Ultra-Affordable Spicy Braised Pork Ribs
Ultra-Affordable Spicy Braised Pork Ribs
Super Simple Spicy Pork Shoulder Ribs, Inspired by Chef Tonio’s Altoran Recipe
This recipe is an adaptation of Chef Tonio’s pork ribs from Altoran, modified to be ultra-affordable and easy to make at home using readily available ingredients. It features tender and chewy pork shoulder that’s free of any gamey odors. Perfect for solo diners, this spicy braised dish is an absolute rice-lover’s dream!
Main Ingredients- Pork shoulder 2 ‘geun’ (approx. 600g / 1.3 lbs), cut into thick cubes
- Large potatoes 2 (or 5 small ones)
- Carrot 1/3 section
- Green parts of scallions, generous amount
- Cheongyang pepper 1 (adjust to your spice preference)
Seasoning Mix- Salt 3 pinches
- Black pepper 4 pinches
- Turmeric powder (or curry powder) 2 pinches
- Gochugaru (Korean chili flakes) 9 Tbsp
- Soy sauce 5 Tbsp
- Minced garlic 3 Tbsp
- Apple juice (or apple cider) 1/2 paper cup (approx. 100ml / 3.4 fl oz)
- Cooking wine (mirin, etc.) 4 Tbsp
- Sesame oil 1 Tbsp
- Water 1/2 cup (approx. 100ml / 3.4 fl oz)
- Salt 3 pinches
- Black pepper 4 pinches
- Turmeric powder (or curry powder) 2 pinches
- Gochugaru (Korean chili flakes) 9 Tbsp
- Soy sauce 5 Tbsp
- Minced garlic 3 Tbsp
- Apple juice (or apple cider) 1/2 paper cup (approx. 100ml / 3.4 fl oz)
- Cooking wine (mirin, etc.) 4 Tbsp
- Sesame oil 1 Tbsp
- Water 1/2 cup (approx. 100ml / 3.4 fl oz)
Cooking Instructions
Step 1
Cut the pork shoulder into thick, cube-like pieces, about 2-3 cm (approx. 1 inch) in size. If there’s a lot of blood, gently pat it dry with paper towels to help remove any gamey odor.
Step 2
In a bowl, combine the cut pork with 3 pinches of salt, 4 pinches of black pepper, 2 pinches of turmeric (or curry powder), and 4 Tbsp of cooking wine. Mix well and let it marinate for about 5 minutes. The turmeric or curry powder not only helps eliminate odors but also adds a wonderful depth of flavor.
Step 3
Heat a small amount of cooking oil in a pan over medium-high heat. Add the marinated pork and sear until the outer surfaces are golden brown. This searing step helps to lock in the juices, ensuring the pork remains moist and tender.
Step 4
Once the pork has browned on all sides, use a kitchen torch (culinary torch) to lightly sear the surface, imparting a smoky aroma. This step is optional but highly recommended for adding a layer of smoky flavor, reminiscent of grilled dishes. (Please use the torch safely!)
Step 5
Prepare a steamer by lining the bottom with the green parts of the scallions. Place the seared pork on top of the scallions. Lightly crush whole garlic cloves with the side of a knife and add them to the steamer. Cover and steam over low heat for about 30 minutes. (Chef Tonio used medicinal herbs, but we’re simplifying it here with common ingredients.)
Step 6
Transfer the steamed pork to a deep pot or Dutch oven. Sauté the pork briefly, then add the potatoes and carrots, which have also been cut into similar-sized cubes. Stir-fry everything together for about 2-3 minutes. This step helps the vegetables absorb the flavors before braising.
Step 7
Now, add all the seasoning mix ingredients (gochugaru, soy sauce, minced garlic, apple juice, and water) to the pot. Stir well to combine. Once the seasoning is evenly distributed, cover the pot and simmer over medium-low heat for approximately 25 minutes. This allows the potatoes and carrots to become tender and the pork to fully absorb the flavors. In the last 5 minutes of cooking, stir in the finely chopped Cheongyang pepper and diagonally sliced scallions to add a fresh, spicy kick.
Step 8
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and stir everything together thoroughly. Cover the pot and let it rest off the heat for a while. For the absolute best flavor, consider making this dish a day in advance and reheating it the next day – the flavors meld beautifully overnight!
Step 9
Serve the braised pork ribs in a serving dish and sprinkle with toasted sesame seeds for a final touch. Enjoy this delicious and comforting dish with a bowl of hot rice!
