I like making this dish because I’d end up with leftover stew for days to use for other dishes or more noodles, and it’s very inexpensive, since the riblets I get at my local market cost only a dollar a pound. The spices used for the soup are common in Chinese cooking, and come in big packets that last forever, so the recipe can be used again and again.
The portions are going to have to be…eyebally… I don’t really measure things exactly unless I’m following a specific recipe. However, the more spices you use, the better (to a point), because the soup will only get more flavorful. Be too stingy and you’ll get a bland product. The stew will get more flavorful as it seeps longer after cooking as well, so it’ll get even better the second or third day!
Ingredients (rough measures)
- Several whole star anise
- Several whole cloves
- 2 tbsp of sichuan peppercorn
- 2 tsp of fennel seeds
- 1 tbsp of ground cinnamon or one whole cinnamon stick
- Several pieces of whole dried chili
- Several cloves of garlic, peeled
- 1½” piece of rock sugar
- 6 oz soy sauce
- 2 oz Chinese rice wine
- 3lbs pork ribs or riblets
- Scallion – separate whites from greens
- Noodles (wheat noodles or rice noodles are good here)
- Green vegetables as desired
- Heat up the pressure cooker on the stove or set it to Brown. If you’re using a normal pot on the stove instead of a pressure cooker, then follow the same steps, but cook the stew for at least 2 to 3 hours on low simmer.
- Once pressure cooker is hot, brown riblets in it, a few chunks or racks at a time so to not overload it, about 4 to 5 minutes at a time. Remove all the riblets from the cooker once they are browned.
- Add garlic and scallion whites into the cooker and brown for one minute.
- Add in all the dry spices and toast for another minute.
- Add back in all the meat.
- Add in the cooking wine, wait a few seconds, then fill the cooker with 3 to 5 cups of water (depends on how much meat you have).
- Add in the soy sauce.
- Add in a handful of cilantro.
- Set pressure cooker to cook on LOW for 45 to 50 minutes.
- Once it is finished, after depressurizing manually or naturally, you may want to filter out the layer of oil that will have formed on the top of the soup. It will be very hot.
- Cook the green vegetables in the still-hot soup or separately.
- Prepare the noodles as directed . Strain.
- In a bowl, add the noodles and vegetables, pour in hot soup, top with chopped cilantro and green scallions, and fall-apart melty pork ribs.