Ingredients: 8-10 pork chops, a tablespoon of Korean grapefruit honey, a little garlic slices/green garlic.

Ingredients for pickled pork ribs: (1) One large Korean pear (if not available, use a canned pear and save the juice), one onion, a dozen garlic, and a piece of ginger.

(2) Two tablespoons of sesame oil, one tablespoon of maltose, half a cup of light soy sauce, three tablespoons of cooking wine, half a cup of water (if using wave sauce, skip the water), and a small spoon of sesame seeds.

Production process

1. Put the ingredients (1) into a juicer and process them into a paste, filter out the impurities and leave only the juice. Add in (2) and mix well to make the meat sauce. Add the ribs to the barbecue sauce, mix well, and place in the refrigerator for 24 hours.

2. Heat two tablespoons of oil, add garlic slices and sauté until fragrant, then remove and set aside. Leave the garlic oil in the pot.

3. Add half a bowl of marinated pork rib juice to the pot, add the pork ribs, bring to a boil over high heat, then turn to low heat, cover and cook for ten minutes (turn over once during this time). Lift the lid and turn to medium-high heat to cook until the soup begins to dry up. Add grapefruit honey and mix well. Use chopsticks to dip the ribs piece by piece into the gradually saccharified soup in the pot to achieve perfect coloring. The pot is done. Serve with crispy garlic slices and green garlic.