One-Pot Braised Pork Ribs
Beef Rib Fingers Rice
A comforting one-pot meal featuring tender pork ribs, braised beef rib fingers, root vegetables, and purple rice simmered together in a rich savory broth.
When you are tired after a long workday, this one-pot braised rice is the ultimate weeknight comfort solution because everything comes together in a single pot. By simmering pork ribs and beef rib fingers with potatoes, carrots, and a touch of kiwi to tenderize the meat, the ingredients meld into a deeply flavorful broth. Laying the purple rice right on top allows it to absorb all the savory liquid during the final minutes, creating a hearty and satisfying dish with minimal cleanup.
Ingredients
- 500 g pork ribs
- 300 g beef rib fingers
- 2 potatoes
- 1 carrot
- 1 bunch bok choy
- 1 kiwi
- 1 cup purple rice
- 2 star anise
- 2 bay leaves
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- to taste cooking oil
- to taste hot water
Instructions
- 1Heat oil and aromatics
Pour cooking oil into a light blue pot set over heat, then add star anise and bay leaves to fry until fragrant.
Tip: Fry the spices gently on medium-low heat so they release their aroma without burning. - 2Add pork ribs
Place the pork ribs directly into the pot with the hot oil and fried spices, stirring to combine.
Tip: Pork ribs soaked in water beforehand do not need to be blanched, keeping the meat much more tender. - 3Season with soy sauces
Pour dark soy sauce for rich color and light soy sauce for savory flavor into the pot with the ribs, stir-frying until every piece is evenly coated.
Tip: Ensure the heat is medium so the soy sauces coat the meat thoroughly without sticking to the bottom. - 4Add potatoes and carrots
Add cubed potatoes and carrots into the pot with the seasoned pork ribs, stirring well to combine all ingredients.
Tip: Cut the potatoes and carrots into uniform cubes so they cook evenly together. - 5Pour hot water and simmer
Pour hot water into the pot to submerge the ingredients, preparing them to simmer.
Tip: Always use hot water when adding liquid to hot meat to prevent the protein fibers from tightening up. - 6Add crushed kiwi
Crush a kiwi fruit directly into the simmering pot to help make the ribs exceptionally tender, then cover and continue simmering.
Tip: Kiwi contains natural fruit enzymes that act as a tenderizer for the pork ribs. - 7Add pre-braised beef rib fingers
Take the pre-braised beef rib fingers and add them directly into the simmering pot with the pork ribs and vegetables, allowing the flavors to combine.
Tip: Ensure the pre-braised beef is warm or room temperature so it doesnt drastically lower the temperature of the simmering broth. - 8Remove whole spices
Use a utensil or tongs to carefully pick out and remove whole star anise and other seasonings from the pot to prevent the flavor from becoming overly bitter.
Tip: Removing whole spices after they have infused the liquid prevents them from releasing unwanted bitterness during the final simmer. - 9Add purple rice and bok choy
Place a portion of purple rice and fresh bok choy right on top of the ingredients in the pot, then cover and simmer for 5 minutes so the rice absorbs the savory broth.
Tip: This step is the soul of the dish, infusing the purple rice with all the rich flavors of the braised broth.
