Perilla Leaf Pork Ribs

Ingredients

• Pork ribs: 800 g
• Ginger: 20 g, chopped
• Onion: 260 g, cut into chunks
• Perilla (shiso) leaves: 40 g
• Red chili peppers: 40 g, chopped
• Garlic: 30 g, peeled
• Cooking oil: 10 g
• Oyster sauce: 15 g
• Light soy sauce: 20 g
• White pepper: 2 g
• Sha Cha sauce: 35 g
• Chinese white cooking wine: 8 g

Steps

1. Soak the pork ribs in clean water for at least 30 minutes to remove excess blood. Drain well and set aside. Prepare the vegetables: chop the onion, ginger, red chilies, and peel the garlic.

2. Set the Slow Cooker to Sear/ Sauté mode - High. Add cooking oil and preheat for 1 minute. Add the pork ribs and sear until both sides are golden brown, about 10 minutes.

3. Add onion, ginger, garlic, and red chilies. Stir-fry until fragrant, then add oyster sauce, light soy sauce, white pepper, and Sha Cha sauce. Mix well.

4. Set to Sear/ Sauté mode - Low, pour the cooking wine along the edge of the pot, cover with the lid, and let the ribs simmer for 5 minutes.

5. Turn off the slow cooker. Add the perilla leaves and gently toss using the residual heat until softened. Serve immediately.

Tip

For best results, use fresh pork spare ribs or soft rib cuts, which stay tender and juicy when seared and gently simmered in the slow cooker.