Chinese Cuisine
Mala Braised Pork Ribs with Potatoes and Onions
Tender pork ribs braised in a rich mala sauce made with Pixian doubanjiang, hot pot seasoning, and aromatic spices. Potatoes absorb the flavorful broth while onions add sweetness and balance to this hearty Sichuan-style dish.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Stir-fry
- Total Time
- 1 hour
- Difficulty
- Easy
- Main Ingredient
- Adequate amount Pork Ribs
About This Recipe
Tender pork ribs braised in a rich mala sauce made with Pixian doubanjiang, hot pot seasoning, and aromatic spices. Potatoes absorb the flavorful broth while onions add sweetness and balance to this hearty Sichuan-style dish.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear spicy and numbing flavor profile without making the method feel complicated.
Ingredients
- Adequate amount Pork Ribs
- Adequate amount Potatoes
- Adequate amount Onion
- Adequate amount Camellia Oil
- Adequate amount Ginger
- Adequate amount Scallions
- Adequate amount Sichuan Peppercorns
- Adequate amount Green Sichuan Peppercorns
- Adequate amount Bay Leaves
- Adequate amount Pixian Doubanjiang
- Adequate amount Hot Pot Base
- Adequate amount Salt
- Adequate amount Light Soy Sauce
- Adequate amount Oyster Sauce
- Adequate amount Dried Red Chilies
- Adequate amount Brown Sugar
- For garnish Chopped Scallions
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Adequate amount Pork Ribs
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Adequate amount Potatoes
This ingredient helps define the flavor, texture, or structure of the dish.
Adequate amount Onion
This ingredient helps define the flavor, texture, or structure of the dish.
Adequate amount Camellia Oil
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Doubanjiang
Fermented chili bean paste that gives Sichuan dishes savory heat and depth.
Sauce
Oyster Sauce
A savory sauce for glossy stir-fries, vegetables, marinades, and meat dishes.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Place the pork ribs in a pot of cold water.
Step 2
Bring to a boil and blanch twice to remove impurities.
Step 3
Remove the ribs and rinse away any foam or residue.
Step 4
Heat oil in a pot. Add ginger, scallions, Sichuan peppercorns, green Sichuan peppercorns, bay leaves, dried red chilies, and brown sugar.
Step 5
Stir-fry briefly until fragrant.
Step 6
Add Pixian doubanjiang and hot pot base.
Step 7
Stir-fry until the oil turns red and aromatic.
Step 8
Add the pork ribs to the pot.
Step 9
Stir well to coat the ribs evenly with the seasoning.
Step 10
Season with salt, light soy sauce, and oyster sauce.
Step 11
Stir-fry for several minutes to combine.
Step 12
Pour in enough water to cover the ribs.
Step 13
Bring to a boil over high heat.
Step 14
Reduce to medium heat and braise for 40 minutes.
Step 15
Peel the potatoes and cut them into large chunks.
Step 16
Cut the onion into large wedges.
Step 17
Add the potato chunks to the pot.
Step 18
Continue braising for 15 minutes, or until the potatoes are tender.
Step 19
Reduce the sauce until thickened to your preferred consistency.
Step 20
Add the onion wedges.
Step 21
Toss briefly until the onions are slightly softened, then turn off the heat.
Step 22
Garnish with chopped scallions before serving.
Step 23
Serve hot.
Cooking Tips
- Blanching the ribs removes impurities and results in a cleaner broth. Stir-frying the doubanjiang and hot pot base until the oil turns red develops a deeper flavor. Add onions at the end of cooking to preserve their sweetness and texture.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
- If noodles or rice are included, it can work as a full meal on its own.
Recipe Card
Tender pork ribs braised in a rich mala sauce made with Pixian doubanjiang, hot pot seasoning, and aromatic spices. Potatoes absorb the flavorful broth while onions add sweetness and balance to this hearty Sichuan-style dish.
Ingredients
- Adequate amount Pork Ribs
- Adequate amount Potatoes
- Adequate amount Onion
- Adequate amount Camellia Oil
- Adequate amount Ginger
- Adequate amount Scallions
- Adequate amount Sichuan Peppercorns
- Adequate amount Green Sichuan Peppercorns
- Adequate amount Bay Leaves
- Adequate amount Pixian Doubanjiang
- Adequate amount Hot Pot Base
- Adequate amount Salt
- Adequate amount Light Soy Sauce
- Adequate amount Oyster Sauce
- Adequate amount Dried Red Chilies
- Adequate amount Brown Sugar
- For garnish Chopped Scallions
Method
- Place the pork ribs in a pot of cold water.
- Bring to a boil and blanch twice to remove impurities.
- Remove the ribs and rinse away any foam or residue.
- Heat oil in a pot. Add ginger, scallions, Sichuan peppercorns, green Sichuan peppercorns, bay leaves, dried red chilies, and brown sugar.
- Stir-fry briefly until fragrant.
- Add Pixian doubanjiang and hot pot base.
- Stir-fry until the oil turns red and aromatic.
- Add the pork ribs to the pot.
- Stir well to coat the ribs evenly with the seasoning.
- Season with salt, light soy sauce, and oyster sauce.
- Stir-fry for several minutes to combine.
- Pour in enough water to cover the ribs.
- Bring to a boil over high heat.
- Reduce to medium heat and braise for 40 minutes.
- Peel the potatoes and cut them into large chunks.
- Cut the onion into large wedges.
- Add the potato chunks to the pot.
- Continue braising for 15 minutes, or until the potatoes are tender.
- Reduce the sauce until thickened to your preferred consistency.
- Add the onion wedges.
- Toss briefly until the onions are slightly softened, then turn off the heat.
- Garnish with chopped scallions before serving.
- Serve hot.
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