Sticky Braised Pork Ribs Stuffed
Rice Cakes
Transform ordinary pork ribs by braising them until perfectly tender, removing the bone, and stuffing them with chewy rice cakes in a rich, caramelized glaze.
This ingenious dish combines the savory depth of classic braised pork with the delightful chewiness of rice cakes. By slow-cooking the ribs first, the meat becomes tender enough to remove the bone cleanly, creating a perfect pocket for a rice cake. A final pan-searing and reduction step locks in the flavor, resulting in an irresistible sticky, mahogany finish.
Ingredients
- 500 g pork ribs
- 200 g white rice cakes (cylindrical)
- 2 stalks green onions
- 1 thumb ginger
- 3 whole star anise
- 1 stick cinnamon
- 2 tbsp cooking wine
- 1 tsp white pepper
- 2 tbsp soy sauce
- 1 tbsp sugar coloring (or dark soy sauce)
- 1 tbsp rock sugar
- optional white sesame seeds
Instructions
- 1Blanch the pork ribs
Place the raw pork ribs into a pot or wok filled with cold water. Bring the water to a boil over high heat to draw out the blood and impurities from the bones. Once the water reaches a rolling boil and foam rises to the surface, remove the ribs.
Tip: Always start with cold water when blanching meat to ensure the proteins release impurities gradually instead of locking them in. - 2Simmer with aromatics
Return the blanched ribs to the pot and add knotted green onions, ginger slices, star anise, cinnamon, white pepper, and cooking wine. Pour in hot water until the ribs are submerged, then cover and simmer over low heat for 30 minutes to infuse the meat with deep flavor.
Tip: Use hot water for the simmer to keep the meat tender; adding cold water to hot meat causes the proteins to seize up and become tough. - 3Insert rice cakes into ribs
Remove the simmered ribs from the broth and let them cool slightly. Carefully twist and pull out the center bone from each piece of meat. Insert a piece of white rice cake into the empty cavity, allowing it to absorb the meat juices later.
Tip: The meat should be tender enough from the 30-minute simmer for the bone to pull out cleanly with a gentle twist. - 4Sear the pork ribs
Place the pork ribs, each with a piece of rice cake inserted into the center, into a hot frying pan, meat-side down. Sear them over medium-high heat until the meat develops an aromatic golden-brown crust. This process enhances the flavor and prepares the ribs for the final braising.
Tip: Ensure the meat-side is fully in contact with the pan for an even, flavorful sear. - 5Flip and sear
Once the meat-side has developed a deeply aromatic and golden-brown crust, use chopsticks to carefully flip each stuffed rib. Sear the opposite side for another minute to ensure even browning.
Tip: Dont flip the ribs too early. Let them develop a solid crust to ensure the meat stays intact and gets a rich roasted flavor. - 6Add aromatics and seasonings
With the ribs nicely browned, toss fresh ginger slices, green onions, and star anise into the pan to release their fragrance. Stir in the soy sauce and pre-made sugar coloring, ensuring the ribs are well coated in the savory base.
Tip: The reserved rib broth from earlier is packed with flavor—using it here instead of water gives the sauce an incredibly rich, meaty depth. - 7Braise and glaze
Pour the reserved rib broth from the earlier simmer into the pan and add a piece of rock sugar. Continue to cook over medium heat, allowing the liquid to reduce until it forms a thick, glossy sauce that coats each stuffed rib perfectly.
Tip: Simmering in the reserved broth infuses the ribs with deep, savory flavor while the reduction creates a sticky, delicious glaze.
