Braised Pork Ribs with Potatoes
红烧排骨炖土豆 · pan chinese cuisine
A home-style Chinese braise where caramelized sugar, soy sauces, and whole spices build a deep mahogany sauce. The author notes this is a lazy-friendly version that comes together easily. Tip from the source: don't reduce the sauce too far — it's excellent spooned over rice.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 629.9(Main ingredients only; seasoning not counted)
- Protein (g)
- 29.9(Main ingredients only; seasoning not counted)
- Fat (g)
- 46.5(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Sugar caramelizing (chao tang se) ↗
Melt sugar into amber caramel to color and flavor braises.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Rinse the ribs and cut into small pieces. Place them in a pot of cold water with cooking wine, scallion, and ginger to taste, bring to a boil to blanch, then remove, rinse clean, and drain. In the pot over low heat, add oil and rock sugar to taste and cook until the rock sugar has completely melted. Add the ribs and toss to coat evenly. Add the ginger and scallion slices, bay leaves, star anise, and cinnamon and stir until fragrant, then add 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and 1 spoon of oyster sauce and stir-fry evenly.
✅ Done when: Done when the rock sugar has fully melted, the ribs are evenly coated in dark caramel-colored sauce, and the spices smell fragrant.
Add enough hot water to just cover the ribs. Once the water boils, reduce to low heat, cover, and simmer for 25 minutes.
✅ Done when: Done after 25 minutes of covered simmering at low heat once the pot has come to a boil.
Add salt to taste, then add the cut potatoes (the author also happened to add half a carrot) and continue to simmer for about 15 minutes.
✅ Done when: Done after roughly 15 minutes of simmering, when the potatoes have cooked in the sauce.
Simmer until the potatoes are fully cooked through, then raise the heat to reduce the sauce. Don't reduce it too dry — it's great over rice.
✅ Done when: Done when a potato piece yields easily when pierced and the sauce has thickened but is still saucy, not dried out.
- 5
Step 5
The fragrant braised pork ribs and potatoes are ready to serve.
✅ Done when: The dish is finished and ready to plate.
- 6
Step 6
The potatoes come out soft, tender, and fully infused with the sauce — delicious.
✅ Done when: Potato pieces are soft and saturated with the braising sauce.