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Braised Pork Ribs with (Hard boiled) Eggs

Adapted from: The Best of Chinese Cooking by Betty Saw
Serves: 6      Prep time: 2min      Cook time: 20min under pressure; 1 hour in regular pot          


  • 2.5 to 3 lb pork ribs (boneless, country style)
  • 12 cloves garlic (sliced or pounded with mortar and pestle)
  • 4 tablespoon sugar
  • 8 hard boiled eggs (shelled)

Sauce Ingredients

  • 4 tbs light soy sauce
  • 4 tbs dark soy sauce
  • 1 tsp salt
  • 1/2 tsp white pepper
  • About 1.5 cup chicken/pork/beef stock/broth (or until broth comes up to 3/4 of pork)


Pressure cooker:

  1. Heat oil in pressure cooker under the Sauté function.
  2. Add garlic and sugar. Cook until sugar turns into a light caramel.
  3. Add combined sauce ingredients except the broth into pressure cooker.
  4. Add in pork and THEN pour broth to make sure it comes up to 3/4 of pork. Make sure the broth amount is at least the minimum required liquid needed for your pressure cooker.
  5. Lock pressure cooker and set to High pressure and a cooking time of 30 minutes.
  6. Meanwhile hard boil the eggs. (I usually pressure steam my eggs till it is ‘hard boiled’)
  7. When 30 minutes is up, Quick-release the pressure to open lid.
  8. Add in the shelled hard boiled eggs and close the lid (no need to lock). Leave for about 5 minutes. Serve and enjoy!
Regular Wok/pot:
  1.  Heat oil in wok and add garlic and sugar. Cook until sugar turns into light caramel.
  2. Add the combined sauce ingredients (yes including the broth, except add another 1/2 cup of broth since the braising process will vaporize some of the broth) and bring to a boil
  3. Add pork and turn heat to low to simmer for 1 hour.
  4. Add shelled hard boiled eggs and leave to simmer for 10 minutes. Serve hot and enjoy!