Serves 3
75 min
Braised Pork Ribs with Chestnuts
Recipe GLPRed1bd88ac142b3
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.
