Sour Cabbage Ribs

Sour Cabbage Ribs

This savory and aromatic Pork Ribs with Pickled Mustard Greens recipe is a comforting dish bursting with umami flavors. Tender pork ribs are first blanched, then stir-fried with fragrant Sichuan peppercorns and star anise for a bold, spicy depth. Pressure-cooked to perfection, the ribs become melt-in-your-mouth tender before being stewed with tangy pickled mustard greens, scallions, and ginger for a perfect balance of sour and savory notes. The pickled mustard greens add a refreshing crunch and a unique fermented tang that elevates the dish. Quick, easy, and packed with rich flavors, this homestyle recipe is perfect for a hearty meal. Serve it with steamed rice to soak up every last drop of the delicious broth!

10 Minutes
Easy
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork ribs
500g

The aromatics

🧅
pickled mustard greens
150g

The sauce & seasonings

🧂
Sichuan peppercorns
5 pieces
🧂
star anise
2 pieces
🧂
oil
2 tbsp
🧂
scallions
2 stalks
🧂
ginger
30g

Instructions

1. Step 1

Step 1
Blanch the pork ribs in boiling water, then rinse and set aside.

2. Step 2

Step 2
Heat oil in a wok, add Sichuan peppercorns and star anise to fragrance, then add the pork ribs and stir-fry until they change color. Transfer the ribs to a pressure cooker, add water, and cook for about 20 minutes.

3. Step 3

Step 3
Rinse the pickled mustard greens, squeeze out excess water, and cut into strips.

4. Step 4

Step 4
Heat oil in a wok, add scallions and ginger to fragrance, then add the pickled mustard greens and stir-fry until they release water. Add the pork ribs and stew together.

5. Step 5

Step 5
Season with salt to taste, then serve after cooking.

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