Braised Pork Ribs with Garlic and Bamboo Shoots
Try this Braised Pork Ribs with Garlic and Bamboo Shoots recipe, or contribute your own.
Try this Braised Pork Ribs with Garlic and Bamboo Shoots recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 3 tablespoons water
- 1 1/2 teaspoons sugar
- 5-6 cloves garlic
- 1 tablespoon cooking wine
- 1 star anise
- 50 grams winter shoots (dried)
- 2-3 slices ginger (fresh)
- 2 green onions (rinsed and cut into 2-inch length)
- 2 tablespoons premium dark soy sauce
- 1 1/2 tablespoons light soy sauce
- Carbohydrate 0.298343304037352 g
- Cholesterol 0 mg
- Fat 1.32702056459146 g
- Fiber 0.0284691328514031 g
- Protein 0.231234133903947 g
- Saturated Fat 0.184895773086352 g
- Serving Size 1 1 serving (14g)
- Sodium 414.702232804064 mg
- Sugar 0.269874171185949 g
- Trans Fat 0.0506442917933702 g
- Calories 14 calories
Step-by-step
- Soak dried bamboo shoots in cold water for 8 hours. Rinse under water and drain well.
- Remove membrane from the back of the ribs. Wash and cut between bones into small pieces, rinse and drain.
- Heat 1 tablespoon of olive oil in a non-stick sauté pan over high heat, or in the Instant Pot on the Saute function and adjust to high heat. Sauté ginger, green onion, garlic and star anise for about 1 minute. Toss in pork ribs, and cook for 3-4 minutes until the ribs start to turn brown
- Add bamboo shoots and sauté for another 1-2 minutes. Add in 1 tablespoon cooking wine, 2 tablespoons premium dark soy sauce, 1 1/2 tablespoons light soy sauce, 1/2 teaspoon salt, 1 1/2 teaspoons sugar, and 3 tablespoons water. Bring to a boil. If cooking in a separate pan, transfer contents to the Instant Pot.
- Cover the lid and place the pressure valve to “Seal” position. Press Manua” button and set 36 minutes of cooking time. When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid.
- Select “Sauté” and set temperature to More. Stir occasionally until the sauce is reduced to 1/4 of its original volume. Transfer to a serving bowl, and serve over rice. Yummy!!
Adapting the Proteins and Aromatics
Modifying this dish for different dietary needs requires careful attention to the soy sauce ratio. Replacing standard soy sauce with certified gluten-free tamari maintains the necessary sodium balance without altering the viscosity required for the final reduction phase. When substituting the pork with root vegetables or firm tofu, reduce the pressure cooking duration from thirty-six minutes down to twelve minutes to prevent complete structural collapse under high pressure. Aromatics like star anise and fresh ginger remain non-negotiable anchors that mask earthy astringency in the bamboo shoots.
Managing the Pressure and Reduction
Sealing the Instant Pot correctly determines whether the meat achieves proper rendering or merely boils in aromatics. Allowing a natural five-minute pressure release after the thirty-six-minute cooking cycle finishes prevents moisture from violently purging out of the meat fibers. Activating the high-temperature sauté mode afterward requires constant vigilance to reduce the remaining liquid to one-quarter of its starting volume without scorching the sugars. Storing portions in a sealed container for up to three days actually improves the dish, allowing the star anise and garlic compounds to deepen their penetration into the bamboo layers.
