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Classic Braised Pork Ribs with Pickled Mustard Greens and Glass Noodles
I run a shop that specializes in time-honored ingredients with high energy, blending medicinal and edible qualities. At home, I keep my seasoning simple—just oil, three-roasted bamboo salt, and traditional soy sauce—to let the natural flavors of the dishes shine while adding subtle depth through fermentation. This pork rib and pickled vegetable vermicelli dish uses […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Classic Braised Pork Ribs with Pickled Mustard Greens and Glass Noodles
| Ingredient | Amount |
|---|---|
| fresh pork ribs | 200g |
| naturally fermented pickled mustard greens (no additives) | ½ head |
| glass noodles (sweet potato starch) | ½ packet |
| traditional artisan soy sauce | a dash |
| garlic | 2 cloves |
| lard | a dash |
| ginger | 2-3 slices |
- fresh pork ribs200g
- naturally fermented pickled mustard greens (no additives)½ head
- glass noodles (sweet potato starch)½ packet
- traditional artisan soy saucea dash
- garlic2 cloves
- larda dash
- ginger2-3 slices
Cooking StepsHow to cook Classic Braised Pork Ribs with Pickled Mustard Greens and Glass Noodles step by step
-
Step 1Heat a dry iron wok (no oil). Add chopped pickled mustard greens and stir until heated through, cooking off excess moisture — this brings out more aroma from the greens.
-
Step 2Add some lard to the wok. Add the blanched pork ribs and ginger slices, and lightly stir-fry.
-
Step 3Add the pickled mustard greens to the wok and drizzle in a little traditional artisan soy sauce.
-
Step 4Stir-fry until fragrant with a rich soy aroma.
-
Step 5Add enough purified water, then bring to a boil over high heat.
-
Step 6Add the glass noodles, cover, and simmer over medium-low heat for 5–10 minutes. Check occasionally to make sure the liquid hasn’t dried up and the noodles are cooked through.
-
Step 7Finally, toss in the garlic cloves and stir-fry briefly before serving.
-
Step 8The overall flavor is sour, savory, and aromatic. Since both the pickled greens and soy sauce contribute saltiness, taste before serving and adjust with salt only if needed.
Classic Braised Pork Ribs with Pickled Mustard Greens and Glass Noodles
I run a shop that specializes in time-honored ingredients with high energy, blending medicinal and edible qualities. At home, I keep my seasoning simple—just oil, three-roasted bamboo salt, and traditional soy sauce—to let the natural flavors of the dishes shine while adding subtle depth through fermentation. This pork rib and pickled vegetable vermicelli dish uses […]
Ingredients
- 200g fresh pork ribs
- ½ head naturally fermented pickled mustard greens (no additives)
- ½ packet glass noodles (sweet potato starch)
- a dash traditional artisan soy sauce
- 2 cloves garlic
- a dash lard
- 2-3 slices ginger
Instructions
-
Heat a dry iron wok (no oil). Add chopped pickled mustard greens and stir until heated through, cooking off excess moisture — this brings out more aroma from the greens.
-
Add some lard to the wok. Add the blanched pork ribs and ginger slices, and lightly stir-fry.
-
Add the pickled mustard greens to the wok and drizzle in a little traditional artisan soy sauce.
-
Stir-fry until fragrant with a rich soy aroma.
-
Add enough purified water, then bring to a boil over high heat.
-
Add the glass noodles, cover, and simmer over medium-low heat for 5–10 minutes. Check occasionally to make sure the liquid hasn’t dried up and the noodles are cooked through.
-
Finally, toss in the garlic cloves and stir-fry briefly before serving.
-
The overall flavor is sour, savory, and aromatic. Since both the pickled greens and soy sauce contribute saltiness, taste before serving and adjust with salt only if needed.
