Pork Spareribs with Preserved Vegetables
Savor the rich, umami-packed flavors of Pork Spareribs with Preserved Vegetables, a comforting Chinese classic that combines tender, fall-off-the-bone spareribs with the savory tang of preserved mustard greens (mei cai). This dish is slow-simmered to perfection, infusing the ribs with a deep flavor from a blend of soy sauce, rice wine, and aromatic garlic and ginger. The preserved vegetables add a delightful salty-sweet balance, while the long simmering ensures every bite is melt-in-your-mouth delicious. Perfectly paired with steamed rice to soak up the luscious sauce, this recipe is ideal for a hearty family meal or an indulgent weekend treat. Simple yet sophisticated, this dish highlights traditional Chinese cooking techniques and bold ingredients, making it a must-try for lovers of authentic Asian cuisine.
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Recipe Information
Ingredients
- 1 kg Pork spareribs
- 200 g Preserved mustard greens (mei cai)
- 2 tbsp Cooking oil
- 3 pcs Garlic cloves
- 20 g Ginger
- 2 tbsp Soy sauce
- 2 tbsp Rice wine
- 1 tbsp Dark soy sauce
- 1 tsp Sugar
- 1 tsp Salt
- 500 ml Chicken stock or water
- 2 pcs Spring onions
Instructions
Clean the pork spareribs by rinsing them under cold water. Then, cut them into bite-sized pieces, about 3-4 cm long.
Soak the preserved mustard greens (mei cai) in water for 10 minutes to remove excess salt. Rinse thoroughly, squeeze out excess water, and chop into small pieces.
Peel the garlic cloves and ginger. Mince the garlic and slice the ginger into thin strips.
Heat 2 tablespoons of cooking oil in a large pot or wok over medium heat. Add the garlic and ginger, and stir-fry until fragrant, about 1 minute.
Add the pork spareribs to the pot and stir-fry for about 5-7 minutes until they are browned on all sides.
Stir in the soy sauce, dark soy sauce, rice wine, and sugar. Mix well to evenly coat the ribs with the seasonings.
Add the chopped preserved mustard greens to the pot and stir-fry for 2 minutes to combine the flavors.
Pour in the chicken stock or water, ensuring the ribs are mostly submerged. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 60-75 minutes. Stir occasionally to prevent sticking.
Taste the broth and adjust the seasoning with salt if needed. Continue to simmer uncovered for an additional 10 minutes to allow the sauce to thicken slightly.
Garnish with chopped spring onions before serving. Serve the pork spareribs and preserved vegetables hot with steamed rice.
Nutrition Facts
Calories |
4496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.4 g | 492% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 10240 mg | 445% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 11.9 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
