Name: Soy-Braised Pork Country Ribs with Carrots and Turnips
Cook time: 1 hour
Total time: 2 hours
Yield: Makes 4 to 6 servings
Ingredients: 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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Soy-Braised Pork Country Ribs with Carrots and TurnipsNigel Cox

This terrific dish is made in one large deep skillet. A sweet-spicy broth infuses the meat and the veggies with rich flavor. Ask your butcher to cut the ribs for you.

Recipe notes

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