Braised Pork Ribs with Pumpkin
As the weather cools in autumn, my appetite picks up. I was craving ribs but couldn't eat too many — we usually keep meals mostly vegetarian, with just a bit of meat. I found some blanched ribs in the fridge, took out a few pieces to braise, and dropped in half a baby kabocha squash near the end. I eat the ribs, Mom eats the squash — everyone is happy.
Ingredients
pork ribs
1 plate
baby pumpkin
1/2
star anise
1 piece
garlic
4 cloves
oil
10g
water
1 bowl
Instructions
1
Step 1
Cut the pork ribs into small pieces and blanch in boiling water; remove the seeds from half a baby pumpkin and wash it.
2
Step 2
Pour a little oil into a wok and sauté one star anise and 4 cloves of garlic over low heat until fragrant.
3
Step 3
Add the pork ribs to the wok and stir-fry over low heat.
4
Step 4
Stir-fry until the edges are slightly browned.
5
Step 5
Pour in 1 bowl of hot water, cover, and simmer over low heat for 15 minutes.
6
Step 6
Add an appropriate amount of soy sauce and a little salt, cover, and simmer for 5 minutes.
7
Step 7
Cut the baby pumpkin into chunks with the skin on.
8
Step 8
Place the pumpkin chunks on top of the pork ribs without submerging them in the broth; let the steam cook them through.
9
Step 9
After about 5 minutes, once the pumpkin is tender, gently toss with a spatula to coat the pumpkin in a layer of broth, then remove from heat.
10
Step 10
Braised pork ribs with pumpkin—savory, tender, and nutritious!
