Pork Rib Hot Pot

Name: Pork Rib Hot Pot
Total time: 1 h 50 min
Ingredients: 500g, cut into sections Pork ribs; 3 tablespoons Doubanjiang (broad bean paste); 20g, sliced Fresh ginger; 15g Rock sugar; 1 teaspoon Sichuan peppercorns; to taste Salt; 30ml Chinese cooking wine; 50ml Vegetable oil; 30g Butter or lard; 1.5 liters Chicken or pork broth; for garnish Green onions

A hearty Chinese-style hot pot featuring tender pork ribs simmered in a spiced broth with Doubanjiang bean paste, Sichuan peppercorns, and rock sugar. Perfect for communal dining.

1h 50m

Medium

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Story

This comforting hot pot brings family and friends together around a steaming pot of flavorful broth. The pork ribs become melt-in-your-mouth tender as they simmer with aromatic spices.

Ingredients

Pork ribs 500g, cut into sections

Doubanjiang (broad bean paste) 3 tablespoons

Fresh ginger 20g, sliced

Rock sugar 15g

Sichuan peppercorns 1 teaspoon

Salt to taste

Chinese cooking wine 30ml

Vegetable oil 50ml

Butter or lard 30g

Chicken or pork broth 1.5 liters

Green onions for garnish

Instructions

Prepare the ribs

Rinse the pork ribs under cold water, then cut into 5-6 cm sections. Bring a pot of water to boil, add the ribs, and blanch for 3-4 minutes to remove impurities. Drain and rinse clean.

Build the flavor base

Heat vegetable oil in a large pot over medium heat. Add the Doubanjiang and stir-fry until fragrant and the oil turns red, about 1 minute. Add ginger slices and cook another 30 seconds until aromatic.

Simmer the ribs

Add the blanched ribs to the pot and stir-fry for 2-3 minutes until they absorb the sauce. Add butter, rock sugar, Sichuan peppercorns, cooking wine, and salt. Pour in enough broth to cover the ribs. Bring to a boil, then reduce heat and simmer for 1 hour until ribs are tender.

Finish and serve

Taste and adjust seasoning. Transfer the pot to a portable burner on the table. Serve hot with your choice of fresh vegetables, noodles, or dipping sauces on the side.