Dry Pot Pork Ribs
Spicy and addictive Sichuan-style dry pot spare ribs, crispy outside and tender inside, with potato, onion and green pepper, a mouthwatering experience.
Ingredients
15 items- Pork ribs 500g
- Potato 1
- Onion 1
- Green pepper 2
- Dried chili peppers 10
- Sichuan peppercorns 1 tbsp
- Ginger 1 piece
- Garlic 5 cloves
- Broad bean paste (Doubanjiang) 1 tbsp
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- White sugar 1/2 tsp
- Salt to taste
- White sesame seeds 1 tbsp
- Cilantro to taste
Nutrition
Steps （8 steps）
Cut 500g pork ribs into 4-5cm pieces, soak in cold water for 30 mins to remove blood, drain. Add 1 tbsp cooking wine, 1 tbsp light soy sauce and ginger slices, mix and marinate for 15 mins.
Peel and slice potato into 0.5cm thick pieces, cut onion into chunks, green pepper into diamond pieces, slice garlic, cut dried chili into segments.
Pour enough oil into a wok, heat to 160°C, reduce to medium heat, fry ribs for 5-7 mins until golden brown and crispy on both sides. Remove and drain oil.
Leave about 2 tbsp oil in the wok, heat over medium, stir-fry ginger, garlic, dried chili and Sichuan pepper for 1 min until fragrant. Add broad bean paste, fry over low heat to release red oil.
Turn to high heat, add onion and potato slices, quickly stir-fry for about 2 mins until potato edges turn transparent and onion softens.
Add green pepper and fried ribs, drizzle light soy sauce, sugar and a pinch of salt along the wok edge, stir-fry over high heat for 1-2 mins until everything is evenly coated.
Turn off heat, sprinkle with white sesame seeds and cilantro. Transfer to a dry pot (or serve directly) and keep warm over low heat.
Key technique: Marinating and par-frying the ribs removes any gamey taste and ensures a crispy outside with tender inside. Use low heat when frying the bean paste to avoid burning.
Tips
Marinating and pan-frying the ribs removes any gaminess and creates a crispy exterior while keeping the inside tender. Always fry the bean paste over low heat to prevent burning. Feel free to substitute vegetables with lotus root or asparagus lettuce. Serving in a dry pot allows continuous heating, enhancing the flavor.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.