Name: Cinnamon and Clove Sichuan-Style Braised Pork Ribs with Potatoes and Carrots
Total time: 87 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 500g pork ribs; 2 potatoes, cubed; 2 carrots, sliced; 1/4 cup fermented black beans; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tbsp sugar; 1 tbsp cornstarch; 1 tsp Sichuan peppercorns; 1/2 tsp cinnamon; 1/4 tsp ground clove

Cinnamon and Clove Sichuan-Style Braised Pork Ribs with Potatoes and Carrots

Warm cinnamon and clove for a spiced, savory depth.

87 minutes4 servings

Method

Add cinnamon and clove to the pot during preparation, simmering with the other ingredients.
In a pot, add pork ribs, soy sauce, Shaoxing wine, and sugar. Cover and simmer for 1 hour.
Add potatoes, carrots, and fermented black beans. Cook for 20 minutes until tender.
Mix cornstarch with water. Add to pot, stir until sauce thickens.
Sprinkle Sichuan peppercorns over the dish before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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