Braised Pork Ribs with Potatoes

Method10 steps

1. 1

   Prepare the Potatoes

   处理土豆

   Peel 300g of potatoes and cut them into rolling-knife chunks. Immediately submerge them in clean water to prevent oxidation and browning.

   将300g土豆去皮切成滚刀块，并立刻泡入清水中防止氧化发黑。

   ⏱2 min

   • 💡 Do not cut the chunks too small, or they will break down during long braising.切块不宜过小，否则久煮易化
   
2. 2

   Prepare the Ginger and Scallions

   处理葱姜

   Slice the ginger and divide it into two portions. Tie 15g of scallion into a knot, and chop 10g into scallion mince for later use.

   姜切片分两份；小葱15g挽结，10g切成葱花备用。

   ⏱3 min

   • 💡 Slice the ginger thinly to release more flavour.姜片切薄一点更容易出味
   
3. 3

   Prepare the Sauce and Start Boiling Water

   封装调料与开启异步水程

   Mix light soy sauce, dark soy sauce, oyster sauce, and soybean paste. Prepare a spice dish. Meanwhile, bring 700ml of water to a boil.

   混合生抽、老抽、蚝油、黄豆酱；准备香料碟；同时烧开700ml水。

   ⏱2 min

   • 💡 Mixing the sauce in advance prevents a rush during stir-frying.提前混合酱汁可以避免炒制时手忙脚乱
   
4. 4

   Blanch the Pork Ribs

   排骨焯水

   Place the spare ribs in a pot with cold water. Add the scallion knot, ginger slices, and cooking wine (Shaoxing). Once boiling, blanch for 2 minutes, then remove.

   肋排冷水下锅，加葱结、姜片、料酒，沸腾后焯水2分钟捞出。

   ⏱7 min

   • 💡 Starting with cold water is essential to draw out residual blood.必须冷水下锅才能逼出残留血水
   
5. 5

   Rinse and Dry

   热洗与脱水

   Rinse the pork ribs under hot water to remove any foam, then thoroughly pat dry the surface with kitchen paper.

   用热水洗净排骨浮沫，并用厨房纸彻底吸干表面水分。

   ⏱3 min

   • 💡 Never rinse with cold water, as it will cause the meat to contract and toughen.严禁使用冷水冲洗，会导致肉质收缩变硬
   • 💡 Drying the surface prevents splattering when caramelising sugar.水分吸干能防止炒糖色时炸锅
   
6. 6

   Caramelise Sugar and Sear

   炒糖色与煎制

   Heat oil in a wok, then add white sugar. Caramelise over medium-low heat until it turns reddish-brown and bubbles. Add the pork ribs and stir-fry for 2–3 minutes to coat them with colour.

   热锅凉油下白糖，中小火炒至红棕色冒泡后下排骨，翻炒2-3分钟上色。

   ⏱5 min

   • 💡 Watch the sugar closely — add the meat as soon as it darkens to avoid bitterness.观察糖色要快，颜色变深立刻下肉以免发苦
   
7. 7

   Bloom Aromatics and Season

   爆香与调味

   Add the spice dish and bloom for 10 seconds. Pour in the cooking wine (Shaoxing), then add the sauce mixture and stir-fry for 30 seconds.

   加入香料碟爆香10秒，淋入料酒，倒入酱汁碗翻炒30秒。

   ⏱1 min

   • 💡 Use the heat along the wok's edge to release the aroma of the cooking wine and sauce.利用锅边热度激发料酒和酱香
   
8. 8

   Braise for a Long Time

   长时炖煮

   Add 700ml of boiling water. Bring to a boil over high heat, then reduce to low heat and braise for 40 minutes.

   加入700ml开水，大火烧开转小火焖煮40分钟。

   ⏱40 min

   • 💡 Add enough water in one go to fully cover the ribs.水量必须一次加足，没过排骨
   
9. 9

   Add Potatoes and Continue Braising

   加入土豆继续炖煮

   Add the drained potato chunks, cover, and continue braising over low heat for 15–20 minutes.

   下入沥干的土豆块，盖盖继续小火焖煮15-20分钟。

   ⏱20 min

   • 💡 The potatoes are done when a chopstick pierces them easily.用筷子能轻松扎透土豆即说明熟透
   
10. 10

    Reduce Sauce and Serve

    收汁出锅

    Season with salt. Increase the heat to high and reduce the sauce until thick and glossy. Garnish with scallion mince and serve.

    加盐调味，转大火收汁至浓稠，撒葱花装盘。

    ⏱5 min

    • 💡 Stir constantly while reducing to prevent sticking and burning.收汁时要不断翻动防止糊锅