Chinese cuisine

Medium

Braised Pork Ribs with Abalone

There’s nothing like fall off the bone baby back ribs. Chef Luo shares a “never seen before” ribs recipe with a delicate taste.

Chef Luo Zizhao

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Recipe

PRE TIME: 1 hr

COOKING TIME: 30 min

TOTAL TIME: 1 hr 30 min

2 SERVING

Ingredients:

1 lb. Pork Ribs
2 piece Abalones
2 tbsp. Ginger, sliced
0.25 cup Scallion, chopped
2 cup Chicken broth
2 tbsp. Water
1 tbsp. Sugar
1 tbsp. Chinese cooking wine
0.5 tbsp. Soy sauce
0.5 tbsp. Dark soy sauce
0.5 tbsp. Honey
1.5 tbsp. Thirteen-spices
3 tbsp. Bonito flakes (Katsuobushi), for garnish
1 tbsp. Cornstarch
Marinade
1 tbsp. Soy sauce
1 tsp. Sugar

Directions:

Step 1

Clean the chopped ribs. Transfer to a large bowl.

Step 2

In the same large bowl, add soy sauce, sugar and cornstarch. Mix well and marinate for 20 minutes.

Step 3

Heat up the pan with high heat, add cooking oil, put in the ribs, sliced ginger, chopped scallion for pan-fry. Cook well and transfer to a plate.

Step 4

In the same pan, whisk in sugar, water, cooking wine, chicken broth, thirteen-spices and abalone. Add in the cooked ribs. Simmer for 30 minutes.

Step 5

After 30 minutes, add in honey. Mix well.

Step 5-1

Transfer to the plate.

Step 6

Garnish with the Bonito flakes on the top.

Step 7

Serve immediately.

Final Notes

Bonito flakes, also known as katsuobushi, are little wisps of dried, fermented skipjack tuna (or in some cases, the cheaper bonito), used for their smoky, intensely savory, slightly fishy flavor.