Braised Pork Ribs with Sour Plum and Preserved Vegetables

Name: Braised Pork Ribs with Sour Plum and Preserved Vegetables
Yield: Serves 4
Cuisine: Chinese
Ingredients: Cooking oil for deep-frying 300 ml (10 fl oz / 1¼ cups); Salt to taste; Pork ribs 5–7 ribs, about 2 kg (4 lb 6 oz); Store-bought bottled pickled vegetables 30 g (1 oz), cut into thin slices; Ground white pepper ½ tsp; Potato 40 g (1½ oz); Preserved Chinese cabbage 30 g (1 oz), cut into thin slices; Gherkins 30 g (1 oz), cut into 2.5-cm (1-in) slices; Seedless sour plums 30 g (1 oz); Basic stock 1 litre (32 fl oz / 4 cups); Chinese cooking wine (Shaoxing) 2 tsp; Sugar to taste; Cucumber 20 g (⅔ oz), finely sliced into strips; Carrot 20 g (⅔ oz), finely sliced into strips; Potato flour 1 Tbsp; Tomato 30 g (1 oz), seeded and diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

Some recipes are so perfect that you don’t really want to mess around by modifying them too much. This dish is one such example; it’s considered as jia chang cai (home-style cooking)—simple, comforting and satisfying. The only change we made was to replace the usual fatty cuts of pork that are used in this dish with spare ribs instead. It’s a gentle, warming dish—perfect for winter.

Ingredients

Asia
China
Main course
Gluten-free
Winter
Beijing

Ingredients

Method