Spring vegetables and pork bones are a classic Teochew dish. It combines meat, vegetables, and broth. The simmering time typically lasts over 1.5 hours. The umami flavor of the meat, the spring vegetables, and the bones blend together, seasoned with salt and lard for a delightfully sweet and fragrant taste.
The pork bones further concentrate these three flavors, creating a wonderfully rich texture. The broth, on the other hand, has a refreshing vegetable flavor. It’s hard to describe, so give it a try!Spring vegetables are a type of mustard green. Choose small leaves, not large ones.
Teochew Braised pork ribs with mustard greens
Spring vegetables and pork bones are a classic Teochew dish. It combines meat, vegetables, and broth. The simmering time typically lasts over 1.5 hours. The umami flavor of the meat, the spring vegetables, and the bones blend together, seasoned with salt and lard for a delightfully sweet and fragrant taste. The pork bones further concentrate these three flavors, creating a wonderfully rich texture. The broth, on the other hand, has a refreshing vegetable flavor. It's hard to describe, so give it a try!Spring vegetables are a type of mustard green. Choose small leaves, not large ones.
Ingredients
Equipment
Notes
- Rinse the pork ribs and mustard greens thoroughly. Rub the ribs with a little salt.
- Pour enough water into a casserole dish to completely cover the pork ribs and mustard greens.
- Add the pork ribs and bring to a boil over high heat, then reduce to low. Meanwhile, chop the mustard greens and add them to the pot.
- Add salt and lard. Cover the pot and simmer for 1.5 hours.
English
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