Soy-Braised Pork Country Ribs with Carrots and Turnips

By Kplmrm

This terrific dish is made in one large deep skillet. A sweet-spicy broth infuses the meat and the veggies with rich flavor. Ask your butcher to cut the ribs for you.

4 to 6 servings
•PREP: 1 hour •TOTAL: 2 hours





•Nutritional Information
One serving contains:
Calories (kcal) 459.8
%Calories from Fat 61.7
Fat (g) 31.7
Saturated Fat (g) 10.7
Cholesterol (mg) 106.8
Carbohydrates (g) 15.4
Dietary Fiber (g) 5.1
Total Sugars (g) 7.7
Net Carbs (g) 10.4
Protein (g) 28.2
Sodium (mg) 829.1

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 5x1 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

Details

Adapted from bonappetit.com

Preparation

Step 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 sauté until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; sauté 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.
•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.