Garlic Fragrant Pork Ribs
Published
- 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.