Braised Pork Ribs with Potatoes – Pressure Cooker (高壓鍋紅燒排骨土豆)
Tender pork ribs and potatoes in a glossy soy-braised sauce, made faster and more deeply flavoured in the pressure cooker.
This pressure-cooker version of 高壓鍋紅燒排骨土豆 gives you the comforting flavour of a long braise in a much shorter time. The ribs become tender, the potatoes soak up the savoury sauce, and a quick uncovered simmer at the end gives everything a beautiful shine.
Serve it with steamed rice and a simple green vegetable. This is a comforting homemade meal for sharing: children can help rinse the potatoes and pick the green onion, while an adult handles the hot pot, pressure release, and sauce.
At a glance
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Yield
- 4 to 6 servings
- Difficulty
- Medium
Ingredients
- 1.2 kg pork spare ribs, cut into 4 to 5 cm pieces
- 700 g waxy potatoes, peeled and cut into large chunks
- 2 tbsp neutral oil
- 4 slices fresh ginger
- 4 cloves garlic, lightly crushed
- 2 green onions, cut into 5 cm pieces
- 2 star anise
- 1 small cinnamon stick
- 2 tbsp Shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar or brown sugar
- 500 ml low-sodium chicken stock or water
- 1/2 tsp white pepper
- 1/2 tsp salt, or to taste
- Sliced green onion or cilantro, for serving
Method
-
Blanch the ribs: put the ribs in a pot, cover with cold water, and bring to a boil. Simmer for 3 minutes, skimming the foam. Drain, rinse under warm water, and pat dry. This gives the finished sauce a cleaner flavour.
-
Prepare the pressure cooker: select sauté or brown mode and heat the oil. Add the ginger, garlic, green onion, star anise, and cinnamon. Cook for 30 to 60 seconds, just until fragrant.
-
Brown the ribs in batches: add the ribs without crowding the pot and brown the edges for 2 to 3 minutes per side. Work in batches if needed so they sear instead of steaming.
-
Deglaze and season: return all the ribs to the pot. Add the Shaoxing wine and scrape up any browned bits. Stir in the light soy sauce, dark soy sauce, sugar, stock, and white pepper.
-
Pressure-cook the ribs: lock the lid and set the valve to sealing. Cook at high pressure for 22 minutes. When the timer ends, allow a natural release for 10 minutes, then carefully release any remaining pressure according to your cooker instructions.
-
Add the potatoes: open the lid only after the pressure indicator has dropped. Nestle the potato chunks into the sauce around the ribs. Lock the lid again and cook at high pressure for 4 minutes, followed by a quick release.
-
Reduce the sauce: use sauté mode with the lid off and simmer for 5 to 8 minutes, turning the ribs and potatoes gently, until the sauce is glossy and coats a spoon. Taste and add salt if needed.
-
Serve: remove the cinnamon and star anise, scatter over green onion or cilantro, and serve hot with rice.
Tips & Swaps
- Pressure-cooker safety: never fill beyond the cooker’s maximum-fill line, and make sure the cooker has at least the minimum liquid required by its manual. Keep the steam release pointed away from hands and face, do not lean over the valve, and never force the lid open. Wait until the pressure indicator has fully dropped before opening, and follow your model’s instructions for sealing and release.
- Cut the potatoes into large chunks so they hold their shape during the second pressure cycle. Waxy or yellow potatoes work better than very floury potatoes.
- If the ribs are not tender after the first cycle, reseal and cook for another 5 minutes at high pressure before adding the potatoes.
- For a less rich dish, chill the braise and lift off the solidified fat before reheating.
