Braised Pork Ribs with Lotus Root
The Ultimate Pork Rib Stew Recipe with Lotus Root and a Golden Ratio Soy Sauce Glaze
Hello everyone! Today, I’m thrilled to share a recipe for incredibly tender and flavorful braised pork ribs. What makes this dish extra special is the addition of crisp lotus root, adding a wonderful texture and nutritional boost. I often source my fresh and affordable pork ribs from a local Asian supermarket. This recipe allows you to recreate a hearty and delicious pork rib stew right in your own kitchen! The sweet and savory soy-based sauce perfectly coats the slow-cooked ribs and lotus root, complemented by the chewy texture of rice cakes. Feel free to adjust the spiciness by modifying the amount of chili peppers. This lotus root pork rib stew is a guaranteed hit for family meals and special occasions. Let’s get started with this golden recipe!
Main Ingredients- Pork ribs 300g
- Lotus root 1/2 medium
- Scallions 2 stalks
- Dried Thai chilies 6
- Cheongyang chili pepper 1
- Rice cakes (tteok) 150g
- Sesame seeds (for garnish) 1/2 tsp
- Water 1L
- Instant coffee powder 1/2 tsp
- Sesame oil 1/2 Tbsp
Marinade Ingredients- Soy sauce 8 Tbsp
- Sugar 2 Tbsp
- Organic honey 1 Tbsp
- Minced garlic 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Black pepper 1/2 tsp
- Soy sauce 8 Tbsp
- Sugar 2 Tbsp
- Organic honey 1 Tbsp
- Minced garlic 1 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Black pepper 1/2 tsp
Cooking Instructions
Step 1
First, thoroughly wash the pork ribs. Place them in a pot of boiling water and blanch for about 5 minutes to remove any impurities and gamey odor. This step ensures a cleaner taste and more tender texture.
Step 2
While the ribs are blanching, prepare the lotus root by peeling it and slicing it into approximately 0.7cm thick rounds. Wash the scallions, trim them, and then cut the white parts in half lengthwise and the green parts into 4cm lengths.
Step 3
To add a touch of heat, deseed and roughly chop the Cheongyang chili pepper into 2cm pieces. I’ve also added 6 dried Thai chilies for an extra kick of spice. If you prefer less heat, feel free to reduce or omit the chilies.
Step 4
Now, let’s make the delicious marinade. In a bowl, combine 8 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp organic honey, 1 Tbsp minced garlic, 1 Tbsp cooking wine, and 1/2 tsp black pepper. Mix well until fully incorporated. Tip: I used low-sodium soy sauce, so if you’re using regular soy sauce, consider using slightly less to start. It’s always best to adjust the seasoning later rather than making it too salty from the beginning.
Step 5
Place the blanched pork ribs in a wide, deep pot. Add 1 liter of fresh water, the prepared soy sauce mixture, and the chopped chilies. Bring to a boil over high heat. For added depth of flavor and a richer color, add half a teaspoon of instant coffee powder. Important: Avoid using flavored coffee powders like hazelnut, as they can negatively impact the dish’s taste. Stick to regular instant coffee.
Step 6
Once the stew comes to a rolling boil, reduce the heat to medium. Cover the pot and let it simmer for about 1 hour, or until the pork ribs are tender. During the simmering process, skim off any scum or excess fat that rises to the surface. This will result in a cleaner and more refined flavor.
Step 7
After the ribs have simmered for an hour, add the sliced lotus root to the pot. Continue to cook over medium-low heat for approximately 7 more minutes. The lotus root will absorb the delicious sauce, becoming wonderfully flavorful.
Step 8
Finally, add the rice cakes and cook for about 4 more minutes, or until they are soft and chewy. Just before serving, drizzle in 1/2 Tbsp of sesame oil for added aroma and a glossy finish. Sprinkle with sesame seeds for garnish. This completes your hearty and delicious braised pork ribs with lotus root, a perfect harmony of tender ribs, crisp lotus root, and chewy rice cakes!
Step 9
The well-braised lotus root is sweet and tender, while the moist pork ribs and chewy rice cakes create a rich and satisfying dish that’s perfect for any meal, whether it’s a weeknight dinner or a festive celebration. Enjoy!
