Pork Ribs Sauerkraut Stew

排骨炖酸菜

Pork Ribs Sauerkraut Stew — Home-styleJilin home cooking.

Ingredients

• pork spare ribs (cut into 5-cm pieces)
• fermented Chinese sour cabbage (suan cai)
• ginger
• scallion
• light soy sauce

Instructions

1. Rinse ribs under cold running water. Soak in cold water 30 min to draw out blood. Drain and pat dry. (Water runs clear, no pink tinge remains)
2. Heat a 5-L cast-iron pot over medium-high. Add ribs in single layer; sear undisturbed 5 min until browned. Flip; sear 4 more min. (Bottom surface is deeply browned, slight crust forms)
3. Remove ribs. Pour off all but 1 tbsp fat. Add ginger and scallion whites; stir-fry 1.5 min until edges darken slightly. (Ginger edges turn light brown, scallion whites soften)
4. Return ribs. Add sour cabbage and 1 L boiling water (just covers). Bring to simmer, then reduce to low. Cover and cook 1.5 hours. (Cabbage softens but holds shape; broth turns cloudy white)
5. Uncover. Skim fat. Add scallion greens. Simmer uncovered 15 min. Taste: adjust only with salt — the sour cabbage provides full acidity. (Broth reduces ~10%, clings to ribs)