Braised Pork Ribs in Chee Hao Sauce
March 17, 2013
"You won't get this at any takeout. You might wish you had a Chinese grandma to make this for you on a chilly day, or you can become the Chinese grandma yourself and make it for those you love. It is essentially a homestyle Chinese stew, and it's definitely a food of LOVE."
- Serving Size: 1 (641.8 g)
- Calories 870.9
- Total Fat - 49.6 g
- Saturated Fat - 12 g
- Cholesterol - 368.1 mg
- Sodium - 980.6 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 3.5 g
- Sugars - 6.5 g
- Protein - 80.1 g
- Calcium - 236.4 mg
- Iron - 4.3 mg
- Vitamin C - 12.2 mg
- Thiamin - 1.5 mg
Season meat with salt and pepper, then sear meat on all sides in a large skillet before placing into a dutch oven.
Meanwhile, flavor broth by smashing lemongrass and simmering in the broth, which you should season with five spice powder, chee hao sauce, rice wine, soy sauce, oyster sauce and sugar.
Pour broth over meat in the dutch oven, and cover with aromatic vegetables (ginger slices, split garlic cloves).
Cover oven with a tight fitting lid, then braise in an oven at 325F. for 45 minutes.
Add onion and carrots to pan. Cover dutch oven and braise at 325F for an additional 45 minutes.
Remove from oven and layer bok choy on top of all of it, replace the cover and bake for another 20-30 minutes, or until bok choy is tender.
Serve meat and vegetables over steamed rice with a little of the pan liquid (skim off unwanted fat), garnished with sliced scallions and drizzled with toasted sesame oil, if desired.
Tips & Variations
- If my Dutch oven were bigger, I would have added more veggies. If you can fit them in there, especially carrots, add them. You won't regret it.
- You will want to buy chee hao sauce (alt. sp.: chee hau, chou hou, etc.) which is a thick sauce available at Asian grocers which is very similar to hoisin, but more pungent. If you substitute hoisin, be sure to up the amounts of ginger and garlic liberally.
- You can also cook this in your slow cooker, just braise it in there all day. You know the drill.