My mother-in-law grew up near Qingdao but I have no idea where she got this recipe. It’s very similar to Hilda’s Chinese Braised Short Ribs but adds sugar and vinegar for a sweeter and very slightly sour flavor. When she helped take care of my babies when they were little, she would cook dinner on top of feeding and cleaning – and this was a weekly staple because it was so easy. This recipe can be used with pork short ribs (ribs cut into 2″ lengths by the butcher and then separated into individual ribs) or chicken legs, thighs, wings, or drumettes. I’ve been known to skip the parboil part and just dump and set my instant pot, and no one complained.
Mama’s Pai Gu Rou: Chinese Braised Meat
Servings: 4 people
Super simple dish that can be dumped into a pot or pressure cooker and simmered till the meat is tender and the sauce is thick and flavorful.
Ingredients
- 2 lbs pork or chicken, dark meat with bone in
- 5 tbsp water
- 4 tbsp soy sauce
- 3 tbsp wine
- 2 tbsp sugar
- 1 tbsp vinegar
- 1 green onion, optional
- 1 slice ginger, optional
Instructions
- If using pork, parboil the pork ribs for 2-3 minutes to draw the blood out.
- Add all ingredients to the pot.
- If using a stove, bring to a boil then simmer for 30 minutes, stirring occasionally till meat is tender. If liquid evaporates and runs low, add a little more water to avoid burning.
- If using a pressure cooker, set for 20 minutes cook time and release naturally or quick release.
- Optionally reduce the liquid to achieve a thicker sauce for serving with rice.
So simple, right?
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