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Five-Spice Braised Pork Recipe

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This recipe for Five-Spice Braised Pork is from The Raimo Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbs. whole Szechuan peppercorns
3 Tbs. kosher salt
4 lb. country-style pork ribs
2 to 3 Tbs. canola oil
2 yellow onions, cut into 1/2-inch strips
1 bottle (16 oz.) Chinese slow-cooking sauce (Williams Sonoma) or some other bottled Asian sauce like oyster sauce, Asian bbq
Sliced green onions for garnish
Steamed rice for serving
Directions:
Directions:
1. In a small fry pan over medium heat, toast the peppercorns, stirring frequently, until fragrant, 2 to 3 minutes. Let cool to room temperature. Transfer the peppercorns to a mortar and crush with a pestle until fairly fine. Transfer 1 Tbs. to a small bowl and stir in the salt. Reserve the remaining crushed peppercorns for garnish.

2. Rub the ribs with the peppercorn-salt mixture.

3. In a large fry pan over medium-high heat, warm the oil until almost smoking. Working in batches (do not overcrowd), brown the ribs 1 to 2 minutes per side. Transfer to a slow cooker and add the yellow onions and slow-cooking sauce. Cover and cook on high for 6 hours or according to the manufacturers instructions.

4. Using a large spoon, skim the fat off the sauce. Transfer the ribs and sauce to a large serving bowl. Garnish with green onions and the reserved crushed peppercorns. Serve immediately with steamed rice.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
6 hours

 

 

 

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