Braised Pork Ribs with Sour Plum and Preserved Vegetables


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

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.


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


    1. Cut pork ribs into 15-cm (6-in) lengths. Trim out 4-cm (1½-in) lengths of meat from between the bones. Coat ribs with potato flour evenly.
    2. Tie ribs together with kitchen string. Heat oil in a large wok over medium-high heat and deep-fry ribs until light golden brown. Drain and untie ribs, discarding string. Set aside.
    3. Peel potato, then slice thinly. Steam until cooked and tender, then mash until fine. Set aside.
    4. Blanch gherkins, preserved cabbage and pickled vegetables in hot water for 2 minutes. Drain and set aside. Heat a little oil in a wok over medium heat and sauté tomato and blanched vegetables until fragrant. Add stock, pork ribs, sour plums and cooking wine. Season to taste with salt, sugar and pepper. Bring mixture to the boil, then reduce heat and simmer about 15 minutes until pork ribs are fork-tender.
    5. Add potato mash and continue cooking for 3 minutes. Remove from heat and transfer to a serving dish or clay pot.
    6. Blanch carrot and cucumber in hot water for about 2 minutes. Drain and sauté with a little oil and salt. Place in serving dish or clay pot. Serve immediately.