TRIED THIS RECIPE AND WAS REALLY SURPRISED! THE SECRET TO MAKE THE BEST JUICY PAN FRIED PORK CHOPS!!

Ingredients

• 1.5 kg Pork Ribs (bone‑in, cut into individual ribs)
• 2 Tbsp Vegetable Oil (thin layer for pan‑frying)
• 1 tsp Salt
• 0.5 tsp Ground Black Pepper
• 1 pc Carrot (small, diced)
• 2 Tbsp Fresh Ginger (peeled and diced, about thumb‑size piece)
• 6 cups Water
• 3 Tbsp Light Brown Sugar
• 2 Tbsp Soy Sauce
• 6 Tbsp Honey
• 2 Tbsp Chili Flakes
• 1 Tbsp White Vinegar
• 2 Tbsp Cornstarch (for slurry, dissolved in 2 Tbsp water)
• 2 Tbsp Water (for slurry)

Instructions

1. Prepare Ingredients

   Dice the carrot, peel and dice the ginger (about thumb‑size), and measure all sauces, sugar, and water. Set aside.

   Time: PT10M

2. Brown the Pork Ribs

   Heat the large skillet over high heat, add a thin layer of oil, then add the pork ribs. Sprinkle with salt and ground black pepper. Pan‑fry until the meat is nicely browned and the fat has rendered.

   Time: PT10M

   Temperature: high

3. Toast the Carrot

   Add the diced carrot to the rendered fat and sauté over medium flame until lightly toasted, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Sauté Ginger

   Add the diced ginger and sauté on high flame for about 20 seconds until fragrant.

   Time: PT30S

   Temperature: high

5. Re‑add the Ribs

   Return the browned ribs to the pan and sauté together for another 30 seconds to coat with the aromatics.

   Time: PT30S

   Temperature: high

6. Add Liquid and Flavorings

   Pour in 6 cups of water, then add light brown sugar, soy sauce, honey, and chili flakes. Stir to combine and increase heat to high until the mixture comes to a rolling boil.

   Time: PT5M

   Temperature: high

7. Add Vinegar and Simmer

   Stir in the vinegar, then reduce the flame to low and let the ribs simmer for 5 minutes.

   Time: PT5M

   Temperature: low

8. Slow Cook Until Tender

   Continue cooking on low flame, uncovered, until the ribs are really soft and tender, about 45 minutes. Add more water if the sauce reduces too much.

   Time: PT45M

   Temperature: low

9. Prepare Cornstarch Slurry

   Remove the ribs and set them aside. Turn off the flame, add ½ cup water to the pan, then stir in 2 Tbsp cornstarch dissolved in 2 Tbsp water.

   Time: PT2M

10. Thicken the Sauce

    Turn the flame back to medium and bring the sauce to a boil while stirring constantly until it thickens, about 5 minutes.

    Time: PT5M

    Temperature: medium

11. Finish and Caramelize

    Return the ribs to the pan, mix gently so the meat stays intact, then reduce heat to low and let the sauce caramelize for another 5 minutes. Turn off the flame.

    Time: PT5M

    Temperature: low

12. Serve

    Transfer the braised ribs to a serving plate, spoon the glossy sauce over them, and enjoy hot with steamed rice.

    Time: PT0M

Nutrition Facts

Calories

1060

Protein

30g

Carbohydrates

30g

Fat

70g

Fiber

2g