Winter Melon and Mushroom Braised Pork Ribs
Tender pork ribs slowly braised with sweet winter melon and earthy mushrooms in a rich, golden broth. A classic Chinese comfort dish that's both nourishing and full of flavor.
Story
This humble home-style dish brings together three simple ingredients that create something truly special. As the ribs simmer gently, they release their savory essence into the cooking liquid. The winter melon softens and turns silky, absorbing all that meaty goodness while adding gentle sweetness. The mushrooms add depth and that satisfying umami quality that makes comfort food so satisfying. Your kitchen will fill with an incredible aroma as this slowly cooks to perfection.
Ingredients
pork ribs
1.5 lbs (700g)
winter melon
2 cups, cubed
seafood mushrooms or shiitake
1 cup
fresh ginger
3 slices
green onions
2 stalks, chopped
Shaoxing cooking wine
2 tablespoons
soy sauce
2 tablespoons
vegetable oil
2 tablespoons
salt
to taste
water
6-8 cups
Instructions
1
Prepare the ribs
Cut the ribs into 2-inch pieces. Rinse thoroughly under cold water until it runs clear, then pat completely dry with paper towels. This step is important for getting a nice sear later.
2
Blanch the ribs
Bring a large pot of water to a rolling boil. Add the cooking wine, then drop in the rib pieces. Let them cook for 3-4 minutes—you'll see foam rising as impurities are released. Drain and rinse under warm water, then set aside.
3
Brown the ribs
Heat oil in a large pot or Dutch oven over medium-high heat. Add the ginger slices and let them sizzle for about 30 seconds until fragrant. Add the blanched ribs and stir-fry for 2-3 minutes until they develop some golden color on the edges.
4
Simmer until tender
Pour in enough water to cover the ribs by about an inch. Add the soy sauce and bring to a gentle boil, then reduce to a low simmer. Partially cover and cook for roughly 45 minutes, stirring occasionally, until the ribs are fork-tender and the broth has developed rich flavor.
5
Add vegetables and finish
Add the winter melon cubes and mushrooms to the pot. Continue simmering for another 15-20 minutes until the winter melon becomes translucent and has soaked up the savory broth. Season with salt to taste. Sprinkle with chopped green onions and serve hot over steamed rice.
