Braised Pork Ribs with Potatoes and Eggs

Name: Braised Pork Ribs with Potatoes and Eggs
Total time: 1 h 50 min
Ingredients: 600g, cut into pieces Pork ribs; 3 medium, peeled and quartered Potatoes; 4, peeled Hard-boiled eggs; 3 tablespoons Light soy sauce; 2 tablespoons Dark soy sauce; 30g Rock sugar; 4 slices Ginger; 3 pieces Star anise; 2 tablespoons Cooking wine; 2 tablespoons Vegetable oil; enough to cover ingredients Water

A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.

1h 50m

Medium

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Braised Pork Ribs with Potatoes and Eggs

Story

This classic one-pot wonder is the kind of dish that fills your home with an irresistible aroma as it simmers. The potatoes soak up all the delicious braising liquid, while the eggs develop a beautiful marbled texture from the sauce. It's perfect served over steamed rice with some greens on the side.

Ingredients

Pork ribs 600g, cut into pieces

Potatoes 3 medium, peeled and quartered

Hard-boiled eggs 4, peeled

Light soy sauce 3 tablespoons

Dark soy sauce 2 tablespoons

Rock sugar 30g

Ginger 4 slices

Star anise 3 pieces

Cooking wine 2 tablespoons

Vegetable oil 2 tablespoons

Water enough to cover ingredients

Instructions

Prep the ingredients

Blanch the pork ribs in boiling water for 2-3 minutes to remove impurities, then drain and rinse clean. Boil the eggs for 8 minutes, cool in ice water, and peel. Peel and quarter the potatoes, placing them in water to prevent browning.

Sear the ribs

Heat oil in a Dutch oven or heavy pot over medium-high heat. Add the ribs and stir-fry until they release their moisture and start to turn golden, about 5 minutes. Pour in the cooking wine and let it sizzle for 30 seconds.

Build the braising liquid

Add ginger slices, star anise, and rock sugar to the pot. Pour in both soy sauces and give everything a good stir to coat the ribs evenly. The sugar will help create a beautiful caramelized color.

Braise low and slow

Add enough hot water to just cover all the ingredients. Bring to a vigorous boil, then reduce heat to low, cover, and simmer gently for about 1.5 hours. The low gentle heat is key to achieving tender, succulent ribs.

Finish and serve

Add the potatoes and eggs during the last 30 minutes of cooking. The sauce should thicken and become glossy. Taste and adjust seasoning if needed. Serve hot over steamed rice, spooning extra sauce over the top.