Oyster braised pork ribs
Chinese Cooking Demystified · ♥ 8.1K likes · 653.7K views · 6 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 g dried oysters
- 1 cup hot boiled water
Soak 50 g of dried oysters in one cup of hot boiled water at least 45 minutes.
- ½ kg pork ribs
- ½ tbsp salt
- 1 tbsp sugar
- 2 tsp cornstarch
- 1 tbsp rice wine
- ½ tbsp light soy sauce
- 1 tbsp oyster sauce
Marinate the ribs with the salt, sugar, the cornstarch and rice wine slurry, the light soy sauce and a tablespoon of oyster sauce; mix well and leave at least 30 minutes.
- 1 tbsp oil
- 3 cloves garlic
Long yao: heat the wok piping hot, shut off the heat, add about a tablespoon of oil and swirl for a nonstick surface. Back on high, add the smashed garlic.
- 1 tbsp rice wine
Stir briefly, add the ribs and fry about a minute, stirring only periodically so they brown, then pour a tablespoon of rice wine over a spatula around the sides of the wok.
Add the reconstituted oysters, fry about fifteen seconds, then pour in the oyster soaking liquid.
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- ½ tbsp sugar
- 1 tbsp oyster sauce
Season with two teaspoons light soy sauce, one teaspoon dark soy sauce, half a tablespoon sugar and a tablespoon of oyster sauce; combine about fifteen seconds and kill the heat.
- 3 tbsp rice wine
Transfer to a clay pot, add three more tablespoons of rice wine, arrange the ribs evenly, cover and cook on low 30 minutes, flipping at the 20 minute mark.
Variation: swap the pork ribs for bone-in chicken or chicken wings. The dried oysters also go in congee or soups for umami.