排骨 Zucchini 番茄 Braised

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Marinate pork ribs briefly with ginger, soy sauce, and rice wine for deep flavor infusion. Sear aromatics like scallion and garlic in hot oil to release fragrant oils, then nestle in marinated ribs to brown lightly. Introduce zucchini and tomato chunks alongside braising liquid of soy, rice wine, oyster sauce, seasoned with salt, pepper, and sugar for balanced savory-sweet profile. Simmer gently in covered pot, allowing ribs to tenderize slowly while vegetables soften and meld into aromatic stew, finishing with a drizzle of sesame oil if available for nutty aroma.

Difficulty
Cooking Time
51 min

Ingredients

  • 排骨240 g (≈ 6 piece)
  • zucchini180 g (≈ ½ piece)
  • 番茄180 g (≈ 1 piece)
  • 薑2 slice
  • 蔥1 stalk
  • 蒜1 clove
  • 醬油2⅔ tablespoon
  • 米酒2⅔ tablespoon
  • 蠔油⅔ tablespoon
  • 鹽¾ teaspoon
  • 白胡椒粉¼ teaspoon
  • 糖1¼ teaspoon
  • 橄欖油⅔ tablespoon
  • water240 ml

Cookware

  • pot

Steps

  1. 1slice 薑, mince 蒜, chop 蔥, cut zucchini into chunks, cut 番茄 into chunks
  2. 2marinate 排骨 with sliced 薑, 醬油, and 米酒 10 min
  3. 3heat 橄欖油 in pot over high heat 1 min, add chopped 蔥 and minced 蒥, sear until fragrant 2 min
  4. 4add marinated 排骨 (with marinade), brown lightly 3 min
  5. 5add zucchini chunks and 番茄 chunks
  6. 6add 醬油, 米酒, 蠔油, 鹽, 白胡椒粉, 糖, and water to cover, bring to a boil 3 min
  7. 7cover pot and simmer gently on low heat 30 min until 排骨 are tender and vegetables soften

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