Tender pork ribs slowly braised with tangy pickled mustard greens and soft potatoes in a savory, rich sauce. A comforting one-pot dish perfect for family dinners.
This classic Northeastern Chinese dish combines hearty pork ribs with the bright, tangy flavor of pickled mustard greens. The long soaking time ensures tender, clean-tasting ribs, while the slow braising develops deep, complex flavors. Serve hot over steamed rice.
Place the pork ribs in a large bowl and cover with cold water. Soak for 2 hours, changing the water halfway through. This removes excess blood and any impurities. Drain and rinse well.
Heat oil in a large pot over medium-high heat. Add ginger, garlic, and star anise. Stir-fry until fragrant, about 30 seconds. Add the drained ribs and cook until lightly browned on the outside, about 5 minutes.
Pour in the cooking wine and let it sizzle for a moment. Add regular soy sauce and dark soy sauce (for color), stirring to coat the ribs evenly. Pour in the 4 cups of water and bring to a rolling boil.
Reduce heat to low, cover the pot, and simmer gently for 30 minutes. The low heat breaks down the connective tissue in the ribs, making them incredibly tender.
Cut potatoes into bite-sized chunks. Add the pickled mustard greens and potatoes to the pot. Continue cooking, covered, for another 20 minutes until the potatoes are soft and the sauce has thickened slightly. Adjust seasoning with more soy sauce if needed. Serve hot.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
