Soft Pork Rib With Chestnut In Dang Gui Sauce
A Chinese braise of soft pork ribs with dried chestnuts, star anise and cloves in a soy-based sauce fragrant with Dang Gui (Chinese Angelica) and Wolfberries, cooked in a pressure cooker.
Ingredients
| 800 g | Soft pork rib | |
| 40 | Dried chestnuts | |
| 3 | Star anise | |
| 5 | Cloves | |
| 4 tbsp | 60 ml | Dark soy sauce |
| 4 tbsp | 60 ml | Light soy sauce |
| 3 tbsp | 45 ml | Brown sugar |
| 2 tbsp | 30 ml | Oil |
| 350 ml | Water | |
| 8 slices | Dang Gui (Chinese Angelica) | |
| 10 | Keichi (Wolfberries) |
Instructions
- Presoak the dried chestnuts with hot water, then remove the excess skin.
- With the oil, sauté the star anise and cloves with the soft pork rib, then add the water and bring it to a boil.
- Add the chestnuts, dark soy sauce, light soy sauce and sugar, mix well and bring it to a boil.
- Transfer all ingredients to a pressure cooker, then add the Dang Gui and Keichi/Wolfberries (optional if you cannot find these ingredients) and cook on high for 30 minutes (if using a normal pot, just simmer on low heat for 1 hour).