Braised Pork Ribs in Chee Hao Sauce
Created by Sue on March 17, 2013
- Servings: 5
- Prep Time: 15m
- Cook Time: 135m
- Recipe #8651
Ingredients
- 3 pounds bone-in pork country style ribs
- 1 large knob fresh ginger, peeled and sliced thickly
- 5 to 6 cloves garlic, split
- 2 to 4 fresh red Thai chilies
- 1/2 teaspoon five spice powder
- 2 tablespoons chee hau sauce
- 2 tablespoons rice wine
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 cups chicken broth
- 1 stalk lemongrass
- 1 tablespoon sugar
- 1 pound baby bok choy, cut in half lengthwise
- 8 ounces fresh carrots, roll cut
- 1 large onion, coarsely chopped
- 1 bunch scallions, thinly sliced (garnish)
- Steamed long grain rice
- Sesame oil
How to Make
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Step 1: Season meat with salt and pepper, then sear meat on all sides in a large skillet before placing into a dutch oven.
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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.
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Step 3: Pour broth over meat in the dutch oven, and cover with aromatic vegetables (ginger slices, split garlic cloves).
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Step 4: Cover oven with a tight fitting lid, then braise in an oven at 325F. for 45 minutes.
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Step 5: Add onion and carrots to pan. Cover dutch oven and braise at 325F for an additional 45 minutes.
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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.
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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.
Nutritional Facts
- 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