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…
While this Chinese pork ribs recipe is probably not fine-dining or restaurant-worthy, it tastes so pleasing and homey that I strongly urge you to try it out.
(My Chinese pork ribs pictures really don’t do justice to my recipe. I mean, how can you make pork ribs+daikon+dried oysters+wolfberries any more photogenic?)
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Chinese Pork Ribs with Daikon and Dried Oysters Recipe (白萝卜蚝干焖排骨)
Chinese Braised Pork Ribs with Daikon and Goji Berries.
Ingredients
- 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
- Chinese rice wine
- soy sauce
- 1/2 cup water
- Salt to taste
- Sugar to taste
- 1/2 tablespoon oil
- 6 cloves shallots, peeled
Instructions
-
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.
Recipe 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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Anonymous
I think you did very well with your pictures, the ribs look very tasty.
Rasa Malaysia
Testing.
noobcook
this looks so nice, I think I will try the chicken version :D
Christine
Bee- I like all these things individually but I wouldn’t have thought to put these ingredients together — your dish looks great.
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!
mycookinghut
Well said that cooking is an act of discovery, perhaps art of discovery too!
Lovely dish!
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…
Crunchasarus Rex
I love and miss “hou see” so much..! someone send me some..!! and fatt choy pleaseeeee..! muahhaha!!
Anonymous
Hi, is daikon/radish in hokkien called bang kuang???
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.
Helen
Ooh, that’s interesting! I’ve never tried dried oysters but now I must say I am very, very curious!
Claude-Olivier
It looks amazing…i have just publish a recipe of pad thai, all theses asian dishes are so good! congrat! cheers
daphne
hehe.. this feels like a CNY dish as well. =)
Zen Chef
10 fingers licking good?
hahaha ilove that expression!… You should trademark it like BAM!
It looks like you said my dear!
:-)
Ling
oh pai kuat yumness!
and I lovvvvvveee dried oysters. delicious with traditional soups!
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!
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.
"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
Big Boys Oven
looks so delicious…I go nut when I have daikon!
cocoa
ok.. added to my must try list.. Looks yummy as usual. what other ingredient do you use for test?
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!
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 :)
Anonymous
Braised daikon with pork ribs and dried oysters sounds like a rich yummy dish.