排骨炆菜頭 Pork Ribs Braised with Radish

Being that the Lunar New Years Celebration is just behind us I should have gotten this recipe out a bit earlier. Considering that it uses one of the auspicious symbols of the New Years, the daikon/white radish. Not to mention this recipe is a Hakka dish that is often associated with the New Years celebration. In fact it is one of the eight traditional dishes of the Hakka celebrations, the so called  四炆四炒 (sì wén sì chǎo), four braised and four stir fried dishes.

So here it is  a bit late, the Hakka recipe for 排骨炆菜頭 (pái gǔ wén cài tóu or in Hakka: pai  gud vun lo ped e) or Pork Ribs Braised with Radish.

It is wonderful and wonderfully simple dish that is easy enough to make whenever you would like and it is really nice in those cold winter nights. Or when you have a banquet to prepare for whatever the case may be.

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排骨炆菜頭

Recipe:

  • 1 & 1/2 lbs. (600 g.) pork ribs (split)
  • 1 lb. (500 g.) daikon/white radish, sliced or cubed
  • 1  carrot (optional), sliced
  • 1 inch knob of ginger, sliced thin
  • 4 c. (800 ml) water
  • 1 T. rice wine
  • 1 t. salt
  • 1 t. ground white pepper
  • 1 T. fresh cilantro leaves, chopped

Method:

  1. split the ribs apart and blanch in boiling water for a couple minutes
  2. Place the blanched ribs, water, rice wine, and ginger in a pot and bring to a boil, cover, lower the heat and simmer the ribs for about 30 minutes. (Skim off any scum and foam that forms.)
  3. Add the the sliced or cubed daikon/white radish and the sliced carrot and simmer for a further 20 minutes, or until the vegetables are tender.
  4. Add the ground white pepper and salt. Gently stir in.
  5. Transfer to a serving bowl and garnish with the chopped cilantro leaves.
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About L P

cook, eat, ride, live
This entry was posted in East Asian, Food, Hakka, Taiwan and tagged , , , , , . Bookmark the permalink.

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