Braised Pork Ribs with Chestnuts

Name: Braised Pork Ribs with Chestnuts
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 lb (450 g) peeled roasted chestnuts; 550 g pork spare ribs or rib tips; 3 to 4 slices fresh ginger; 1 clove garlic, minced; 1 tsp minced shallot; 2 tsp light soy sauce; 2 tsp dark soy sauce; 2 tsp oyster sauce; 2 tsp Shaoxing wine; 1 tsp corn starch; ½ tsp sugar; 1⅛ tsp salt, divided; ¼ tsp white pepper; 1½ cups water; Sesame oil to taste

Recipe GLPRed1bd88ac142b3

Chinese

Main Course

75 min

383 cal

Servings: 3

Stovetop

Tender pork ribs braised low and slow with sweet roasted chestnuts, aromatic ginger, and garlic. This classic Chinese-inspired dish balances savory soy and oyster sauces with a touch of sesame oil for a deeply flavorful main course that's naturally dairy-free.

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Ingredients

1 lb (450 g) peeled roasted chestnuts

550 g pork spare ribs or rib tips

3 to 4 slices fresh ginger

1 clove garlic, minced

1 tsp minced shallot

2 tsp light soy sauce

2 tsp dark soy sauce

2 tsp oyster sauce

2 tsp Shaoxing wine

1 tsp corn starch

½ tsp sugar

1⅛ tsp salt, divided

¼ tsp white pepper

1½ cups water

Sesame oil to taste

Directions

Rinse the pork ribs thoroughly under cold water and pat completely dry with paper towels. Cut the ribs into 2-inch chunks, separating any connected bones.
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, minced garlic, minced shallot, ginger slices, corn starch, sugar, ⅛ tsp salt, and white pepper until well combined.
Place the pork rib chunks in a medium bowl and pour the marinade over them, stirring well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes.
Transfer the marinated pork ribs with all the marinade to a heavy-bottomed braising pot or Dutch oven. Add 1 cup of the water and stir gently.
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Partially cover the pot with a lid and simmer gently for 20 minutes, stirring occasionally and skimming off any foam that rises to the surface.
Add the peeled chestnuts to the pot along with the remaining ½ cup water and 1 tsp salt. Stir to combine.
Continue simmering, partially covered, for another 20 to 25 minutes until the pork is tender and easily pierced with a fork (the internal temperature should reach 160°F / 71°C as pork is a ground meat-adjacent cut when braised). The sauce should thicken slightly.
Taste and adjust seasoning as needed. Drizzle with sesame oil to taste just before serving. Serve hot.

Comments

Grocery List Plus Editorial Staff3.75

Chestnuts are the real barrier: you'll need a specialty stop at Harris Teeter's international section or a trip to an Asian market, adding friction to a weeknight. The pork ribs themselves are standard at any Charlotte chain, but the combination of light soy, dark soy, oyster sauce, and Shaoxing wine means you're likely restocking an entire Asian pantry unless you cook this way regularly. Cost per serving lands around $8–10 once you account for decent pork ribs and the chestnut premium. The stated 75 minutes understates the true cook time: browning ribs, then braising low and slow, realistically runs 90 minutes to two hours. Leftovers do reheat well, which is the dish's strongest suit for a family.