Braised Pork Rib with Pickled Mustard Green
Hello everyone
Today I am going to share "Braised Pork Rib with Pickled Mustard Green"
There are 600 grams fresh pork ribs
I've washed them and drained the water
Pickled mustard green 300 grams
Moderate amount of ginger slices and garlic cloves
We do not know how salty is this pickled mustard green
So taste a bit to test the saltiness of it
I feel it is not too salty
It will be soaked in the water for 5 minutes
Add in a bit of salt to the water
Why salt is used in the soaking
It helps to remove the musty smell
Secondly to make the salty taste quickly fades
The higher concentration of salt inside the pickles
Will quickly flow to the low concentration brine
It has been soaked in the water for 5 minutes
Taste the saltiness if not sure it is suitable
This salty is suitable
Because this pickled mustard green is not very salty
Do not let it taste too salty and do not over-soak
If the tasting results too salty
Soak it for a few more minutes
Spread out the pickled mustard green leaves to wash them thoroughly
This helps to wash away any stuck sand and mud
This core stem of the pickled mustard green is edible
Trim off the old fibers
Cut away any old fibers from the stems
The cutting shape depends on what will be cooked
This time it will be used to braise with pork ribs
I will not cut it too small
Stir-fry the pickled mustard green
without any oil
Add in a few ginger slices
Stir-fry the pickled mustard green to dry
Pour in a bit of oil
Turn off the heat
Add in a bit of sugar to neutralize the salty taste
This treated pickled mustard green
It can be processed for stir-frying dishes
And other cooking
Pan-fry the pork ribs
Flip the pork ribs after one side is in light brown colour
Add in ginger slices
Garlic cloves
Pour in 1 tablespoon of Shaoxing wine after both sides are in light brown colour
1 teaspoon of sugar
Add back the pickled mustard green
Pour in hot water
150 ml
Braise for 30 minutes at low heat
It has braised for 30 minutes
If they are pale in colour
Add in 1 teaspoon dark soy sauce
Taste it
And test the softness
It is suitable
Taste it
It taste suitable
Thicken up the sauce at higher heat
The sauce has thickened
Add in spring onions if any