Dong Po Pork Ribs with Carrots & Radish 东坡排骨焖萝卜
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 300g pork ribs
  • 50g spinach, blanched in boiling water with some 1 tsp of sesame oil and drained
  • 50g carrots, cut into wedges
  • 50g radish, cut into wedges
  • 5 pcs dried shitake mushrooms, soaked in water till softened (reserve the mushroom water)
  • 5-6 slices ginger
  • 3-4 sprigs spring onion, white parts only
  • 1 tsp Szechuan peppercorns, coarsely crushed
  • ½ tsp white peppercorns, coarsely crushed
  • 300ml water
  • Some cooking oil
For the Pork Ribs Marinade:
  • 1 tbsp light soya sauce
  • ½ tsp dark soya sauce
For the Seasoning:
  • 1 tbsp oyster sauce
  • ½ tbsp light soya sauce
  • ½ tbsp shaoxing wine
  • ¼ tsp pepper
  • ½ tsp sesame oil
  • 10g rock sugar
For Thickening:
  • 1 tsp corn flour + 2 tbsp water
  1. Marinate the pork ribs with the marinade and set aside in the fridge for at least 3 hours. Deep fried the pork ribs in some hot cooking oil till golden brown. Alternatively, air fried them at 170 degrees for approx. 10 minutes.
  2. Drain the pork ribs on paper towels.
  3. With 1 tbsp of cooking oil in the pressure cooker, add the sliced ginger, Szechuan peppercorns, white peppercorns and white parts of the spring onion. Saute till aromatic.
  4. Add in the pork ribs,
  5. Add the shitake mushrooms, carrots and radish and the mushroom water together with some water to form around 300ml water together with all the seasoning. Stir to mix well.
  6. Close the pressure cooker lid and pressure cook it for around 30 minutes.
  7. Release the pressure and check if pork ribs are to desired tenderness. If not, you can cook it for awhile longer. Taste and adjust accordingly before adding the thickening solution.
  8. Once the sauce thickens, remove from heat and serve alongside with the blanched spinach.
Recipe by Eat What Tonight at