Pork Ribs Sauerkraut Stew

排骨炖酸菜

Pork Ribs Sauerkraut Stew — a Chinese recipe made with pork spare ribs, ready in about 150 minutes. Step-by-step instructions with photos.

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.
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.
3. Remove ribs. Pour off all but 1 tbsp fat. Add ginger and scallion whites; stir-fry 1.5 min until edges darken slightly.
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.
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)