pork ribs with chewy rice cakes

A deeply comforting dish featuring fall-off-the-bone pork ribs and chewy rice cakes, all coated in a fragrant, citrus-kissed sauce rich with spice and umami. Inspired by East Asian flavours, this dish brings together savoury, sweet, and tangy notes in a way that feels both familiar and unique. It’s incredibly satisfying. Perfect for when you want something hearty, flavourful, and just a little bit special.

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ingredients:

serves 4

• 500g chopped pork ribs

• 2 whole scallions, thinly sliced

• 250g rice cakes

• mix of chopped cabbage and chopped carrot (about 100g of each)

• 2 tbsp neutral oil

• 40g of shiitake, chopped

• 1 tbsp sesame oil

sauce

• 4 tbsp of soy sauce

• 1 tbsp of white miso paste

• 2 tbsp rice vinegar

• 1 tbsp oyster sauce

• ½ tsp of cumin

• ½ tsp of 5-spice powder

• 1 orange (keep 2 peels)

• 1 lemon (keep 2 peels)

• 2 tbsp sugar

• 1 piece of ginger

• 2 garlic cloves

• 1 whole aniseed

• 1 bay leaf

• 700 ml of water

instructions:

prepare the rice cakes

• Start by rinsing your rice cakes under cold water, then drain well. If you’re using fresh or frozen rice cakes, you can use them straight away—no soaking needed. For dried rice cakes, soak them according to the package instructions (this can take up to 24 hours), so plan ahead.

get your aromatics ready

• Thinly slice the scallions, setting the green tops aside for garnish later.

• Slice the shiitake mushrooms and ginger into thin pieces, and finely chop the garlic. This aromatic base is where all the flavor begins.

cook the pork ribs

• Bring a pot of water to a boil and cook the pork ribs for 4–5 minutes. This helps remove impurities and keeps the broth clean. Drain and season lightly with salt and pepper.

• Heat oil in a deep pot or skillet, then sear the ribs until beautifully golden on all sides, about 10 minutes. This step builds a deep, rich flavor.

build the sauce

• Lower the heat and add the sugar, letting it melt and lightly caramelize around the ribs.

• Pour in the soy sauce, rice vinegar, and oyster sauce, then add cumin, five-spice powder, citrus peels, ginger, garlic, star anise, and bay leaf. Let everything come to a gentle boil (your kitchen should smell incredible at this point).

• Stir in the miso paste, fresh citrus juice, and water. Bring back to a boil, then reduce to a medium simmer. Cover and let it cook for about 1 hour, stirring occasionally. Add a splash of water if the sauce reduces too quickly.

sauté the vegetables

• While the ribs are simmering, heat sesame oil in a separate pan. Sauté the scallions, shiitakes, cabbage, and carrot until just tender. Set aside.

bring it all together

• After about 1 to 1½ hours, the pork should be tender and deeply infused with flavor. Increase the heat slightly to let the sauce reduce, then remove the star anise and bay leaf.

• Just before the sauce thickens completely, add the sautéed vegetables and rice cakes on top (this helps prevent sticking). Cover and let them steam for a few minutes.

• Finally, give everything a good stir until the sauce turns glossy and evenly coats each piece. The rice cakes should be tender with a pleasant chew.

*For the full experience, pair it with “Protein” by Jeshi and Obongjayar and enjoy the moment.