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Oriental-Style Braised Pork Ribs
by Giacomo Bocchio
recipe intermediate Peruvian-Chinese Fusion

Oriental-Style Braised Pork Ribs

Tender baby back pork ribs braised in a sweet-savory Oriental marinade made with hoisin, mensi, oyster sauce, star anise, dark beer, and ginger. Finished with a cornstarch-thickened glaze and served with pickled turnip and vegetable chaufa.

25m Prep
45m Cook
1h 10m Total
4 Servings
pork ribs oriental chinese-peruvian fusion chifa braised father's day hoisin sweet-savory pickled turnip baby back ribs agridulce

Ingredients

Garnish
  • 1 tbsp sesame seeds optional
  • 1 tbsp rocoto chili (brunoise) optional
  • 1 bunch cilantro stems and leaves (stems chopped in brunoise, leaves for garnish) optional
Marinade
  • 1 piece ginger (kion) (halved and sliced)
  • 5 cloves garlic cloves (peeled and crushed)
  • 1 unit aji amarillo (deseeded, deveined, roughly chopped)
  • 2 pieces star anise (whole)
  • 1 tsp black pepper (ground)
  • 0.5 tbsp Chinese cinnamon (cassia) (ground)
  • 2 tbsp sugar
  • 2 tbsp mensi (fermented soybean paste)
  • 7 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp mirin (rice wine) (can substitute white wine)
  • 200 ml dark beer
  • 500 ml water (enough to cover ribs)
Pickled Turnip
  • 2 units turnip (nabo) (peeled removing outer ring, sliced into 1-2mm coins)
  • 200 g white vinegar
  • 300 g white sugar
  • 20 g ginger (for pickle) (added after blending)
  • 400 g water (for pickle) (filtered or bottled)
Ribs
  • 1.5 kg baby back pork ribs (brined in 10% brine for 1 hour, cut between bones)
Sauce
  • 2 tbsp cornstarch (dissolved in cold water)

Steps

  1. 1
    Brine the baby back ribs in a 10% brine (100g salt per 1L water) for 1 hour. This seasons the meat evenly and adds 8% weight retention.
    Tip: If you have a food business, the equilibrium brine (24-hour method) gives even more consistent results.
    ~60 min
  2. 2
    Cut the brined ribs between each bone into individual pieces.
    ~5 min
  3. 3
    Prepare the marinade: in a large bowl, combine halved ginger, crushed garlic, chopped aji amarillo, star anise, black pepper, Chinese cinnamon, sugar, mensi, hoisin sauce, oyster sauce, mirin, and dark beer. Mix well with a whisk.
    Tip: Do not add extra salt — the mensi, hoisin, and oyster sauce are already very salty, plus the pork is brined. The hoisin is the soul of this marinade.
    ~10 min
  4. 4
    Place the rib pieces in a heavy cast iron pot. Pour the marinade over them and add enough water to just cover the ribs. Cover with a lid and bring to a boil over high heat.
    Tip: Use the lid only to speed up reaching the boil — covering retains energy and heats faster.
    ~10 min
  5. 5
    Once boiling, remove the lid, reduce heat to a gentle simmer (mijotee/zimmer), and braise uncovered for 35-45 minutes until the meat is very tender and falling off the bone.
    Tip: 35 minutes for some bite, 45 for fall-off-the-bone. Braising uncovered allows evaporation and flavor concentration. This dish can be made a day ahead and reheated.
    ~45 min
  6. 6
    Remove excess fat from the surface. Transfer some braising liquid to a separate smaller pan. Reduce slightly, then thicken with cornstarch dissolved in cold water, adding gradually while whisking in the boiling liquid until nape consistency.
    Tip: Always dissolve cornstarch in cold water before adding to hot liquid. Check consistency on the back of a spoon — the sauce should coat but still flow. Be careful with reduction as it concentrates salt.
    ~10 min
  7. 7
    Transfer the braised ribs into the thickened sauce and coat them evenly. Plate the ribs, spoon extra sauce underneath as a mirror.
    ~5 min
  8. 8
    Garnish with sesame seeds, brunoise of rocoto, chopped cilantro stems, cilantro leaves, and julienned aji amarillo. Serve with pickled turnip and vegetable chaufa.
    Tip: Cilantro stems carry more aroma while leaves carry more flavor — use both for a complete experience.
    ~5 min
  9. 9
    For the pickled turnip: peel turnips removing the outer white ring where strong vegetal flavors concentrate. Slice into 1-2mm coins. Soak in 10% brine for 1 hour until softened.
    Tip: After brining, wash the turnip slices thoroughly like wringing a cloth — they must taste neutral before the pickling liquid goes on.
    ~60 min
  10. 10
    Blend the vinegar, sugar, and water until sugar dissolves. Add the ginger piece after blending. Pour over the washed, brined turnip slices and refrigerate overnight.
    Tip: A few hours is enough but overnight is best. Leftover pickling liquid works great with celery, other vegetables, or even fruits.
    ~5 min

Nutrition (per serving)

620
Calories
38g
Protein
32g
Carbs
36g
Fat
2g
Fiber
Cultural Context
A Father's Day special from Giacomo Bocchio blending Cantonese chifa flavors with Peruvian ingredients. The recipe reflects Peru's deep Chinese culinary heritage, using techniques and sauces from Cantonese cooking adapted with local aji amarillo and cerveza negra. Giacomo credits chef Paty Chong for teaching him Oriental cooking foundations.
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Giacomo Bocchio
TE ENSEÑO A PREPARAR 4 GUARNICIONES NAVIDEÑAS FÁCILES | GIACOMO BOCCHIO
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