Braised Pork Short Ribs

Soak the pork ribs in cold water for 30 minutes to draw out the blood.

~30 min

Why: Drawing out the blood removes any gamey smell for a clean flavor.

Blanch the ribs in boiling water for 5 minutes, then rinse under cold water.

~5 min

Watch out: Skipping the blanch leaves impurities floating in the sauce, making it murky — don't skip it.

Grate the pear (or apple), some of the onion, garlic, and ginger, then mix with soy sauce and sugar to make the sauce.

~5 min

Cut the radish and carrot into large chunks, and cut the remaining onion into large pieces too.

~5 min

Add the blanched ribs, sauce, and water to a pot and bring to a boil over high heat.

~5 min

Once boiling, reduce to medium-low and simmer 20 minutes.

~20 min

Add the radish and carrot, cover, and simmer 20 more minutes.

~20 min

Watch out: Adding the radish from the start makes it too mushy — add it partway through instead.

Once the sauce has reduced, add the green onion and black pepper and simmer 5 more minutes.

~5 min

Finish with sesame oil and toasted sesame seeds.

~1 min