Taking the wok for a run: The EuroCAST wok sears, braises, and roasts the best pork ribs you've ever had
Two pans plus creativity deliver a pork ribs and Napa cabbage dish that’ll make you swoon
I work with my colleagues here at EuroCAST to figure out how to help you do more with less. So when I challenged myself to take our wok/sauté pan bundle to the next level, my very first thought was to prove how shockingly limber our wok is.
So, herewith, how to sear, braise, and roast in a wok the most delicious pork ribs you’ll find anywhere, and serve them with tender, rich Napa cabbage. It sounds simple — and it is. But it is divine.
Braised and Roasted Pork Ribs in a Wok
A wok ain’t just a wok when it’s a roaster, too.
And, come Fall, what’s better to roast than pork?
So this recipe is straight-ahead, awesome pork. No adornment. No sauce. Just pure pork ribs. Which of course demands that you get the best quality ribs you can find.
Look for heritage, organically-fed pork. Ask your butcher for details. And, if you’re making for a special occasion, ask him or her to order you something lovely from one of your local farms. That will make everybody happy, from farmhand to the people who pull up chairs at your table for this recipe.
1 rack of pork ribs, cut into 4 pieces (should be 4 pieces, each with about 4 ribs)
3 tablespoons olive oil
Generous seasoning of
Salt and pepper and garlic powder
Preheat your oven to 325F.
Over the highest heat, sear all sides of the rib pieces, using tongs (or, if you’re like me, your hands, but be careful, eh). Give this step some time because the searing is absolutely worth it. You might need to work in batches to achieve the sear.
Once the ribs have a good umbery hue add 2 cups excellent quality chicken stock.
Remove the wok handle if you’re using the (on special) EuroCAST stir-fry wok, and place uncovered into your preheated oven.
Roast for 90 minutes, turning the pieces every 15 minutes or so to baste the meat with the chicken stock (and all those slowly disassembling pork pieces, yum).
Turn the heat up to 350F for an additional 60 minutes until well-browned and wickedly tender.
Remove from oven. Let cool slightly if needed, and then serve with the herbed rice and seared cabbage. (You make that seared rice, of course, in a EuroCAST sauce pan because it won’t stick and because that’s a clever way to show off without making a fuss.)
I have a love affair with Napa cabbage. I get it organic. I make sure the color is a gorgeous celadon. I want it crisp and slightly bitter.
This dish is the perfect foil to the unctuous, salty goodness of the pork ribs. And the look you create on the plate will be super simple and elegant.
In your Eurocast 10” sauté pan:
Add 5 T olive oil
Add 1/2 half of a Napa cabbage chopped coarsely into bite-sized pieces
Sauté until tender
Add the other half of the cabbage that’s just been split several times lengthwise. varying the cut and adding the other half later create a beautiful look and texture.
Season with kosher salt
Sauté all the the pieces until browned
Add 1 cup water, or 1 cup excellent quality chicken stock
Let the cabbage braise until absolutely tender and the liquid has all but evaporated.
Cover with the wok lid (because the stir-fry wok lid fits our 10” sauté pan — you did check out the bundle, yes?) and remove from the heat. This will give it one last good steam.
Taste and adjust seasoning.