Braised Pork Ribs with Sour Cabbage
A classic Northeastern Chinese stew featuring tender pork ribs and tangy pickled cabbage, creating a hearty and appetizing dish perfect with steamed rice.
Ingredients
11 items- pork ribs 500 g
- pickled cabbage 300 g
- ginger 1 piece
- spring onions 2
- star anise 2
- dried chili peppers 2
- cooking wine 1 tablespoon
- light soy sauce 1 tablespoon
- sugar ½ teaspoon
- salt to taste
- cooking oil 2 tablespoons
Nutrition
Steps （8 steps）
Place ribs in cold water with 2 ginger slices and 1 tablespoon cooking wine. Bring to a boil over high heat, skim foam, cook 2 minutes, then drain and rinse with warm water.
Heat 1 tablespoon oil in a pot over medium heat. Add remaining ginger, spring onions, star anise and dried chili; stir-fry about 30 seconds until fragrant.
Add ribs, turn to medium heat and stir-fry until lightly browned and fat renders, about 2 minutes.
Add shredded pickled cabbage, continue stir-frying for 2 minutes to absorb oil and release sour aroma.
Pour in hot water to just cover ribs (about 800 ml). Add light soy sauce and sugar. Bring to a boil then reduce to low heat, cover and simmer for 40 minutes.
Simmer until ribs are tender and pierced easily with chopsticks. Uncover and increase to high heat to reduce sauce, about 5 minutes, until thickened and coats the ribs.
Taste and adjust seasoning with salt if needed (pickled cabbage is already salty).
Transfer to a bowl and garnish with chopped spring onions. Serve.
Tips
Stir-fry the pickled cabbage before stewing to remove raw sourness and enhance flavor. Rinse ribs with warm water after blanching to keep meat tender.
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