To me, cooking is an act of discovery–the discovery of combining and pairing ingredients for a remarkably delicious meal. Sometimes, the discovery comes in a disguise and happens by chance, just like this scrumptious dish of Chinese braised pork ribs with daikon and dried oysters (白萝卜蚝干焖排骨).
I developed this pork ribs recipe myself, not intentionally, but rather spontaneously. Sometimes, great things do happen with leftover ingredients in my fridge, in this case, daikon/turnip, pork ribs, dried oysters (previously I used them in my chicken congee/porridge), and dried wolfberries/goji berries.
This is a traditional Chinese recipe. Using low heat to slowly braise and cook the ingredients–preferably with a claypot–this cooking technique retains the natural flavor of the pork ribs while bringing out the sweetness of daikon and the briny taste of dried oysters. And the wolfberries completed the balance and taste of this dish with a tint of fruity sweetness…
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