Ingredients with Measurements:
- 1 lb pork ribs
- 1 cup suan cai (Chinese pickled cabbage)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 cup water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Pressure cooker or slow cooker (optional)
Step-by-step instructions:
1. Rinse the pork ribs and pat them dry with paper towels. Cut them into bite-sized pieces and season with salt and pepper.
2. Heat the vegetable oil in a wok or a large pot over medium-high heat. Add the pork ribs and stir-fry until browned on all sides.
3. Add the ginger and garlic and stir-fry for another minute.
4. Add the suan cai, soy sauce, Shaoxing wine, sugar, and water. Stir to combine.
5. If using a pressure cooker, cook on high pressure for 20 minutes. If using a slow cooker, cook on low for 6-8 hours.
6. Once the pork ribs are cooked, taste and adjust seasoning as needed.
7. Serve hot with rice or noodles.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes (pressure cooker) or 6-8 hours (slow cooker)
Temperature:
Pressure cooker: High pressure
Slow cooker: Low heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Pork ribs can be substituted with beef or chicken.
- Suan cai can be substituted with other types of pickled vegetables.
Variations:
- Add chili peppers for a spicy kick.
- Use different types of meat or seafood.
- Add other vegetables such as carrots or mushrooms.
Tips and tricks:
- If using a pressure cooker, make sure to release the pressure before opening the lid.
- If using a slow cooker, make sure to add enough liquid to prevent the meat from drying out.
- Adjust the amount of sugar and soy sauce to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or noodles.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or cucumber salad.
Troubleshooting advice:
- If the pork ribs are tough, cook them for a longer time.
- If the dish is too salty, add more water or sugar to balance the flavors.
Food safety advice:
Make sure to cook the pork ribs to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Suan cai is a traditional Chinese pickled vegetable that has been used for centuries in Chinese cuisine.
Flavor profiles:
Suan cai has a tangy and slightly sour flavor that pairs well with the savory pork ribs.
Serving suggestions:
Serve hot with rice or noodles.
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Region: Chinese