Pork Spareribs With Preserved Vegetables

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  pork spareribs
• 2 (8 ounce) packages  Chinese mustard pickle (soft pack)
• 10 -12  garlic cloves
• 2 -3  fresh chili peppers
• 2 -3  tablespoons soy sauce
• 3 -4  tablespoons Chinese wine
• 1 -2  teaspoon sugar
• 2  tablespoons  vegetable oil
• 5  cups hot water

Directions

1. 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.
2. Drain ribs, and season ribs with the soy sauce, cooking wine, chilli. Mix well.
3. Drain preserved vegetables and chop into 1" pieces, crush garlic and halve if necessary, slice and dice chillies.
4. Set aside the remaining 2.5 cups of hot water to be added into the wok during simmering.
5. 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.
6. 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.
7. 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!
8. 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!
9. Serve with steamed rice.