Five-Spice Braised Pork
This recipe calls for country-style pork ribs, which are cut from the shoulder and include a minimum of three ribs. They are meatier than other types of pork ribs. Brown the pork over medium-high heat to produce a crisp exterior and rich taste. Seasoning the meat with Szechuan peppercorns both before and after braising creates complex flavor.
Ingredients:
- 3 Tbs. whole Szechuan peppercorns*
- 3 Tbs. kosher salt
- 4 lb. country-style pork ribs
- 2 to 3 Tbs. canola oil
- 2 yellow onions, cut into 1/2-inch strips
- 1 bottle (16 oz.) Chinese slow-cooking sauce*
- Sliced green onions for garnish
- Steamed rice for serving
Directions:
In a small fry pan over medium heat, toast the peppercorns, stirring frequently, until fragrant, 2 to 3 minutes. Let cool to room temperature. Transfer the peppercorns to a mortar and crush with a pestle until fairly fine. Transfer 1 Tbs. to a small bowl and stir in the salt. Reserve the remaining crushed peppercorns for garnish.
Rub the ribs with the peppercorn-salt mixture.
In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs 1 to 2 minutes per side. Transfer to a slow cooker and add the yellow onions and slow-cooking sauce. Cover and cook on high for 6 hours or according to the manufacturers instructions.
Using a large spoon, skim the fat off the sauce. Transfer the ribs and sauce to a large serving bowl. Garnish with green onions and the reserved crushed peppercorns. Serve immediately with steamed rice. Serves 6 to 8.
* Available at Williams-Sonoma stores.
Rub the ribs with the peppercorn-salt mixture.
In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs 1 to 2 minutes per side. Transfer to a slow cooker and add the yellow onions and slow-cooking sauce. Cover and cook on high for 6 hours or according to the manufacturers instructions.
Using a large spoon, skim the fat off the sauce. Transfer the ribs and sauce to a large serving bowl. Garnish with green onions and the reserved crushed peppercorns. Serve immediately with steamed rice. Serves 6 to 8.
* Available at Williams-Sonoma stores.
Williams-Sonoma Kitchen.