Pomelo Peel Braised Pork Ribs

Why people make this dish

Pomelos have wonderfully sweet flesh and a thick rind that most people discard — but the peel is actually the most therapeutically interesting part of the fruit. The approach here is to use the whole pomelo: the flesh eaten fresh, and the peel — scraped of its bitter yellow outer layer and soaked for two days — becoming the star of this braised dish. Pomelo as a whole fruit is traditionally considered good for the stomach and intestines; its peel, in particular, has a stronger qi-moving quality that makes it especially useful for anyone who feels bloated, sluggish after meals, or has low appetite. The fermented black beans and ginger add warmth and depth, making this a satisfying savory dish that doubles as gentle digestive support.