Braised pork ribs with radish is a comforting dish that brings together tender, flavorful meat and the subtle sweetness of radish. This recipe has roots in traditional Asian cooking where slow braising transforms simple ingredients into a rich and hearty meal. It’s perfect for those cozy nights when we want something satisfying yet easy to prepare.
The combination of pork ribs and radish creates a wonderful balance of textures and flavors. As the ribs slowly cook, they become melt-in-your-mouth tender while the radish absorbs the savory broth, adding a gentle earthiness. This dish is not only delicious but also packed with nutrients, making it a wholesome choice for any dinner table. Let’s dive into making this classic recipe that’s sure to become a family favorite.
Ingredients
To create our Braised Pork Ribs with Radish dish, we carefully select ingredients that enhance the flavors and textures. Below is a detailed list for each component to ensure we achieve the perfect balance in every bite.
For the Braised Pork Ribs
- 2 pounds pork ribs, cut into 2-inch sections
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 2 cups water or low-sodium chicken broth
- 2 tablespoons soy sauce (preferably dark soy sauce for richer color)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar (preferably rock sugar or brown sugar)
For the Radish
- 1 large white daikon radish (about 1 pound), peeled and cut into 1-inch thick chunks
- 1 cup water (for simmering the radish)
- Pinch of salt
Additional Seasonings and Garnishes
- 2 green onions, sliced thinly (for garnish)
- 1 teaspoon toasted sesame oil
- Freshly ground black pepper, to taste
| Ingredient Category | Ingredients |
|---|---|
| Braised Pork Ribs | 2 lbs pork ribs, 1 tbsp vegetable oil, 4 garlic cloves, 1-inch ginger, 2 cups broth, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar |
| Radish | 1 lb daikon radish, 1 cup water, pinch of salt |
| Seasonings & Garnishes | 2 green onions, 1 tsp toasted sesame oil, black pepper |
With these ingredients, we ensure our dish delivers a hearty, nourishing experience steeped in traditional flavors.
Equipment Needed
To craft the perfect braised pork ribs with radish, we need specific equipment that ensures even cooking and enhances flavor absorption. Below is a detailed list of what we require for this recipe.
Essential Cooking Tools
- Large Heavy-Bottomed Pot or Dutch Oven
This is crucial for slow braising. The heavy bottom distributes heat evenly and maintains a consistent simmer to tenderize the pork ribs perfectly.
- Sharp Chef’s Knife
We use this to trim and cut the pork ribs and chop the daikon radish into evenly sized pieces for uniform cooking.
- Cutting Board
A sturdy cutting board gives us a safe surface for prepping ingredients efficiently.
- Measuring Spoons and Cups
Precise measurement of soy sauce, Shaoxing wine, and other seasonings ensures balanced flavors.
- Tongs
Handy for turning the ribs during browning and braising without breaking the meat.
- Ladle
To spoon the braising liquid over ribs periodically, enhancing flavor and moisture.
Optional but Helpful Items
- Skimmer or Slotted Spoon
Useful for removing impurities or excess fat floating on the broth surface.
- Cast Iron Skillet
For searing the ribs before braising, adding a caramelized depth of flavor.
| Equipment | Purpose |
|---|---|
| Large Heavy-Bottomed Pot | Slow, even braising of pork ribs |
| Sharp Chef’s Knife | Cutting pork ribs and slicing radish |
| Cutting Board | Safe ingredient preparation |
| Measuring Spoons & Cups | Accurate seasoning measurement |
| Tongs | Handling ribs during cooking |
| Ladle | Basting ribs with flavorful broth |
| Skimmer/Slotted Spoon | Removing impurities from braising liquid |
| Cast Iron Skillet | Optional rib searing for added flavor |
Prep Work
Before we start braising, thorough preparation is crucial to bring out the best in our Braised Pork Ribs With Radish. Let’s ensure each ingredient is perfectly prepped for a rich and flavorful dish.
Preparing the Pork Ribs
- Rinse 2 pounds of pork ribs under cold water to remove any residue.
- Pat dry with paper towels to ensure even searing.
- Cut the ribs into 2-3 inch sections to promote tender cooking and easy serving.
- Optionally, trim excess fat for a balanced richness.
- Blanch the ribs in boiling water for 3-5 minutes, then drain and rinse. This removes impurities for a cleaner broth.
Preparing the Radish
- Choose a medium-sized daikon radish, about 1 pound.
- Peel off the skin using a vegetable peeler.
- Cut the radish into 1 to 1.5-inch thick chunks; thick pieces hold texture and absorb flavor well.
- Soak the cut radish briefly in cold water to remove any bitterness.
- Drain and set aside.
Preparing the Aromatics and Spices
- Slice 4 cloves of garlic thinly to release their fragrant oils.
- Peel and slice a 1-inch piece of fresh ginger into thin matchsticks.
- Gather key seasonings: 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon sugar.
- Prepare optional spices—star anise or cinnamon stick—for added warmth and depth as desired.
- Measure out 2 cups of water or broth for braising liquid.
| Aromatics & Spices | Quantity | Preparation |
|---|---|---|
| Garlic | 4 cloves | Sliced thin |
| Ginger | 1-inch piece | Sliced into matchsticks |
| Soy Sauce | 2 tablespoons | Measured |
| Shaoxing Wine | 1 tablespoon | Measured |
| Sugar | 1 teaspoon | Measured |
| Water or Broth | 2 cups | Ready for braising |
| Star Anise (optional) | 1-2 pieces | Whole, for flavor |
With our pork ribs, radish, aromatics, and spices ready, we’re set to dive into the flavorful process of braising.
Cooking Instructions
Follow these detailed steps to create perfectly braised pork ribs with radish that are tender, flavorful, and richly aromatic.
Browning the Pork Ribs
- Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the prepared pork ribs in a single layer, avoiding overcrowding to ensure even browning.
- Sear the ribs for about 4-5 minutes on each side until they develop a deep golden-brown crust. This step locks in juices and adds flavor.
- Remove the ribs and set them aside on a plate. Drain excess fat if necessary, leaving about 1 tablespoon in the pot to sauté aromatics.
Braising the Ribs and Radish
- Add the sliced garlic and ginger to the pot. Sauté for 1-2 minutes until fragrant but not browned.
- Return the browned pork ribs to the pot.
- Pour in 1/3 cup Shaoxing wine, 1/4 cup soy sauce, and 2 cups chicken broth.
- Add the peeled and cut daikon radish pieces, along with optional whole star anise for an authentic aromatic touch.
- Sprinkle 1 tablespoon sugar over the ingredients.
- Bring the mixture to a boil, then reduce heat to low.
- Cover the pot with a lid, leaving a small gap for steam to escape.
- Simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking, until the pork ribs are tender and the radish has absorbed the savory flavors.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Pork Ribs | 2 pounds | Main protein, browning base |
| Garlic | 3 cloves sliced | Aromatic flavor |
| Ginger | 1 inch sliced | Adds warmth and depth |
| Shaoxing Wine | 1/3 cup | Enhances richness |
| Soy Sauce | 1/4 cup | Salty umami base |
| Chicken Broth | 2 cups | Braising liquid |
| Daikon Radish | 1 large peeled | Absorbs flavors, texture balance |
| Star Anise (opt) | 1-2 whole | Adds scent and complexity |
| Sugar | 1 tablespoon | Balances savory and sweet notes |
Adjusting Seasoning and Final Simmer
- Taste the broth after braising reaches tenderness.
- Adjust seasoning with additional soy sauce or salt if needed.
- If the broth is too thin, increase heat to medium and simmer uncovered for 10-15 minutes to slightly reduce and thicken.
- Optional: Add a splash of sesame oil or chopped green onions before serving for enhanced aroma and presentation.
- Serve hot with steamed rice or noodles to enjoy the comforting depth of our braised pork ribs with radish.
Serving Suggestions
To fully enjoy our Braised Pork Ribs with Radish, we recommend serving it hot alongside simple, complementary dishes that enhance the rich flavors and tender textures. Here are some thoughtfully crafted serving ideas to elevate your meal experience:
Classic Pairings
- Steamed Jasmine Rice: The fluffy, fragrant rice absorbs the savory braising sauce creating a perfect balance between flavors.
- Soft Noodles: Choose egg noodles or rice noodles and toss them lightly in sesame oil to accompany the rich pork ribs.
Vegetable Side Dishes
- Stir-Fried Bok Choy with Garlic: The crisp and lightly garlicky greens provide a fresh contrast to the hearty ribs.
- Pickled Cucumbers: Their tangy crunch cuts through the richness and refreshes the palate.
Garnishes to Finish
- Sprinkle chopped fresh scallions or cilantro over the dish to add a bright herbal note.
- Add a dash of toasted sesame seeds for aroma and subtle crunch.
Beverage Pairings
Pair this rich and flavorful dish with:
| Beverage Type | Description |
|---|---|
| Jasmine Tea | Light and floral to cleanse the palate |
| Dry Riesling or Sauvignon Blanc | Crisp and slightly acidic to complement the richness |
| Light Lager | Refreshing and mild, balancing the meatiness |
“Pairing the right sides and beverages enhances the cozy and comforting qualities of braised pork ribs with radish, making every bite memorable.”
Serving Temperature and Presentation
Serve the dish piping hot in a shallow bowl to showcase the tender ribs nestled among succulent radish pieces. Ladle extra braising liquid over the top to keep it moist and flavorful. For a family-style meal, present the ribs and radish together in a large rustic platter with rice or noodles on the side, inviting everyone to share.
By pairing our braised pork ribs with radish with these complementary dishes and thoughtful garnishes, we create a well-rounded hearty meal that comforts and satisfies every time.
Make-Ahead and Storage Tips
To fully enjoy our Braised Pork Ribs with Radish, proper make-ahead and storage techniques are essential. These tips help preserve the dish’s rich flavors and tender textures, making it convenient for meal planning and minimizing waste.
Make-Ahead Tips
- Prepare in Advance: We recommend cooking the rib dish a day before serving. The flavors deepen overnight as the pork ribs and radish absorb the savory broth.
- Cool Properly: Let the dish cool to room temperature before storing. This prevents condensation and preserves texture.
- Reheat Gently: Reheat on low heat with a splash of water or broth to maintain moisture. Avoid overheating to keep the pork ribs tender.
Storage Guidelines
Store your Braised Pork Ribs with Radish carefully to maintain quality and safety. Follow these standards:
| Storage Method | Temperature | Duration | Tips |
|---|---|---|---|
| Refrigerator | 34°F to 40°F (1°C-4°C) | 3 to 4 days | Use airtight containers to prevent odors absorption. |
| Freezer | 0°F (-18°C) or below | Up to 3 months | Wrap tightly with plastic wrap and foil or vacuum-seal. |
| Leftovers Reheating | Medium-low heat | N/A | Stir occasionally; add broth or water as needed. |
“Pro Tip: When freezing, portion the dish into meal-sized containers before freezing for easier thawing and reheating.”
Thawing and Serving
- Thaw frozen portions overnight in the refrigerator for even defrosting.
- Reheat slowly on the stove or in a microwave-safe dish to avoid drying out.
- Taste and adjust seasoning after reheating as flavors might mellow.
By applying these make-ahead and storage tips we ensure every bite of our Braised Pork Ribs with Radish stays as flavorful and satisfying as when freshly made.
Conclusion
Braised pork ribs with radish is a timeless dish that brings warmth and comfort to any table. Its rich flavors and tender textures make it a reliable choice for family dinners or special occasions. By following the steps we’ve shared, you can create a meal that’s both satisfying and nourishing.
We encourage you to experiment with the recipe and make it your own, pairing it with your favorite sides and drinks. Once you’ve tried it, this dish is sure to become a staple in your cooking repertoire. Enjoy every bite and the cozy moments it brings.
Frequently Asked Questions
What are braised pork ribs with radish?
Braised pork ribs with radish is a traditional Asian dish featuring tender pork ribs slowly cooked with daikon radish in a savory broth. The radish absorbs the flavors, creating a rich, hearty meal perfect for cozy dinners.
What ingredients do I need for this dish?
Key ingredients include pork ribs, daikon radish, garlic, ginger, soy sauce, Shaoxing wine, sugar, and chicken broth. Quality ingredients ensure the best flavors and textures.
What equipment is essential for making braised pork ribs with radish?
You need a heavy-bottomed pot or Dutch oven for even cooking, a sharp chef’s knife, cutting board, measuring spoons and cups, tongs, and a ladle. Optional tools include a skimmer and cast iron skillet.
How should I prepare the pork ribs before cooking?
Rinse and dry the ribs, then cut into pieces. Blanching them briefly helps remove impurities, ensuring a cleaner, clearer broth.
How do I prepare the daikon radish for braising?
Peel and cut the radish into chunks. Soaking it briefly removes some bitterness, resulting in a sweeter, more tender texture after cooking.
What is the cooking process for braised pork ribs with radish?
Brown the ribs in oil, then add garlic, ginger, Shaoxing wine, soy sauce, broth, and radish. Simmer for 1.5 to 2 hours until the ribs are tender and flavors meld.
How can I enhance the flavor and texture of this dish?
Adjust seasoning with soy sauce or sugar and thicken the broth slightly if desired. Browning ribs before braising locks in more flavor.
What are some good side dishes and garnishes to serve with it?
Pair with steamed jasmine rice or soft noodles. Add stir-fried bok choy or pickled cucumbers as sides. Garnish with fresh scallions, cilantro, or toasted sesame seeds.
Can I make this dish ahead of time?
Yes, cooking it a day before serving lets the flavors deepen. Store in airtight containers in the refrigerator or freezer and reheat gently to keep it moist.
How should I store and reheat leftovers?
Cool the dish completely before refrigerating or freezing. Use airtight containers, and thaw frozen portions overnight in the fridge. Reheat gently on the stove or in the microwave.