Sichuan Braised Pork Ribs
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Sichuan Braised Pork Ribs
Ingredients
500 grams Pork Ribs cut and separated into individual ribs
3 tablespoon Ayam soy sauce
2 tablespoon Ayam dark soy sauce for colour
2 tablespoon Ayam oyster sauce
3 tablespoon Coles honey
8 cloves garlic whole
4 green onions cut into 5cm lengths
1 teaspoon red Sichuan peppercorn
500ml Water (just enough to cover the ribs)
1 bunch coriander
1 red chilli (deseeded & sliced)
METHOD
Place the sliced ribs into a pot of cold water.
Bring to a boil over medium-high heat. Boil for 3–5 minutes, until impurities rise to the top.
Drain and rinse ribs under cold running water.
In a clean pot, add the blanched ribs.
Add soy sauce, dark soy sauce, oyster sauce, and honey. Add whole garlic cloves, green onion, Sichuan peppercorns, and enough water to mostly cover the ribs.
Bring to a simmer over medium heat.
Once simmering, reduce to low heat, cover, and cook gently for about 1 hour.
Stir once or twice during cooking to prevent sticking.
Plate and spoon some of the rich braising sauce over the top.
Garnish with coriander & chilli.
