Braised Pork Ribs in Chee Hao Sauce

5
Servings
15m
Prep Time
135m
Cook Time
2h 30m
Ready In


"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."

Original recipe yields 5 servings
OK

Nutritional

  • 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

Step 1

Season meat with salt and pepper, then sear meat on all sides in a large skillet before placing into a dutch oven.

Step 2

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.

Step 3

Pour broth over meat in the dutch oven, and cover with aromatic vegetables (ginger slices, split garlic cloves).

Step 4

Cover oven with a tight fitting lid, then braise in an oven at 325F. for 45 minutes.

Step 5

Add onion and carrots to pan. Cover dutch oven and braise at 325F for an additional 45 minutes.

Step 6

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.

Step 7

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.

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