CHINESE PORK RIBS
Enjoy these succulent braised ribs served with Daikon and Goji Berries, which complete this dish to a high degree of perfection.
Creating a wonderful dinner is like a voyage of discovery for me, as I learn about new flavors, textures, and combinations in the kitchen.
As in the case of this mouthwatering dish of braised pork ribs in Chinese broth with daikon and dried oysters, the discovery can appear disguised and occur by chance.
I came up with this pork ribs dish on the spur of the moment, not with any sort of plan in mind. This is a tried-and-true recipe from the Orient. This method of cooking keeps the pork ribs’ original flavor while bringing out the sweetness of daikon and the saline flavour of dried oysters through low-heat cooking.
The wolfberries added a delicious richness to the dish’s balance and flavor…
Even though this recipe for Chinese pork ribs isn’t restaurant-quality, it tastes so good and is so easy to make that I urge you to give it a shot.
Each serving of this recipe contains 142 calories.
- 200 g of pork ribs
- 1 medium-sized daikon/turnip
- 6-8 dried oysters
- 1 tablespoon of wolfberries/goji berries
- Chinese rice wine
- 1/2 cup of water
- 1/2 tablespoon of oil
- 6 cloves of peeled shallots
- soy sauce
- Oil should be added to a hot wok or clay pot.
- Add the dried oysters and daikon once the shallots have become slightly aromatic.
- Add the pork ribs to the rice wine, soy sauce, and water mixture. Cover the pot with a lid and lower the heat between medium and low.
- About 20-30 minutes of simmering time, or when the liquid has reduced and thickened slightly. Serve hot with salt and sugar to taste.