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.
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.
Course Main Course
Cuisine Chinese
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Author Peggy
Ingredients
2lbspork or chickendark meat with bone in
5tbspwater
4tbspsoy sauce
3tbspwine
2tbspsugar
1tbspvinegar
1green onionoptional
1slicegingeroptional
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?
Peggy
Peggy is a freelance web consultant and fitness and lifestyle blogger. When she isn't helping other businesses grow their online presence, she enjoys experimenting with her workouts, nutrition, mindset, and other life hacks to help her live a happy, healthy, vibrant life with her husband and two boys. Follow her on https://flexitfit.com and https://thisabcmom.com.