BRAISED & MALA
Pork Rib Mustard Green Noodles
Tender pork ribs and mustard greens in a savory pork stock over noodles—a homestyle Chinese bowl.
Use pork bone broth as foundational broth. Pork ribs and gai choy (mustard greens) simmer in that stock for a hearty noodle soup without starting bones from cold water.
Ingredients
- 2.5–3 L pork bone broth
- 800 g–1 kg pork ribs, cut
- Mustard greens (gai choy), garlic, ginger
- Wheat or rice noodles
- Light soy, salt, white pepper
- optionalPreserved mustard tuber (ya cai)
Method
- Blanch ribs briefly; add to warm pork bone broth with ginger and garlic.
- Simmer 1–1.5 hours until ribs are tender.
- Add mustard greens; cook until just tender.
- Season; cook noodles; serve ribs, greens, broth, and noodles together.