Stewed Pork Ribs with Pickled Mustard Greens

Name: Stewed Pork Ribs with Pickled Mustard Greens
Cuisine: Chinese
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

A home-style dish of tender pork ribs stewed with savory-sour pickled mustard greens.

Jump to Recipe ↓ Stewed Pork Ribs with Pickled Mustard Greens

Dish type: Stew

Cuisine: Chinese

Estimated calories per recipe: 1620

savory
sour
gingery
umami
contains_soy
dairy_free
nut_free

Translated from a real Chinese home-kitchen recipe — never AI-invented.

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!