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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 38 minutes
Servings: 2 people
Course: Soup
Cuisine: Chinese
Ingredients Equipment Notes

Ingredients
  

  • 500 g Ribs
  • 300 g small leaves mustard green
  • 10 g ginger
  • 6 g salt
  • 15 g lard

Equipment

  • 1 casserole

Notes

  1. Rinse the pork ribs and mustard greens thoroughly. Rub the ribs with a little salt.
  2. Pour enough water into a casserole dish to completely cover the pork ribs and mustard greens.
  3. 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.
  4. Add salt and lard. Cover the pot and simmer for 1.5 hours.