Michael Huynh

Garlic Fragrant Pork Ribs

• Cooking Time: ~1 hour 45 minutes (plus 30 minutes soaking)
• Serves: 2–3

Ingredients

• 500 g pork ribs
• 10 cloves garlic, finely diced
• 1/2 onion, sliced into long slivers
• A few slices of ginger (for blanching)
• A few slices of ginger (for the rice cooker)
• 2 splashes Chinese cooking wine
• 1 spring onion
• A few squirts soy sauce
• 2 teaspoons oyster sauce
• 2 pinches salt
• A dash white pepper
• A dash dark soy sauce
• Cooking oil (for pouring over the garlic)
• 1/2 small bowl water

Directions

• Cut the pork ribs into individual ribs.
• Soak the ribs in cold water for about 30 minutes to draw out the blood.
• Drain the water, rinse each rib thoroughly, and squeeze out any remaining blood if possible.
• Place the ribs into a wok filled with cold water.
• Add the Chinese cooking wine, a few slices of ginger, and the spring onion.
• Bring to a boil and blanch for about 10 minutes, or until the impurities have risen to the surface.
• Drain the ribs and rinse each rib individually, removing any cooked blood or impurities. Discard the ginger and spring onion.
• Set the cleaned ribs aside.
• Slice the onion into long slivers.
• Spread the onion evenly across the bottom of the rice cooker.
• Add a few slices of ginger on top of the onion.
• Place the diced garlic into a small heatproof bowl.
• Heat cooking oil until very hot, then carefully pour it over the garlic to release its fragrance.
• Marinate the pork ribs with:
  • Soy sauce
  • Oyster sauce
  • Salt
  • White pepper
  • Dark soy sauce
  • The fragrant garlic and garlic oil
• Wearing a food-safe glove, mix everything thoroughly until the ribs are evenly coated.
• Arrange the marinated ribs on top of the onion and ginger in the rice cooker.
• Pour in 1/2 a small bowl of water.
• Start the rice cooker and cook until the ribs are tender and fully cooked. If necessary, run a second cooking cycle for extra tenderness.