Plum Sauce Braised Pork Ribs with Lotus Root and Shiitake Mushrooms 酸梅酱莲藕香菇焖排骨

This Plum Sauce Braised Pork Ribs with Lotus Root and Shiitake Mushrooms is a comforting, home-cooked dish that's packed with flavour and pairs perfectly with a bowl of steamed rice. The pork ribs are slow-braised until tender in a rich, savoury sauce with a hint of sweetness from the plum sauce. Fragrant aromatics like star anise, cloves, cinnamon, and garlic infuse the dish with wonderful depth, while lotus root and fresh shiitake mushrooms absorb every bit of the delicious braising sauce. 

Ingredients:

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550g Baby Back Ribs/ Pork Ribs 

8 cloves Garlic, pounded 

1pc Star Anise 

3 Clove 

1 Cinnamon Stick 

130g Lotus Root, cut into chunks

4 Fresh Shiitake Mushrooms, cut into chunks 

Hot Water

1 stalk Spring Onion and 1 Red Chilli for garnishing 

Marinade:

1/4 tsp White Pepper 

1 tbsp Light Soy Sauce 

1 tbsp Mirin/ Rice Wine 

1 tsp Grated Ginger

1 tsp Sugar

1/2 tsp Salt 

Sauce:

2 tbsp Plum Sauce 

1 tbsp Oyster Sauce 

1 tbsp Dark Soy Sauce 

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Method:

1.  Marinate the pork ribs for at least 1 hour. Heat some oil in a wok, stir-fry garlic, star anise, cloves and cinnamon stick until fragrant.

2. Add the marinated pork ribs and stir-fry until lightly browned. Add the remaining ingredients and enough water to cover the pork ribs, and bring to a boil. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, which is safe to use for any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Reduce the heat to low, cover, and simmer for 30 minutes. Add the lotus root and continue simmering until the pork ribs are tender.

4. During the last 15 minutes of cooking, add the fresh shiitake mushrooms. Garnish with chopped spring onion and sliced red chilli before serving. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!