My Chinese style stewed pork ribs with mushrooms is a simple yet flavorful dish that can be put together very quickly with minimum fuss. There are many variations of this dish with the use of different condiments, but I like to keep it simple for faster preparation. The simmering process infuses the condiments into the chunks of pork ribs, making them juicy and succulent in every bite. Like in any Chinese dish, getting the freshest ingredients in a must, and in this case, fresh pork ribs. I tend to buy the more tender part of the ribs, especially the spare ribs and rib tips where cartilage are plenty. I know the latter is a bit troublesome to eat, but I find them soft and perfect for one pot recipes like this. As for mushrooms, I have used the smaller Japanese variety of Bunashimeiji mushrooms. Alternatively, you may like to use the stronger tasting Shitake mushrooms. My favorite Asian Market is HMART where I typically find the freshest ingredients at great prices!
Chinese Style Stewed Pork Ribs with Mushrooms
- 1 lb/500g Pork ribs, chopped into small chunks
- 4 oz/100g Bunashimeiji mushrooms
- 2 tsb Old ginger, julienned
- 1 tsb Garlic, finely chopped
- 2 tsb vegetable cooking oil
- 1 stalk Spring onions, julienned
- 1 fresh red chili, cut into rings
- 2 cups Water
Ingredients to marinate pork ribs:
- 1 tsb Shaoxing wine (Chinese cooking wine)
- 1 tsb Light soy sauce
- 1 tsb Oyster sauce
- 1 tsb Corn flour
- ½ tsb Sesame oil
- ½ Salt
- ½ tsp White pepper powder
- Marinate the pork ribs with the ingredients above. Set aside.
- Heat up the vegetable oil in a hot deep pan.
- Add ginger and stir fry until fragrant, add in garlic then continue to stir fry.
- Add in the marinated pork ribs and stir fry until pork is slightly cooked. Pour water into the pan and stir gently before covering the pan with a lid.
- Reduce the heat when it starts to bubble and boil.
- Continue to simmer in low to medium heat until the gravy is reduced. Stir and check the sauce; add a little more water if you prefer a lighter gravy.
- When the meat becomes tender, add the mushrooms and mix well. Continue to simmer for a few minutes or until the mushrooms are soft.
- Sprinkle a pinch of salt to taste along with spring onions and freshly cut chili.
- Serve on hot steamed rice.