Beer Pork Ribs with Pepper

Name: Beer Pork Ribs with Pepper
Total time: 1 h 25 min
Yield: 7 servings
Cuisine: chinese
Ingredients: 900 g Pork Ribs; 50 g Ginger; 1 tbsp White Pepper; 0.5 tbsp Black Pepper; 10 leaves Curry Leaves; 100 g Red Onion; 4 cloves Garlic; 2 tbsp Cooking Oil; 1 tbsp Oyster Sauce; 1 tbsp Dark Soy Sauce; 320 ml Carlsberg Danish Pilsner; 800 ml Water; 1 tsp Salt; 1 tbsp Light Soy Sauce; 2 tbsp Cornstarch; 4 tbsp Water (for starch slurry); 1 head Lettuce

A flavorful Chinese New Year dish featuring tender pork ribs braised in beer with a rich pepper and spice blend. The Carlsberg Danish Pilsner adds a unique depth and tenderness to the meat, making it a perfect festive meal.

1h 25m 7 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

328

Calories

17g

Protein

Carbs

24g

Fat

Scale recipe

7 servings

Original recipe

Ingredients17 items

Produce

🫚Ginger50 g

🌿Curry Leaves10 leaves

🧅Red Onion100 g

🧄Garlic4 cloves

🥬Lettuce1 head

Meat

🍖Pork Ribs900 g

Pantry

🌻Cooking Oil2 tbsp

🦪Oyster Sauce1 tbsp

醬Dark Soy Sauce1 tbsp

💧Water800 ml

🍶Light Soy Sauce1 tbsp

🍚Cornstarch2 tbsp

💧Water (for starch slurry)4 tbsp

Spices

⚪White Pepper1 tbsp

⚫Black Pepper½ tbsp

🧂Salt1 tsp

Beverages

🍺Carlsberg Danish Pilsner320 ml

Instructions

1
Cut the pork ribs into approximately 8 cm long pieces.
2
Smash the ginger with the side of a knife.
3
Place the pork ribs and smashed ginger into a wok with cold water. Bring to a boil over high heat.
0:05 timer
4
Once boiling, skim off any foam that rises to the surface.
5
Reduce the heat to medium-low and simmer for 15 minutes. This helps to tenderize the ribs and remove impurities.
15:00 timer
6
While the ribs are simmering, prepare the spice blend. Add white pepper and black pepper to a mortar and pestle. Pound until the peppercorns are cracked but not too fine.
7
Transfer the pounded pepper to a small bowl and set aside.
8
Remove the curry leaves from their stems.
9
Cut the red onion into large wedges.
10
Peel the garlic cloves.
11
After 15 minutes, remove the ginger from the pot and discard it. Then, remove the blanched pork ribs and rinse them under clear water to remove any remaining impurities.
12
Heat cooking oil in a clean wok over medium-high heat.
13
Add the red onion and garlic to the hot oil and stir-fry until fragrant.
14
Add the pounded pepper and curry leaves to the wok and continue to stir-fry until aromatic.
15
Stir in the oyster sauce and dark soy sauce, mixing well with the aromatics.
16
Add the blanched pork ribs to the wok and stir-fry until they are well coated and slightly browned.
17
Pour in the Carlsberg Danish Pilsner and water. Add salt.
18
Bring the mixture to a boil over high heat.
19
Transfer the contents of the wok to a deep braising pot. Cover and simmer on low heat for 40 minutes.
40:00 timer
20
After 40 minutes, remove the lid and increase the heat to high. Continue to simmer for 8-10 minutes to reduce and thicken the sauce.
9:00 timer
21
Taste the sauce. If desired, add light soy sauce for extra umami.
22
If a thicker sauce is preferred, mix cornstarch with water to create a slurry and slowly stir it into the simmering sauce until the desired consistency is reached.
23
Arrange the lettuce on a serving plate. Transfer the braised pork ribs onto the plate and spoon the rich sauce over them.

Free, no card required.

Cuisinechinese