Multicooker: Chinese Pork Rib Stew 清燉排骨湯

Chinese soups in the multicooker, take 2! Totally trying Korean braised short rib stew next. That was my intention this week, but my son ate the Korean pear I was saving.

You’ll notice it looks a lot like the Chinese chicken soup recipe. But it tastes surprisingly different. Chicken and pork don’t taste alike, after all. This one takes a bit longer with an extra parboiling step, but well worth the effort.

This is the clear broth version. For the soy sauce based or “red braised”  紅燒排骨 pork rib stew, see this recipe! Easy to adapt for the multicooker.

INGREDIENTS:

  • 2-3lb pork spare ribs (chinese style, or other small tender cuts)
  • 2 stalks green onion
  • 4 cloves garlic
  • 3 slices ginger
  • white pepper, pinch
  • 1/2 cup of Chinese rice wine/Michiu (TTL is my go to brand)
  • dash of soy sauce for umami
  • salt
  • 2-3 medium daikon radishes, roll cut
  • 6 -7 dried red jujube dates

INSTRUCTIONS:

  1. PARBOIL: I always parboil pork. ‘Cause my momma says to. Add ribs (chopped into equal size pieces) into a pot (not your multicooker pot). Fill water until just covered. Bring to a boil over medium heat. Once boiling, remove from heat.
  2. Remove ribs one by one and wash under cold water in the sink. Place each clean rib into the inner pot of your multipot.
  3. Place a large mesh strainer over the inner pot of ribs. Carefully pour parboiling water over strainer. This is your soup base without all the nasty foamy meat floaties. *some people discard their parboiling water and start their base with clean water. I think that’s a waste of good tasting meat water.
  4. Add green onions, garlic, ginger, rice wine, a sprinkle or two of white pepper, and a dash of soy sauce, and a couple tsp of salt.
  5. Cover, close vent to “pressure”, pressure cook on HIGH for 40min.
  6. Carefully vent pressure.
  7. Add daikon and jujube dates. Close valve and pressure cook on HIGH for 10min.
  8. Best served the next day. Cover and store in fridge the next day. Skim off fat, then slowly heat on stove before serving. *TIP: remove some of the solids into a separate container before storing soup so that skimming the fat is easier! Or you’ll be skimming around chunks of rib pork and daikon instead of working with a smooth surface.

 

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