Preserved Mustard & Pork Ribs

⏱ 60 min 🔥 356 kcal 💪 44 g protein 🍃 2.5 g fiber 🍲 6 servings

Instructions

1 Soak preserved mustard for 30 minutes. Rinse a few times and drain before using.

2 Add cold water to cover the pork ribs, bring to a boil.

3 Wash off the scums.

4 Add mustard, soy sauce, sugar, Shaoxing rice wine, and water. Bring to a boil, cover and let it simmer on medium-low heat for about 40-50 minutes, or until the ribs are tender. Serve with steamed rice.

Tips

1 Shaoxing preserved mustard (mei gan cai): I was so excited to find it in my local Asian store. Growing up in Shaoxing, this dish reminds me of my childhood. This preserved mustard went through lots of processes and developed a deep and unique umami flavor. It is best to cook it with pork.

2 Cuts of pork: Pork belly, pork ribs, or pork butt will all work well in this recipe. I am using the less fatty pork rib back in this recipe.