Soy-Braised Pork Country Ribs With Carrots And Turn

Name: Soy-Braised Pork Country Ribs With Carrots And Turnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low-salt chicken broth; 3 tablespoons dry Sherry; 3 tablespoons soy sauce; 1 tablespoon (packed) golden brown sugar; 1 teaspoon hot chili paste (such as sambal oelek); 2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2-inch strips (sometimes called boneless country-style pork ribs); 2 tablespoons peanut oil; 1 medium onion, chopped; 4 green onions; white and pale green parts finely chopped, green parts thinly sliced; 3 garlic cloves, chopped; 1 1/2 tablespoons minced peeled fresh ginger; 3 whole star anise; 3 long strips orange peel removed from orange with vegetable peeler; 3/4 pound carrots, peeled, cut into 1-inch pieces; 3/4 pound turnips, peeled, cut into 1-inch pieces; Steamed white rice; Ingredient info: Hot chili paste (such as sambal oelek) can be found in the Asian foods section of many supermarkets and at Asian markets. Look for whole star anise- brown star-shaped seedpods-in t…

Servings: persons

1/2 cup low-salt chicken broth
3 tablespoons dry Sherry
3 tablespoons soy sauce
1 tablespoon (packed) golden brown sugar
1 teaspoon hot chili paste (such as sambal oelek)
2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2-inch strips (sometimes called boneless country-style pork ribs)
2 tablespoons peanut oil
1 medium onion, chopped
4 green onions; white and pale green parts finely chopped, green parts thinly sliced
3 garlic cloves, chopped
1 1/2 tablespoons minced peeled fresh ginger
3 whole star anise
3 long strips orange peel removed from orange with vegetable peeler
3/4 pound carrots, peeled, cut into 1-inch pieces
3/4 pound turnips, peeled, cut into 1-inch pieces
Steamed white rice
Ingredient info: Hot chili paste (such as sambal oelek) can be found in the Asian foods section of many supermarkets and at Asian markets. Look for whole star anise- brown star-shaped seedpods-in the spice section of some supermarkets and at specialty foods stores and Asian markets.

1
Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Sprinkle ribs with salt and pepper. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and saute until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; saute until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.
2
Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer 30 minutes. Add carrots and turnips to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer. Transfer mixture to platter. Serve with steamed rice.

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup low-salt chicken broth, 3 tablespoons dry Sherry, 3 tablespoons soy sauce, 1 tablespoon (packed) golden brown sugar, and more.

Yes, Soy-Braised Pork Country Ribs With Carrots And Turnips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Soy-Braised Pork Country Ribs With Carrots And Turnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions