Stewed Pork Ribs with Pickled Mustard Greens
A home-style dish of tender pork ribs stewed with savory-sour pickled mustard greens.
Ingredients
- 500 g pork ribs
- 1 bag (500 g) pickled mustard greens
- 2 1/2 tbsp Shaoxing wine
- 1 1/2 tbsp light soy sauce
- 10 g white sugar
- 8 g salt
- scallions, as needed
- 4 slices ginger
- 1 star anise
- 2 g chicken bouillon
Steps
- 1
Wash the pork ribs. Put them into a pot of cold water, add 1 tablespoon Shaoxing wine, 2 scallion segments, and 2 slices of ginger. Bring to a boil over medium-high heat, skim off the foam, then cook for about 5 more minutes. Remove the ribs and set aside.
- 2
Heat oil in a pan. Add chopped scallion, 2 slices of ginger, and 1 star anise, and bloom in oil until fragrant. (I ran out of ginger at home, so I skipped it.)
- 3
Drain the ribs well, add them to the pan, and stir-fry for a short while.
- 4
Add 1 1/2 tablespoons Shaoxing wine, 1 1/2 tablespoons light soy sauce, and 10 g white sugar. Stir-fry evenly until the ribs are coated and colored. The sugar helps reduce the sourness of the pickled greens.
- 5
Transfer the ribs to a rice cooker. Add enough boiling water to cover the ribs, then use the stew function and cook for 2 hours.
- 6
Wash the pickled mustard greens and squeeze out the excess water.
- 7
Once the ribs are done stewing, heat oil in a pan and add chopped scallion. Stir-fry until fragrant. Add a bit more oil, since the pickled greens absorb oil.
- 8
Add the pickled mustard greens and stir-fry for 5 to 8 minutes.
- 9
Pour the ribs and their broth into the pan and start stewing. Add 8 g salt and 2 g chicken bouillon. Continue to stew for about another 30 minutes. Stew a little longer if you like, so the ribs become especially tender and the pickled greens soak up the flavor.
- 10
Done! Time to serve the pickled greens!
Tips
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