Putian-style Pork Ribs
Cabbage Rice

A traditional Fujian one-pot rice combining fragrant lard-fried pork ribs, dried seafood, sweet corn, and crunchy fresh cabbage for a savory summer meal.

Ingredients

• 500 g pork ribs
• 2 cups rice
• 3 stalks green onion
• 1 piece ginger
• 4 pieces dried shiitake mushrooms
• 6 pieces dried scallops
• 2 tbsp dried shrimp
• 1 cup diced carrots
• 1 cup corn kernels
• 1/2 head cabbage
• 2 tbsp lard
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp cooking wine
• 1 tsp chicken bouillon
• 1 tbsp oyster sauce
• 1 tsp salt
• 2 tbsp shallot oil
• 2 tbsp chopped scallions

Instructions

1. 1Stir-fry Pork Ribs in Lard

   

   Heat lard in a hot wok and add the pork ribs. Stir-fry them until the surfaces appear browned and slightly charred to build a rich base flavor.

   Tip: Using lard gives this traditional Fujian one-pot rice a distinctly rich and savory aroma.
2. 2Add Aromatics and Dried Goods

   

   Add green onion, ginger strips, dried shiitake mushrooms, dried scallops, and dried shrimp into the wok with the browned ribs. Stir-fry everything together until fragrant.

   Tip: Soak the dried seafood and mushrooms beforehand so they release maximum umami when stir-fried.
3. 3Mix in Vegetables

   

   Add diced carrots and corn kernels into the wok. Continue to stir-fry and combine them thoroughly with the ribs and aromatic ingredients.

   Tip: Carrots and corn add a touch of natural sweetness and bright color to balance the rich meat.
4. 4Season the Ingredients

   

   Pour light soy sauce and dark soy sauce into the wok over the mixture of pork ribs, vegetables, and mushrooms. Stir well to ensure the ingredients absorb the savory flavors and seasoning evenly.

   Tip: Add the soy sauces evenly around the edges of the wok to help caramelize the flavors against the hot surface.
5. 5Add Pre-soaked Rice

   

   Pour the pre-soaked rice directly into the wok over the stir-fried mixture of ribs, vegetables, and aromatics, preparing it to absorb the flavors.

   Tip: Pre-soaking the rice helps it cook more evenly and absorb the savory seasonings more effectively.
6. 6Season and Stir

   

   Add light soy sauce, dark soy sauce, cooking wine, chicken bouillon, oyster sauce, and salt to the wok. Stir-fry everything together completely before transferring to a rice cooker.

   Tip: Ensure the seasonings are well distributed across the rice and ingredients so every bite is flavorful.
7. 7Transfer to Rice Cooker

   

   Scoop the seasoned rice and ingredient mixture from the wok and transfer it directly into the rice cooker pot. Pour in enough water to reach the level of the rice for proper cooking.

   Tip: Make sure not to add too much water, as the vegetables and soaked rice will release some moisture during cooking.
8. 8Add Scallions and Shallot Oil

   

   Once the rice is fully cooked in the rice cooker, open the lid and add freshly chopped scallions and fragrant shallot oil. Mix everything thoroughly to infuse the rich aroma throughout the rice.

   Tip: Using shallot oil instead of plain cooking oil adds a deep, traditional aroma that elevates the entire dish.
9. 9Fold in the Cabbage

   

   Add the previously stir-fried cabbage right on top of the cooked rice in the rice cooker. Fold the cabbage gently into the rice mixture until well combined, keeping the vegetable crisp and tender.

   Tip: Adding the cabbage at the very end prevents it from becoming overcooked and keeps it crunchy and sweet.

Storage & Reheating

Burn It Off

Frequently Asked Questions