Savory Chili Garlic Pork Bones

If you’re searching for a dish that delivers an explosion of flavor without demanding hours of complex work in the kitchen, you’ve just found your new favorite. This recipe transforms humble pork bones into a culinary masterpiece that is fall-off-the-bone tender, coated in a rich, savory, and moderately spicy sauce. Ready in about an hour, its preparation is surprisingly straightforward, making it an ideal choice for a comforting weeknight meal or an impressive weekend treat. The magic lies in a two-part process: first, pressure cooking the bones to achieve ultimate tenderness, then finishing them in a quick, flavor-packed stir-fried sauce. The result is a deeply satisfying dish with a delightful kick that will have everyone reaching for more.

Here’s everything you’ll need to get started. The ingredient list is simple, and I’ve included some easy-to-find alternatives for those who might not have an Asian market nearby.

For the Pork:

• Pork Bones: About 2 lbs (or 1 kg). Look for meaty bones like neck bones, riblets, or pieces from a pork shoulder.
• Water: For boiling and pressure cooking.

For the Sauce:

• Peanut Oil: 2 tablespoons. You can substitute with any neutral cooking oil like canola, vegetable, or sunflower oil.
• Garlic: 1 whole head, about 8-10 cloves.
• Chopped Chili Paste (Duo Jiao): 3-4 tablespoons, adjust to your spice preference. This is a special salted and fermented chili paste that provides a unique tangy heat. If you can’t find it, a fantastic substitute is Sambal Oelek, which is widely available. You could also use fresh minced red chilies mixed with a pinch of salt.
• Oyster Sauce: 2 tablespoons. This adds a deep, savory, umami flavor. Available in the international aisle of most supermarkets.
• Sugar: 1 tablespoon. Plain white sugar works perfectly to balance the saltiness and heat.
• Water: 1 cup (about 240 ml).

Here’s how to bring it all together. Follow these simple steps for perfectly tender and flavorful pork bones every time.

1. Begin by preparing the pork bones. Place them in a large pot and cover with cold water. Bring the water to a boil over high heat. You’ll see foam or scum rise to the surface. Let it boil for 2-3 minutes, then drain the bones and rinse them thoroughly under running water to remove any impurities. This step is crucial for a clean-tasting final dish.
2. Transfer the cleaned pork bones into your pressure cooker.
3. Add enough fresh water to just cover the bones.
4. Secure the lid and cook on high pressure for about 20 minutes. This will make the meat incredibly tender.
5. Once the time is up, carefully release the pressure according to your cooker’s instructions. Remove the cooked bones from the pot and set them aside to cool slightly.
6. While the bones are cooling, prepare your sauce ingredients. Smash the garlic cloves with the side of your knife and then give them a fine chop.
7. Place a large skillet or wok over medium-high heat and add the oil. Once shimmering, add the chopped garlic and stir-fry for about 30 seconds until it becomes fragrant.
8. Add the chopped chili paste (Duo Jiao or your substitute) to the pan. Stir-fry for another minute to release its aroma and flavor.
9. Stir in the oyster sauce and sugar, mixing them into the paste.
10. Pour in 1 cup of water and stir everything together. Bring the sauce to a vigorous boil.
11. Gently add the pressure-cooked pork bones to the skillet, turning them to coat them completely in the bubbling sauce.
12. Reduce the heat to medium-low, cover the skillet, and let the bones simmer in the sauce for about 5 minutes. This allows the meat to absorb all that wonderful flavor.
13. Uncover and serve immediately. The sauce should have thickened just slightly and will be clinging beautifully to the pork. Your amazing meal is ready!

Making this dish is such a rewarding experience. The aroma that fills your kitchen as the garlic and chili hits the hot pan is absolutely incredible. The final result is a platter of succulent, tender pork that’s coated in a sauce that hits all the right notes: savory from the oyster sauce, a warming heat from the chili, a gentle sweetness from the sugar, and a punch of garlic. It’s the kind of food that’s meant to be eaten with your hands, enjoyed with friends and family. Serve it with a big bowl of steamed rice to soak up every last drop of the delicious sauce and a side of steamed broccoli or bok choy for a complete meal. I truly hope you give this recipe a try. It’s a fantastic introduction to flavor-packed, home-style cooking that proves incredible taste doesn’t have to be complicated. Let me know how it goes in the comments below