Nut Pork Ribs

Name: Nut Pork Ribs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 2500 g Pork ribs (washed, cracked); 10 g Roasted nuts (crushed, decocted for juice); 50 g Roasted Job's tears (crushed, decocted for juice); 50 g Ginger; 50 g Scallion; 50 g Rock sugar; 3 g Sichuan pepper; 20 g Cooking wine; 15 g Sesame oil; 1 g MSG; 3 g Salt; 500 g Master broth

A Sichuan dish of pork ribs slow-braised in a broth of nuts and coix seed (yi ren) until tender and falling off the bone. Traditionally valued for promoting qi, easing discomfort, aiding digestion, and settling the stomach.

2h 30m

Easy

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Ingredients

Pork ribs (washed, cracked) 2500 g

Roasted nuts (crushed, decocted for juice) 10 g

Roasted Job's tears (crushed, decocted for juice) 50 g

Ginger 50 g

Scallion 50 g

Rock sugar 50 g

Sichuan pepper 3 g

Cooking wine 20 g

Sesame oil 15 g

MSG 1 g

Salt 3 g

Master broth 500 g

Instructions

Decoct the herbal juice

Crush the roasted nuts and Job's tears, decoct in water twice, and collect 500 ml of liquid.

Cook the pork ribs

Wash and crack the pork ribs, place them in a pot together with the Sichuan pepper, and cook until the ribs are about 60% done. Skim off the foam, remove the ribs, and transfer them into a brine pot to braise until fully cooked through.

Reduce the sauce and coat

Take an appropriate amount of brine and pour it into a pot. Add rock sugar, MSG, and salt, and reduce over a gentle fire into a concentrated sauce. Pour in the cooking wine, evenly coat the ribs with the sauce, then brush on sesame oil to finish.