Oden-Style Rou Gu Cha

Steps

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1. 1
   Prepare all ingredients. Rinse the spareribs, peel garlic cloves, cut konbu into sections, cube the tofu, and make shallow cuts on the konjac surface to help flavor absorption.
   ▶ ≈1:25
2. 2
   Place spareribs in the shuttle chef pot's inner pot and add enough water to submerge. Season with salt, garlic cloves, black peppercorns, and soy sauce.
   ▶ ≈3:09
3. 3
   Heat the pot with its lid on the stove until boiling. Once hot, the insulation of the shuttle chef pot allows all ingredients to braise together for hours without constant heat.
   ▶ ≈3:33
4. 4
   Cover with the outer insulated lid and let rest. Depending on desired tenderness, let steep for several to 12+ hours. Ingredients gradually become tender and absorb flavors during the insulation resting period.
   ▶ ≈4:19
5. 5
   When ready, open the lid and enjoy. The spareribs should be very tender, and the broth rich and aromatic. Taste the broth, tender pork, tofu, and other ingredients.
   ▶ ≈5:43