How to Make Delicious Braised Pork Ribs with Bamboo Shoots that Are Simple and Irresistible

How to Cook Braised Pork Ribs with Bamboo Shoots

• 1

  Prepare the pork ribs

  Once you buy the ribs, chop them into small pieces about 3cm in size.

  Place a pot of water on the stove, add 1 teaspoon of salt, 1 tablespoon of rice vinegar, then turn the heat to high, and blanch the ribs for about 2 minutes in boiling water.

  After blanching, take the ribs out and place them in a bowl of cold water, then rinse them with water twice, and finally drain them in a basket.

  How to prepare pork ribs without a fishy smell

  • You can eliminate the smell of pork ribs by placing the pieces in a pot of cold water. Bring to a boil for 2 – 3 minutes, then turn off the heat. Quickly take the ribs out and rinse with clean water.
  • Another way to remove the smell from pork ribs is to add 3 – 5 strands of straw into the pot of water with the ribs. Then, blanch the ribs for 2 – 3 minutes and rinse them clean.
  • Additionally, you can replace the straw with other ingredients that have deodorizing effects such as ginger, lemongrass, vinegar,…

  

  
• 2

  Marinate the ribs

  Shallots and garlic, you peel, wash thoroughly if there is dirt on the surface, then chop finely.

  You place the ribs in the pot used for braising, add 1/2 of the chopped shallots and garlic, 1/2 teaspoon of salt, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of color sauce, a little pepper, a little Korean chili powder, then mix well for the ribs to absorb the seasoning and marinate for 15 – 30 minutes.

  

  
• 3

  Boil bamboo shoots

  After purchasing bamboo shoots, cut them into long, thin pieces but not too small.

  Place a pot of water on the stove, and when the water boils, add the bamboo shoots and cook for 5 minutes, keeping the lid open to help any remaining toxins escape.

  Methods to reduce bitterness and toxins in bamboo shoots

  • Method 1: Boil bamboo shoots multiple times: Freshly harvested bamboo shoots, peel the leaves, and boil in boiling water multiple times, rinsing with clean water each time. When the bamboo shoots are soft and less bitter, they can be used for cooking.
  • Method 2: Soak in rice water: Boil the bamboo shoots 2-3 times. Then, soak the boiled bamboo shoots in rice water for 2 days. Change the rice water frequently during soaking to prevent fermentation and odors. After 2 days, wash the bamboo shoots thoroughly and prepare them for cooking.
  • Method 3: Soak in lime water: Peel and soak the bamboo shoots in lime water. Boil the bamboo shoots several times until the water in the pot is clear and no longer cloudy from the lime water, then rinse thoroughly and prepare for cooking.
  • Method 4: Boil with water spinach: Harvest the bamboo shoots, peel, cut into small slices, and boil. Add a handful of water spinach to the pot and boil once. When the bamboo shoots are cooked, drain all the water, then add cold water; at this point, remove the water spinach and rinse with cold water once more before preparing the dish.
  • Method 5: Boil with rice water: Fresh bamboo shoots with skin on, when boiling, add a few slices of chili (seeds removed) and boil the bamboo shoots in rice water. When the bamboo shoots are soft, wash them thoroughly and boil again, repeating 2-3 times before proceeding to cook.
  • Method 6: Soak overnight in clean water: Harvest the bamboo shoots, peel the outer leaves, slice/shred them, and soak in clean water overnight. Occasionally change the soaking water, and the next day, simply wash the bamboo shoots thoroughly and prepare for cooking.

  

  
• 4

  Stir-fry bamboo shoots

  Place a pan on the stove, add 1 tablespoon of cooking oil, turn on the heat and add the remaining shallots and garlic to sauté until fragrant.

  Next, add the bamboo shoots to stir-fry together, then season the bamboo shoots with 1/2 teaspoon of salt and 1/2 teaspoon of seasoning powder, stirring well over high heat for 2 – 3 minutes.

  Note:

  • When braising bamboo shoots with pork or chicken, you should cut the bamboo shoots into larger pieces, not too small, to enhance the dish’s flavor.
  • Stir-frying the bamboo shoots first helps them become more fragrant and richer; you don’t need to stir-fry too long, just a quick sauté is enough.

  

  
• 5

  Braised ribs

  Place the marinated ribs pot on the stove, turn on high heat, and stir-fry the ribs for about 2 minutes. Add water to the pot so that it covers the ribs, cover the lid, and turn the heat to high.

  When the water boils, open the lid to release the steam, then cover the lid again and simmer for 15 minutes over low heat.

  After 15 minutes, add all the stir-fried bamboo shoots into the pot, continue to cover and braise over medium heat for about 30 minutes or until the water reduces.

  Finally, season to your family’s taste, then sprinkle a little chopped green onion on top to finish!

  Note:

  • If you want some sauce to pour over rice, you can stop after braising for 30 minutes.
  • If you prefer the ribs to be drier and the sauce thicker, continue to braise for about 10 more minutes!

  

  

  

  
• 6

  Final Product

  Deliciously rich braised ribs with bamboo shoots, tender ribs with deep flavor, and fragrant fatty bamboo shoots combined to create a mouthwatering dish for your family!