Soy-Braised Pork Country Ribs with Carrots and Turnips
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  • 1/2 cup low-salt chicken broth
  • 3 tablespoons dry Sherry
  • 3 tablespoons soy sauce
  • 1 tablespoon (packed) golden brown sugar
  • 1 teaspoon hot chili paste (such as sambal oelek)
  • 2 1/2 pounds boneless pork shoulder (Boston butt), cut into 5 x 1 1/2-inch strips (sometimes called boneless country-style pork ribs)
  • 2 tablespoons peanut oil
  • 1 medium onion, chopped
  • 4 green onions; white and pale green parts finely chopped, green parts thinly sliced
  • 3 garlic cloves, chopped
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 3 whole star anise
  • 3 long strips orange peel removed from orange with vegetable peeler
  • 3/4 pound carrots, peeled, cut into 1-inch pieces
  • 3/4 pound turnips, peeled, cut into 1-inch pieces
  • Steamed white rice
  • Ingredient info: Hot chili paste (such as sambal oelek) can be found in the Asian foods section of many supermarkets and at Asian markets. Look for whole star anise— brown star-shaped seedpods—in the spice section of some supermarkets and at specialty foods stores and Asian markets.



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