Braised Pork Ribs with Heart Mustard Greens

Why people make this dish

Mustard greens are one of those vegetables that get overlooked in the West but are a real workhorse in Chinese cooking. Nourilo admits he used to avoid them as a young man, mistakenly assuming they were cold and unfriendly to the stomach — the opposite is true. Heart mustard greens (the full, round-headed variety) are warm in nature, with a gentle, sweet flavour and much less of the sharp bite of other mustard types. They are in season and abundant, and braised slowly with pan-seared ribs and fragrant garlic, they soak up every bit of flavour in the pan. This is honest, satisfying home food — and one that quietly does your lungs, energy levels, and digestion a favour.

Method

1. Peel and mince the garlic. Wash the mustard greens and cut into bite-sized pieces. Marinate the ribs with light soy sauce and seasoning for at least 10 minutes.
2. Heat oil in a wok or deep pan over medium-high heat. Add the ribs and pan-fry until golden brown on both sides. Remove and set aside.
3. Add the minced garlic to the remaining oil and stir-fry until fragrant. Add the mustard greens and toss to combine.
4. Return the ribs to the pan, add a splash of water and additional seasoning to taste, then cover and braise over medium heat until the ribs are just cooked through and the greens are tender. Serve immediately.

Nourilo’s Tips

Heart mustard greens have especially thick, fleshy stems that hold their shape beautifully during braising and have a pleasant sweetness with almost no bitterness — they are one of the best members of the mustard family for cooking this way. Beyond this recipe, Nourilo loves using the same vegetable to make a quick soup with beef or a fish head braise — both are excellent. One note: those with yin deficiency or a tendency to bloat should keep portions moderate.