Ying's ideas of easy Chinese home-cooking

Braised Pork Ribs with Preserved Plums and Cauliflower


It’s getting colder these days and I would start making pot dish. I have some preserved plums and would braise pork ribs with them. The sweetness and sourness of the plums would reduce the fatness of the pork. I would serve the braised ribs with iron braiser and layer cauliflower at the bottom. Cauliflower would absorb the lovely sauce and would be so tasty!

Serve 2

Ingredients –

Pork ribs, 500g;
Cauliflower, 600g, cleaned, tear into big chunks;
Preserved plums, 8;
Garlic, 4 cloves
Ginger, about 5g;
Dry red chili, 6;
Bay leave, 2;

Chinese pepper 1tsp;
Star anise, 1;
Cassia bark, 1;
Nutmeg, 1;
Light soy sauce, 4tbsp;
Dark soy sauce, 2tbsp;
Shaoxing rice wine, 2tbsp.

How to do –
1. Blanch the pork ribs in boiling water, drain, and set aside;
2. I used a cast iron casserole. Add in 2tbsp of oil, all spices and the ginger, and fry in medium heat till fragrant;
3. Add in the pork ribs and keep frying till they turn golden brown;

4. Add in light soy sauce, dark soy sauce, and Shaoxing rice wine and keep frying till the ribs coated with the sauce;
5. Add in the preserved plums and water till the ribs are just covered. The casserole would keep the dish moist so no need to add too much water;
6. Lid on, bring to boil and simmer for half an hour in low heat;

7. Use a braiser, add some oil and garlic, place the cauliflower chunks in, and pour the stewed ribs on top;
8. Lid on, bring to boil and gently stir fry in medium high heat till cauliflower coated with the sauce. Have a taste and season with a pinch of salt;
9. Serve with the pot.

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