Braised Pork Ribs for Vermicelli Lovers

Season the pork ribs with salt and white pepper.

Mix the seasonings into the pork ribs thoroughly and set aside to marinate for 20 minutes.

Soak dried scallops in room-temperature water for 30 minutes until soft. Reserve the soaking liquid and shred the scallops.

Heat oil in a wok on medium heat. Add the shredded scallops and Chinese ham strips, then fry over medium-low heat until fragrant and golden brown.

Add the reserved scallop soaking liquid and some water to the wok. Let it boil for about 5 minutes to infuse the flavors, then remove from heat and set the mixture aside.

In a clean wok, heat some cooking oil over medium heat. Add the marinated pork ribs and pan-fry on all sides until lightly browned, about 3 minutes per side.

Add slices of young ginger, peeled garlic, and rehydrated Chinese mushrooms to the wok with the browned ribs.

Pour in Chinese rice wine, oyster sauce, fish sauce, premium dark soy sauce, sesame oil, and sugar. Stir everything together to ensure the ribs are well-coated.

Add the previously prepared scallop and Chinese ham sauce mixture, then pour in enough water to completely cover the ribs.

Cover the wok and bring the contents to a boil. Once boiling, transfer everything to a pressure cooker and cook for 30 minutes. Allow for a 20-minute natural pressure release afterwards.

Transfer the cooked pork ribs and sauce back into the wok. Turn the heat to medium-high and boil to reduce the sauce by about one-third.

Add the roasted chestnuts to the sauce while it reduces.

Once the sauce has reduced, turn off the heat. Remove the pork ribs, mushrooms, and other solid ingredients from the wok, leaving the sauce behind.

Return the wok with the sauce to medium heat. Once boiling, add the soaked rice vermicelli. Stir gently to coat the noodles and allow them to absorb the sauce.

Add a handful of your favorite leafy greens and cook until they wilt. Cover the wok, turn off the heat, and let it rest for 1-2 minutes.

While the vermicelli rests, reheat the pork ribs mixture over medium heat. Thicken the sauce with a little cornstarch solution to create a glossy finish.

To serve, place the vermicelli and vegetables on a plate, then top with the braised pork ribs, mushrooms, and chestnuts. Drizzle some of the thickened sauce over the top.