Braised Pork Ribs with Sour Plum and Preserved Vegetables

Preparation info
  • Serves


    • Difficulty


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.