peppers | 3 pieces |
| Chopped Green Onion | To taste |
Instructions
- 1
Parboil the ribs: Chop the ribs into pieces. Place them in a pot with cold water, a few slices of ginger, and a splash of cooking wine. Bring to a boil and cook for 2–4 minutes to remove blood and foam. Drain and rinse thoroughly with cold water.
- 2
Prep the scallions: Wash the small green onions and tie them into a knot.
- 3
Combine ingredients: Place all prepared ingredients and water into the inner pot of the pressure cooker. Stir well to ensure even coating and close the lid.
- 4
Pressure cook: Select the "Beaf/Lamb" function. Use the "+" or "-" buttons to set the timer for 30 minutes, then press "Start/Cancel" to begin cooking.
- 5
Finish and serve: Once cooking is complete, manually release the pressure. Open the lid, stir well, sprinkle with chopped green onions, and serve.
Tips & Variations
- The beef takes longer than pork, hence the 50-minute setting to ensure the
- meat is tender and falls off the bone.
- Be careful when melting the sugar; if it burns, it will taste bitter. Keep the heat medium-low during step 2.