#chineserecipe #porkribs #braisedpork
Braising is a cooking process using both wet and dry heats where food ingredient is browned at high temperature before simmering with cooking liquid in a covered pot to achieve not only a tender texture but heavenly taste. This is also one of the traditional Chinese cooking techniques that have existed more than 2000 years ago.
For this recipe, we added more liquid to the context that they appears to be more of stewing than braising. Nevertheless, it turns out extremely flavourful with the searing of the pork rib, sautéing of the scallions and not to forget the caramelisation of rock sugar and the prepared sauce. Give it a try and we are sure you will love it!
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红烧是一种既干又湿的烹饪方法，食材先用高温煎至金黄，然后放入有汤汁的锅中，盖上盖子小火炖煮，不仅可以使食材软嫩，还能获得绝佳的口感。 这也是已有2000多年的历史的中国传统烹饪技巧之一。
对于这个食谱，我们增加了更多的液体，看起来更像是炖煮而不是红烧。 然而，经过猪排骨的煎烤、葱的炒香、以及冰糖和酱汁的焦糖化，味道极为的鲜美。 试试看，我们相信你会爱上它！
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TIMECODES
0:00 - Intro
0:45 - Chinese Braised Pork Ribs with Scallions
1:00 - Prepping the sauce
1:55 - Blanching pork ribs
2:42 - Rinse blanched pork ribs
3:57 - Sautéing caramelised pork ribs
4:49 - Braising pork ribs
5:47 - Ingredients for Chinese Braised Pork Ribs with Scallions