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Chinese Pork Ribs Recipe (白萝卜蚝干焖排骨)


Recipe: Chinese Pork Ribs with Daikon and Dried Oysters (白萝卜蚝干焖排骨)

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)


Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add in the dried oysters and daikon. Do a few quick stirs, follow by the pork ribs, rice wine, soy sauce, and water. Lower the heat to between medium and low, and then cover it up with a lid. Braise for about 20-30 minutes or until the water reduces and thickens. Add salt and sugar to taste and serve hot immediately.

Cook’s Notes:

If you don’t like pork ribs, you can use chicken drumsticks. Just cut the chicken drumsticks into pieces, with bones in.
You can use Japanese sake if you don’t have Chinese rice wine.

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23 COMMENTS... read them below or add one

  1. Christine

    Bee- I like all these things individually but I wouldn’t have thought to put these ingredients together — your dish looks great.

  2. Hazza

    Your site always inspire me to try new stuff! I have never tried daikon before but may just give it a try as this dish looks like it will taste great!

  3. Mandy

    this is new to me. I have never thought of pairing pork ribs with daikon before, except for soup. I have to try this out some day…

  4. Rasa Malaysia

    Anonymous – thanks for your kind words. Some of the ribs dried out before I finished taking the pictures…LOL!

    Noobcook – I am sure the chicken version will turn out very nice…not everyone eats pork, but everyone likes chicken. :)

    Christine – all together, they are fanstastic. Try it out!

    Hazza – I love daikon, it’s very sweet. I love them in soup, in stews, in everything. :)

    Cooking Hut – yeah, I agree. A dear friend of mine said I am an artist…hehehehe. Not too sure about me being an artist, but yes, cooking is certainly an art. Amazing!

    Mandy – I like this better with steamed rice…the “juice” is soooo good with rice. Drool.

    Rex – yes, Chinese New Year is coming, it’s time to stock up some hou see and fatt choy. Hehe.

    Anonymous – it’s called “Chai Tau” in Hokkien. It’s white in color and looks like a bigger carrot, but white.

  5. Claude-Olivier

    It looks amazing…i have just publish a recipe of pad thai, all theses asian dishes are so good! congrat! cheers

  6. Zen Chef

    10 fingers licking good?
    hahaha ilove that expression!… You should trademark it like BAM!
    It looks like you said my dear!

  7. Nic (KHKL)

    it could have been a soup by itself…daikon and dried oysters make a very aromatic and flavourful soup! your version will go very well with rice, no doubt. lovely!

  8. Rasa Malaysia

    Helen – dried oysters are great for soups and stews, I love them.

    Claude – you are correct…Asian dishes are great, I love them. :)

    Daphne – you are right, I just need to throw in some “fat choy” to make it CNY-worthy.

    Zen Chef – good idea…maybe one day I will be famous and everyone will say it. LOL. Or maybe not. ;)

    Ling – yes, I looove dried oysters too, in soup or stews.

    Nic – you are right, it was fantastic with rice!! I love it.

  9. "Joe" who is constantly craving

    this kinda looks like the “stuff” left after drinking up all the soup!..but then again i lick it all clean bcoz the ribs just fall off the bone automatically

  10. Piggy

    looks yummy!

    yeah, i get what you mean.. it’s not easy to take a good picture out of such mono-color dish. But you’ve successfully made the dish looks appetising, great job!

  11. Tsu Lin

    Hi RasaMalaysia,

    I did not have some of the ingredients and made some adjustments :

    1. Streaky pork instead of pork ribs
    2. Carrots instead of turnip
    3. Dried scallops instead of dried oysters
    4. ShaoXing wine instead of rice wine

    of course, they tasted good to me! But thanks to you, I now have an extra recipe to use :)

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