Braised Pork Ribs with Sesame Ring Noodles
Tender pork ribs braised in a caramelized sugar sauce, served over chewy ring-shaped noodles and finished with a dusting of fragrant black sesame. A comforting bowl of Chinese home-style noodles that's perfect for cooler evenings.
Story
This rustic noodle dish brings together the rich flavors of slowly braised pork ribs with the fun texture of ring-shaped noodles. The black sesame adds a subtle nutty finish that pairs beautifully with the savory braising liquid.
Ingredients
Pork ribs, cut into pieces
500g
Ring-shaped wheat noodles (or any chewy noodle)
300g
Rock sugar or brown sugar
3 tablespoons
Vegetable oil
2 tablespoons
Light soy sauce
3 tablespoons
Dark soy sauce
1 tablespoon
Ginger, sliced
3 pieces
Garlic, crushed
3 cloves
Star anise
2 pieces
Water or chicken stock
4 cups
Black sesame powder
1 tablespoon
Green onions, chopped
for garnish
Instructions
1
Parboil the ribs
Bring a pot of water to a boil. Add the pork rib pieces and cook for 3-4 minutes to remove impurities. Drain and rinse the ribs under cold water. Set aside.
2
Caramelize the sugar
Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the rock sugar and stir continuously until it melts and turns a deep amber color, about 3-4 minutes. Watch carefully to prevent burning.
3
Brown the ribs
Carefully add the parboiled ribs to the caramelized sugar. Stir-fry for 2-3 minutes until the ribs are evenly coated and lightly browned. Add ginger, garlic, and star anise, then pour in both soy sauces. Stir to combine.
4
Braise until tender
Add the water or chicken stock to the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 to 1.5 hours, stirring occasionally, until the ribs are fork-tender and the sauce has thickened.
5
Cook the noodles
While the ribs are braising, cook the ring noodles according to package instructions until al dente. Drain and divide among serving bowls.
6
Assemble and serve
Ladle the braised ribs and their rich sauce over the cooked noodles. Sprinkle generously with black sesame powder and garnish with fresh green onions. Serve immediately while hot.
