Prep time: 10 mins
Cook time: 60 mins
Yield: 2 to 3 serves
Ingredients:
- 820 gm soft pork ribs (aka pork cartilage)
- 4 slices ginger
- 1 clove garlic, minced
- 60 ml (3 Tbsp) Japanese salt-reduced light soy sauce
- 40 ml (2 Tbsp) mirin
- 20 ml (1 Tbsp) cooking rice wine
- 3 tsp white vinegar
- 10 gm ( ½ Tbsp) rock sugar, roughly pounded
- 1 cup water
- 400 gm radish, peeled and roughly chopped
- salt, to taste
- spring onion, for garnish
- Thickening:
- 2 tsp corn flour / corn starch
- 1 Tbsp water
- Blanch the pork ribs. Drain well. Set aside.
- Use an Instant Pot (See instructions below for stovetop pot), press “Saute” (medium) to heat oil. Brown the pork ribs on both sides in two batches. Return all the pork ribs into the pot.
- Add in ginger, garlic, soy sauce, mirin, wine, vinegar, rock sugar and water. Cover and turn the steam release handle to the “sealing” position. Set “Meat/Stew”, high pressure, for 35 minutes. When the programme finishes, wait 5 minutes, then run quick pressure release carefully. After the float valve drops to the down position, you’ll find the lid can be removed easily. Add in the radish. Cover the lid with “sealing” position again. Press “Meat/Stew” and cook for another 10 minutes. Quickly release the pressure. When the valve drops, remove the lid and press "Sauté" button to reduce the sauce by 1/3. Season with salt. Stir in the thickening and cook to your preferred consistency. Garnish with spring onion. Serve hot. Enjoy!
- Follow the above instructions to prepare all the ingredients.
- You need to add 2 more cups of water to cook the ribs, following the above steps.
- When it boils, reduce the stove heat and simmer for 1 ½ hours or until the ribs are softened. Add in the radish at about 20 minutes before seasoning and adding thickening.
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