Sườn Rim Tứ Xuyên (Sichuan-Inspired Braised Pork Ribs)
60% chuẩn vị · Fusion (Vietnamese/Sichuan)
A creative twist on Sườn Rim Mặn Ngọt, incorporating the bold flavors of Sichuan cuisine. This version adds a spicy kick from chili bean paste and a numbing sensation from Sichuan peppercorns, creating a complex and exciting flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork ribs1 kg
- Soy sauce3 tbsp
- Chili bean paste (Doubanjiang)2 tbsp
- Sugar2 tbsp
- Shaoxing wine2 tbsp
- Garlic5 cloves, minced
- Ginger1 inch piece, minced
- Sichuan peppercorns1 tsp, lightly toasted and ground
- Star anise1
- Water1 cup
- Sesame oil1 tsp
- Sesame seedsfor garnish, toasted
- Cilantrofor garnish
Các bước
- 1
Cut pork ribs into 2-inch pieces. In a bowl, combine ribs with 1 tbsp soy sauce, 1 tbsp sugar, Shaoxing wine, minced garlic, minced ginger, and ground Sichuan peppercorns. Marinate for 30 minutes.
- 2
Heat a pot or Dutch oven over medium-high heat. Add the marinated ribs and sear until browned on all sides.
- 3
Add the chili bean paste and star anise to the pot. Stir-fry for 1 minute until fragrant.
- 4
Pour in the remaining 2 tbsp soy sauce, 1 tbsp sugar, and 1 cup water. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 50-60 minutes, or until the pork is very tender and the sauce has thickened.
- 6
Remove the lid and stir in the sesame oil. Cook for a few more minutes to allow the sauce to glaze the ribs.
- 7
Serve hot, garnished with toasted sesame seeds and fresh cilantro.
