Main Ingredients:
Pork Ribs: 1200g; Kombu: 1 piece; Chestnuts: 300g.
Additional Ingredients:
Rock Sugar: 80g; Corn Oil: 1.5 tbsp; Soy Sauce: 3 tbsp; Teriyaki Sauce: 2 tbsp; Rice Vinegar: 2 tbsp; Salt: 1/4 tsp; Spring Onions: 3 stalks.
Taste: Savory; Cooking Method: Braising; Cooking Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Chestnut and Kombu Braised Pork Ribs
Soak the kombu, cut into 2cm wide strips, and tie into knots. (If you find it troublesome, you can tear it into small pieces.)
The prepared kombu knots.
Rinse the pork ribs to remove blood and impurities, then drain.
Wash the chestnuts. (I used frozen, peeled chestnuts.)
Cut the spring onions into sections.
Place the rock sugar in a plastic bag and crush it.
Heat oil in a pan, add the crushed rock sugar, and stir-fry over medium-low heat until the sugar melts.
Reduce heat and continue cooking until the sugar turns brown and forms many bubbles.
Turn off the heat, add the pork ribs, quickly stir-fry to coat the ribs with the caramelized sugar, then turn on the heat again, pour in the cooking wine and stir briefly.
Add soy sauce, teriyaki sauce, rice vinegar, salt, and enough water (equal to the level of the ribs), bring to a boil, then simmer over medium-low heat for 30 minutes.
Add the chestnuts and continue simmering for 20 minutes until the sauce thickens.
Add the spring onion sections, stir briefly, and it’s ready to serve.
Delicious served with rice.
