Steamed Pork Ribs with Reduced Fat
★Steamed Pork Ribs with the Fat Rendered Out★
When you have leftover pork ribs from a meal and store them in the refrigerator, a thick layer of fat forms on top of the broth. The moment I see that thick layer of fat, I start wondering, ‘Did I really eat all of that?’ and ‘All this fat is going into my body?’ This thought drives me to research cooking methods that can reduce the fat content.
Main Ingredients
- Pork ribs 1.2kg
- Medium potatoes 4 pcs
- Carrot 1/2 pc
- Onion 1 pc
Seasoning Ingredients
- Soy sauce 4 Tbsp
- Fish sauce (or anchovy sauce) 1 Tbsp
- Cooking wine (or Mirin) 3 Tbsp
- Minced garlic 2 Tbsp
- Chopped green onion 3 Tbsp
- Sesame oil 1 tsp
- Sesame seeds 1 tsp
- Black pepper, a pinch
- Oligosaccharide (or corn syrup) 3 Tbsp
- Soy sauce 4 Tbsp
- Fish sauce (or anchovy sauce) 1 Tbsp
- Cooking wine (or Mirin) 3 Tbsp
- Minced garlic 2 Tbsp
- Chopped green onion 3 Tbsp
- Sesame oil 1 tsp
- Sesame seeds 1 tsp
- Black pepper, a pinch
- Oligosaccharide (or corn syrup) 3 Tbsp
Cooking Instructions
Step 1
Soak the pork ribs in cold water for about 1 hour to remove any blood. Properly draining the blood is crucial for a clean taste without any gamey smell.
Step 2
Make shallow cuts into the meat of the larger chunks of pork ribs. This helps the seasoning penetrate better and makes the ribs more tender when cooked. Place the pork ribs in a pot, cover them with enough cold water to submerge, and boil over high heat for about 10 minutes. This initial boiling helps to remove impurities and some of the fat.
Step 3
After 10 minutes, discard the boiling water. Rinse the ribs thoroughly under cold running water. It’s important to meticulously remove as much of the dark, solidified fat and any other impurities attached to the ribs as possible. This step is key to ensuring the broth doesn’t have a thick layer of fat floating on top, making the dish much lighter and more enjoyable.
Step 4
Add the cleaned pork ribs to a pot or pressure cooker. Cut the potatoes into large pieces, halves or quarters. Cut the carrot into pieces about half the size of the potatoes and add them as well.
Step 5
Chop the onion into large pieces. Cutting them too small can result in them disintegrating too much during cooking and losing their texture.
Step 6
Now, let’s prepare the delicious sauce! Combine 4 Tbsp of soy sauce and 1 Tbsp of fish sauce for umami. Add 3 Tbsp of cooking wine to help eliminate any porky odor. Mix in 2 Tbsp of minced garlic, 3 Tbsp of chopped green onion, 1 tsp of sesame oil, 1 tsp of sesame seeds, and a pinch of black pepper. Finally, stir in 3 Tbsp of oligosaccharide for sweetness and a glossy finish.
Step 7
Pour the prepared sauce over the pork ribs and vegetables in the pot, ensuring it’s distributed evenly. Toss everything to coat well, then add 2 cups (about 400ml) of water. There should be enough liquid to partially cover the ingredients.
Step 8
To speed up the cooking process and achieve tender results, we’ll use a pressure cooker. Cover with the lid and bring to a boil over high heat. Once it starts steaming, reduce the heat to low (equivalent to setting 3 on a gas stove) and simmer for about 20 minutes. (If using an induction cooktop like a Highlight, use medium-low heat).
Step 9
Once the pressure has been released from the pressure cooker, open the lid to reveal your delicious steamed pork ribs. At this stage, you might find the broth slightly less seasoned than you prefer. If you desire a richer, more concentrated sauce, simply leave the lid off and continue to simmer over high heat for another 5 minutes. This will reduce the liquid, intensify the color, and deepen the flavor.
Step 10
Because this recipe significantly reduces the fat content, the broth is light enough that you can mix it with rice and eat it without feeling heavy. It’s truly a rice-lover’s dream!
