I recently bought a multi-cooker that has been a great time-saver in my daily cooking routine. I plan to use it to prepare pressure cooker pork ribs, which involve browning, braising, and thickening the gravy. I'd like to see how efficiently it can handle all these steps.
I have shared a few Chinese braised pork rib recipes on this blog, which I prepared on the stovetop. It will be interesting to see how the results of pressure-cooked compare to the traditional stovetop cooking method for pork ribs.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/pressure-c... )
Ingredients (A) - Blanch the pork ribs
1kg g pork ribs, cut into single-bone pieces
5 slices ginger
2 stalks of green onions
1 tbsp rice wine
Water to blanch the pork ribs
Ingredients (B)
5 slices ginger
2 stalks green onions, cut into 5cm length
2 cinnamon sticks
2 star anise
8 pieces cloves
Ingredients (C)
2 tablespoons Shaoxing wine
3 tablespoons light soy sauce
1 tsp five-spice powder
1/2 tsp ground white pepper
40 g rock sugar
1.5 tsp salt
Water is sufficient just to cover the ribs in the pan
Method:
Blanch and brown the pork
- Cut the whole rack of ribs into short sections.
- Wash the pork ribs thoroughly with water to remove dirt, debris, and broken bones.
- Place all ingredients in A and blanch the pork ribs for about two to three minutes.
- Remove the pork ribs and drain them in a colander.
Brown the pork ribs
- Add vegetable oil to the multi-cooker bowl, turn on the sauteing option, and then sear the pork ribs.
- Brown the ribs on bothe sides.
Braise the pork ribs
- After the pork ribs have turned golden, add about a cup of water or until enough to submerge them halfway. Then, add Ingredients B and C to the pot.
- Close the lid and set it to the pressure cooking mode.
- After the multicooker completes the pressure cooking process, open the lid and check the pork ribs to ensure they are tender.
- Remove the pork ribs and let the liquid remain in the pot.
Thicken the gravy
- Initiate the sauce thickening mode of the multicooker.
- Keep stirring the cooking liquid until it reduces to half its original amount.
- Mix two teaspoons of cornstarch with two tablespoons of cold water to create a slurry. Then, stir it into the braising liquid to thicken the gravy.
- To serve, place the pork ribs on the serving plate and drizzle the gravy on top.
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Website: tasteasianfood.com/
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