Luwei-Spiced Braised Pork Ribs with Carrots

It’s a fresh take on the classic Hong Kong-style braise, with the deep flavor of Jiangnan master stock.

Made with:

Custom Culinary® Luwei Styled Marinad

What You'll Need

Amount	Ingredients
500 g	Pork ribs (about 6 pieces)
1	Carrot, cut into chunks
2	Potatoes, cut into chunks
1	Egg
1 tbsp	Flour
300-350 ml	Water
30-35 g	Custom Culinary® Luwei Styled Marinade
As needed	Sliced garlic
As needed	Scallions
As needed	Ginger (optional)

Marinade:

Amount	Ingredients
25 g	Custom Culinary® Luwei Styled Marinade
25 g	Water
A little	Cooking oil

Preparation

1. Rinse the pork ribs, coat in the prepared marinade and let marinate for at least 4 hours, or overnight for best results.

2. Sauté the garlic and ginger in a pan until fragrant. Coat the ribs with the beaten egg and flour, adding a splash of water if the coating is too thick. Fry until golden, then remove and set aside.

3. Add the carrots or potatoes to the pan and stir-fry.

4. Return the pork ribs to the pan and add about 300-350 ml water, enough to cover the ingredients, and 30-35 g Luwei Styled Marinade. Bring to a boil, reduce the heat to low, cover and braise for about 25 minutes.

5. Add the potatoes and carrots and braise for another 10 minutes, until tender and infused with the sauce.Add a splash of water or chicken stock if the pan starts to dry out.

6. Garnish with chopped scallions and serve.

Chef Tips

Marinate the pork ribs with Custom Culinary^® Luwei Styled Marinade so the master stock note soak in evenly. Sear and then braise with carrots and potatoes. The ribs are glossy and reddish. The meat is soft. Carrot and potato absorb the gravy, becoming tender and savory with a touch of sweetness and rich master stock flavor.

With simple, efficient steps, you can use the marinade to deliver a signature stew for a Hong Kong-style cafe.