Sichuan Red-Braised Ribs and Radish (Hongshao Paigu, 红烧排骨)
Instant Pot, Or Not Tis the season for braises, soups and stews, and that’s as true for Chinese food as it is for Western cuisines. Americans tend to think of Chinese food as all stir-fries, all the time (Just try to find a braise or stew in a Panda Express!). But comfort food in Sichuan—especially in the winter, but even in the summer—almost always includes a long-braised meat of some kind, often with vegetables, in the kind of dish we’d call a stew. In fact, a popular type of homey...