Crispy Zongzi with Braised Pork Ribs
A hearty Chinese comfort dish that transforms leftover rice dumplings into something extraordinary. The zongzi are pan-fried until golden and crispy on the outside, then tossed with tender braised pork ribs in a savory brown sauce. Perfect for using up leftover zongzi from the Dragon Boat Festival.
Story
This creative dish is a wonderful way to repurpose leftover zongzi (sticky rice dumplings) into an entirely new meal. The key is getting that crispy exterior on the zongzi while keeping the inside soft and chewy. The pork ribs add rich, savory depth that pairs beautifully with the mild sweetness of the glutinous rice.
Ingredients
Pork ribs
300g, cut into bite-sized pieces
Zongzi (sticky rice dumplings)
2-3 triangles, cut into 1-inch chunks
Vegetable oil
4 tablespoons, divided
Scallions
3 stalks, white and green parts separated and sliced
Garlic
3 cloves, minced
Fresh ginger
1 inch, sliced
Light soy sauce
2 tablespoons
Dark soy sauce
1 tablespoon
Oyster sauce
1 tablespoon
Rice wine
2 tablespoons
Sugar
1 teaspoon
Water
1/2 cup
Instructions
1
Prep the ingredients
Cut the zongzi into roughly 1-inch cubes. Slice the scallions, keeping the white and green parts separate. Cut the pork ribs into bite-sized pieces. Have all your sauces measured and ready nearby since this dish comes together quickly.
2
Parboil the ribs
Bring a pot of water to a rolling boil. Add the pork ribs and let them cook for 2-3 minutes to remove impurities. Drain thoroughly and set aside. This step ensures clean, tender ribs without any gamey taste.
3
Fry the zongzi until crispy
Heat 3 tablespoons of oil in a wide pan or wok over medium-high heat until the oil shimmers. Add the zongzi pieces in a single layer and fry for 2-3 minutes per side until they're golden brown and develop a crispy crust. Remove and drain on paper towels. Work in batches if needed to avoid crowding.
4
Braise the pork ribs
Add the remaining tablespoon of oil to the wok. Toss in the scallion whites, ginger, and garlic. Stir-fry for 30 seconds until fragrant. Add the parboiled ribs and give them a good stir. Pour in the rice wine and let it sizzle for a moment, then add both soy sauces, oyster sauce, and sugar. Pour in the water, bring to a gentle simmer, and cook covered for 10-12 minutes until the ribs are tender and sauce has reduced slightly.
5
Combine and serve
Add the crispy zongzi to the wok with the ribs. Gently toss everything together so the zongzi pieces soak up the savory sauce. Cook for another 2 minutes, then sprinkle the scallion greens on top. Serve immediately while the zongzi is still slightly crispy on the outside.
