Instructions:
1. Braise the ribs: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork ribs and brown them on all sides. Remove the ribs and set aside.
2. Sauté aromatics: Add the minced garlic to the pot and stir-fry for about 30 seconds until fragrant. Add the ground ginger and stir for another 15 seconds.
3. Add liquids and spices: Add the water or broth, soy sauce, oyster sauce (if using), rice wine (if using), brown sugar, five-spice powder, and bay leaves (if using) to the pot. Bring to a simmer.
4. Combine and simmer: Return the browned pork ribs to the pot. Add the potatoes and carrots. Season with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the pork ribs are very tender and the potatoes and carrots are cooked through. Stir occasionally to prevent sticking.
5. Thicken the sauce (optional): If you prefer a thicker sauce, you can remove the casserole from the heat and mix in 1-2 tablespoons of cornstarch mixed with a little cold water. Return to a low simmer and cook until thickened.
6. Serve: Serve the casserole hot, either on its own or with steamed rice.
Tips and variations:
– For a spicier dish, add a few sliced red chilies along with the garlic and ginger.
– You can adjust the amount of brown sugar to control the sweetness of the sauce.
– Feel free to add other vegetables such as turnips or daikon radish.
– If you don’t have Shaoxing rice wine, you can substitute dry sherry or even a little bit of chicken broth.
Enjoy your delicious Pork Ribs, Potato, and Carrot Casserole!
