Pork Rib and Bamboo Shoot Soup

March 23, 2025 15 Minutes Advanced

Nutritional Information

650 kcal
Calories
45g
Protein
12g
Carbohydrates
38g
Fat
Recipe Soup
Pork Rib and Bamboo Shoot Soup

This Pork Ribs with Dried Winter Bamboo Shoots recipe is a savory, aromatic delight that brings together tender pork ribs and earthy bamboo shoots in perfect harmony. Specially selected Zhejiang or Fujian-produced roasted bamboo shoots ensure a delicate texture, while succulent pork ribs add richness. The dish is elevated by a blend of ginger, garlic, scallions, and aromatic spices, slow-cooked to meld flavors beautifully. Key steps include soaking the bamboo shoots for optimal tenderness and pressure-cooking the ribs with soy sauces, cooking wine, and a hint of sugar for depth. The result? Fall-off-the-bone ribs infused with umami, while the bamboo shoots soak up the meat’s savory juices. Garnished with fresh scallions, this dish is a comforting, flavorful masterpiece—perfect for a hearty family meal. Try it for an authentic taste of home-style Chinese cuisine!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Choose Zhejiang or Fujian-produced dried winter bamboo shoots, preferably roasted bamboo shoots, which are tenderer. Avoid choosing bamboo shoots that are processed from the root part, as they may be too old and have a coarse texture.
Step 1
2
Step 2
Soak the bamboo shoots in warm water overnight. If time is limited, boil them in water for 5-8 minutes, then let them cool down naturally. Rinse with clean water, cut into segments, and set aside.
Step 2
3
Step 3
Clean and chop the pork ribs, blanch them in boiling water, then rinse with cold water and drain the water. Heat some oil in a pan, sauté the ginger and garlic until fragrant, add the pork ribs, and stir-fry until they are lightly browned.
Step 3
4
Step 4
Put the soaked bamboo shoots and pork ribs into a pressure cooker (or stew pot or clay pot), add water to just cover the ingredients, and add 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of sugar, a pinch of thirteen-spice powder, and 1 teaspoon of garlic.
Step 4
5
Step 5
Cover the lid, bring to a boil over high heat, and start timing when the steam is released. Maintain high pressure for 15 minutes, then reduce the heat to low for 3-4 minutes before turning off the heat.
Step 5
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Step 6
After the steam is released, open the lid, add half a teaspoon of chicken essence and a handful of scallions, and mix well before serving.
Step 6
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Step 7
The pork ribs have absorbed the flavor of the bamboo shoots, while the oil from the meat has been fully absorbed by the bamboo shoots, creating a harmonious and delicious flavor combination.
Step 7

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