East Asian Pork Rib Stew
Hungry for more? This recipes was featured in a podcast episode!
Sarah shares her rib and butternut squash stew; rich in Chinese and Korean flavours. This is a set it and leave it slow-cooked recipe which results in a hearty, heavenly meal when you get home.
Prep time: 20 min
Cook time: 8 hours
Serves: 4 - 6
1 1/2 kg cut pork ribs (back ribs are more tender)
2 tbsp cooking wine/cooking sake
1 onion sliced
3-4 cloves of minced garlic
minced ginger (same amount as garlic)
1-2 tbsp of gochujang (optional)
2 bay leaves (optional)
2 tbsp Chinese five spice powder
1 tsp salt
1 tbsp honey
1tbsp soy sauce
1 star anise (optional)
1-11/2 L chicken stock (depending on size of your slow cooker)
1/2 tbsp roasted sesame oil
corn starch slurry (1-2 tbsp cornstarch mixed with same amount of water)
1 butternut squash skinned and cubed
Mix cooking wine or sake with cut ribs and let sit for 15 min.
Sear ribs on high heat until they are well browned.
Fry onions, bay leaves, star anise and garlic & ginger paste.
Add fried mixture, ribs, gochujang, salt, honey and soy sauce to slow cooker and mix.
Add stock to about the 3/4 level of the ribs.
Set to slow cook for at least 6 hrs (temp settings and time are variable depending on your slow cooker. I use an instant pot and set it on high).
Add your cubed butternut squash into the stew and cook for another hour or until meat and squash are tender.
Mix in cornstarch slurry and let cook for 15 min more.
Turn off cooking settings, add sesame oil and serve.