Homestyle Ribs
Ingredients: Pixian Doubanjiang, Sichuan Chili Bean Paste, pork ribs, oil, ginger, hot, boiled water · 120 min cook time · 450kcal · ~₩20,250
Ingredients
1tbsp Pixian Doubanjiang, Sichuan Chili Bean Paste, 650g pork ribs, 2tbsp oil, 1inch ginger, 1liter hot, boiled water, 2tbsp soy sauce, 1stalk scallion, 0.5tsp Sichuan peppercorns, 0.5tsp salt, 0.25tsp sugar, 500g Daikon, 0.125tsp chicken bouillon powder, 0.125tsp MSG, 2tsp starch, 2tsp water, 10g cilantro
Instructions
1. Mince 1 tablespoon of Pixian Doubanjiang for a smooth consistency and set aside.
2. Heat 2 tablespoons of oil in a braising pot (claypot, cast iron, or wok) over medium-high flame.
3. Add 650 grams of pork ribs, cleaved into inch-sized pieces, to the pot. Fry slowly until they change color, about 5 minutes.
4. Add 1 inch of smashed ginger. Continue frying until the ribs are golden brown, about 3 to 5 minutes more.
5. Add the minced Pixian Doubanjiang (1 tablespoon) and mix very well to coat each piece of rib.
6. Pour in 1 liter of hot, boiled water from the kettle. Bring to a boil.
7. Add 2 tablespoons of soy sauce, a scallion tied in a knot, 0.5 teaspoon of Sichuan peppercorns, 0.5 teaspoon of salt, and 0.25 teaspoon of sugar.
8. Cover the pot and let it braise over a medium flame for about 1 hour.
9. Add 500 grams of peeled and chopped Daikon (into similar sized one-inch pieces) to the pot with the ribs. Ensure everything is submerged.
10. Cover and simmer for another 30 minutes.
11. Season to taste. Add 0.125 teaspoon each of chicken bouillon powder and MSG.
12. Thicken the sauce with a slurry made from 2 teaspoons of starch (preferably potato starch) and an equal amount of water.
13. Transfer the dish to a serving bowl, with Daikons at the bottom. Garnish with a bit of cilantro.
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