Chinese Pork Ribs Stew With Radish (White Lobak)

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Aromatic Rich Slow-Braised Ribs Stew
Ready : hr 30 mins Generic : Braised/Slow Cook Difficulty : Easy
[ Prep : 5 mins † Cooking : 1 hr – 1 hr 30 mins ] Printable Recipe
Radish is an edible root vegetable tat comes in white, red, purple or black color and can be long/cylindrical or round in shape. They are often eaten raw (as Salad in the West), cooked or pickled (as with the Asian). With different varieties around, the type that we Asian are most familiar with – is the Daikon (Japan) variety, also known as White Radish/Carrot. Not everyone likes radish due to its strong greenish smell (almost similar to cooking gas) and at times, taste a little bitter (this is due to not cooking the Radish properly) but – Radish comes with a host of health benefits. For instance, radish actually helps to cleanse our liver and stomach, thus the detoxifying factor.

Among the Chinese, one very popular way of preparing White Radish is by way of boiling/simmering into a pot of aromatic Soup with White Peppercorn, more often or not, pair with some relatively tough cuts of meat such as Beef/Lamb Brisket/Tendon or Hog Maw (Pig Stomach). This is a peppery delicious aromatic Soup and is great for a cold winter nite or in the case of this part of the world, a cold raining nite. Click here for “Pak Lobak Tong (White Radish Soup)” recipe. Another great way to cook Radish is by way of slow-braising in the form of Stew. When Radish is cooked till buttery soft, it becomes very mild tasting and has the tendency to assimilate the flavors it is subjected to. This nature of the Radish is perfect for Chinese Stew as it absorbs all the dense aromatic flavors. As with the Soup mentioned above, the Protein used is often a tougher cuts of meat but the real star of this Stew dish is the Radish (as in most Chinese Radish dishes) – simply because of the Radish’s absorption characteristic. Btw, just for the sake of clarification – Soup and Stew are very much alike in nature. What sets them apart is the amount of liquid that’s used for each. Soups have much more liquid while Stews usually contain much less, thus thicker or denser in nature (almost like Gravy or Sauce). While this is a post of a Stew dish, The VianD has decided to include an additional Noodles dish – a side dish, if U like – created from this warm hearty Stew. So, effectively, this is a “two in one post”..😁. Well, enough of side-tracking – here’s The VianD take on Chinese Ribs Stew With Radish (White Lobak).



 Pork Ribs with excess fat and membrane cut off. Wash thoroughly and chopped to bite size.

 The all important White Radish (medium size).

 One Onion, a Bay Leave, a Cinnamon Stick, one Star Anise, a few Clove,  White Peppercorn, a few Dried Chili, sliced Ginger and smashed Garlic (not in pict.).

 Peel the Radish and cut into slightly bigger than bite size block.

 Sliced the Onion. Potatoes – optional but The VianD like to add these finely chopped Potatoes (after disintegrating from the braising) to create a natural thickness to the stew rather than using some thickening agent like Cornstarch.


 Light Soy,  Dark Soy, Brown Sugar (or Rock Sugar/normal Sugar is fine), Salt, Oyster sauce and a dash of Sesame oil, Shaoxing wine and White pepper. All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!


STEP 1 :

 On medium/low heat, start by sautéing the Cinnamon Stick,  Star Anise, Clove, White Pepper Corn, Dried Chili, sliced Ginger and smashed Garlic till aromatic.

STEP 2 :

 Crank up the heat, add the Ribs. Continue to saute the Ribs till turn kinda Whitish and slightly brown.

STEP 3 :

 Then add the Radish, Potatoes and Onion. Give it a few good stirs and mix well. Add water (amount depend on how much Stew U prefer). Add Dark Soy and Bay Leave.

STEP 4 :

Bring to a bubbling boil for a few minutes. Transfer to Slow Cooker, set to High and braise for abt 1 hr- 1hr 30 mins (depending on ur preference of the softness of both the Ribs and Radish).

STEP 5 :

 Scoop out whatever that was cooked to ur preferred consistency and set aside (leaving them in the pot will eventually over-cooked). Transfer the remainder stew or watever U need to soften further into a Pot or Wok, crank up the heat and reduce the stew vigorously in high heat till U achieved ur preference of amount or consistency of the Stew.

STEP 6 :

 Plate and pour the stew over. Garnish and ur plate of flavorful delicious “Chinese Ribs Stew With Radish” is ready to be served hot.

Chinese Pork Ribs/Radish Stew NoodleS

Aromatic Rich Comforting Noodles Dish

As promised here’s the simple side Noodles dish tat The VainD mentioned above. After the above Stew is done and if U are hungry and wanted some snack before dinner or lunch, this is wat U do for a delicious Noodles dish. Simply scoop out some of the dense Stew and dilute it with a little water (adjust ur preference of flavors by the amount of the dense Stew and water), bring to boil. Then cook some Noodles (The VianD opted for Mee Suar (Hokkien) or Min Seen (Cantonese) – Salted Wheat Flour Noodles). Pour the boiled Soup over the Noodles, scoop some Radishes & Ribs over on top. Done, ur bowl of delicious aromatic rich and comforting Chinese Ribs/Radish Noodles is ready to be served hot. How’s this for a tag line – “One Dish, two ways to savor !!!”. 😄

Copyright © 2014 The VianD · All Rights Reserved

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