Three Cups Pork Rib
Three Cups Pork Rib, also known as "San Bei Pai Gu" in Chinese, is a popular Taiwanese dish that features pork ribs cooked with a delicious combination of soy sauce, rice wine, sesame oil, garlic, ginger, and basil leaves. The name "Three Cups" refers to the traditional equal parts of soy sauce, rice wine, and sesame oil used in the recipe. It has a rich and savory flavor with a hint of sweetness and a wonderful aroma. It's a comforting and flavorful dish that is perfect served with steamed rice.
Ingredients
- 2 lbs pork ribs cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/2 cup rice wine
- 1/2 cup sesame oil
- 1/4 cup sugar
- 6 cloves garlic minced
- 1 inch ginger sliced
- 1 cup fresh basil leaves
- 2 tablespoons vegetable oil
- 1/2 cup water
- Salt and pepper to taste
Instructions
- In a bowl, combine soy sauce, rice wine, sesame oil, and sugar. Mix well until the sugar is dissolved.
- Heat the vegetable oil in a large pan over medium heat. Add the garlic and ginger, and sauté until fragrant.
- Add the pork ribs to the pan and brown on all sides.
- Pour the soy sauce mixture over the pork ribs and stir to coat evenly.
- Add the water to the pan and bring to a simmer. Cover and cook for about 30-40 minutes, or until the pork ribs are tender.
- Uncover the pan and let the sauce reduce until it thickens.
- Add the fresh basil leaves and stir to combine. Cook for another 2-3 minutes.
- Season with salt and pepper to taste.
- Serve the Three Cups Pork Rib hot with steamed rice.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 796kcal (40%)Carbohydrates: 18g (6%)Protein: 28g (56%)Fat: 65g (100%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 18gMonounsaturated Fat: 24gTrans Fat: 0.4gCholesterol: 127mg (42%)Sodium: 1752mg (76%)Potassium: 496mg (14%)Fiber: 0.5g (2%)Sugar: 13g (14%)Vitamin A: 317IU (6%)Vitamin C: 3mg (4%)Calcium: 51mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
