Prep 10 mins
Cook 30 mins
Simple recipe that's great during cold/rainy days. Pork ribs are simmered in salty, tangy broth till tender and best served with steamed rice.
- 680.38 g pork spareribs
- 2 (453.59 g) package Chinese mustard pickle (soft pack)
- 10-12 garlic cloves
- 2-3 fresh chili peppers
- 29.58-44.37 ml soy sauce
- 44.37-59.16 ml Chinese wine
- 4.92-9.85 ml sugar
- 29.58 ml vegetable oil
- 1182.95 ml hot water
- Trim fat and cut spareribs into individual pieces suitable for stir-frying. Blanch spareribs with 2.5 cups of hot water to rinse away fat and blood.
- Drain ribs, and season ribs with the soy sauce, cooking wine, chilli. Mix well.
- Drain preserved vegetables and chop into 1" pieces, crush garlic and halve if necessary, slice and dice chillies.
- Set aside the remaining 2.5 cups of hot water to be added into the wok during simmering.
- Heat 2 tbs oil in a wok or saucepan on medium flame/heat. Fry garlic in oil till fragrant, then add spareribs and seasoning into wok, reducing heat if necessary to prevent splatter.
- Continue stir frying for about a minute, spareribs should be about half-cooked, then add the preserved vegetables, and continue stir-frying, till fragrant, roughly another half a minute.
- Add the 2.5 cups of hot water to the wok, leave it to simmer for about 20 minutes on low-med heat, and you're done!
- You can add more soy sauce/sugar/water to taste at this point, adding more seasoning and water can turn this dish into more of a soupy nature as well, great during winter!
- Serve with steamed rice.
The ribs came out very tender with sourly taste. Very delicious, tasty and easy to make. Thanks Makantime!