An easy to prepare spare ribs dish which I like cos' it can be cooked earlier, way ahead of meal time. The pork ribs are yummy-licious after stewing and resting in the flavourful gravy. The original recipe uses lamb belly.
Verdict - aromatic, tasty and tender pork ribs in appetising sauce. Great with steaming hot rice.
Recipe Source - Yum Yum Magazine No. 67
I cooked half of this portion enough for 3.
800 gm meaty pork ribs - cut into pieces
1 tbsp oil
20 gm young ginger - sliced
5 pips garlic - chopped
4 tbsp preserved soy bean paste [taucu] - use less if it's too salty
2 star anise
3 cm piece cinnamon stick
5 dried chillies
1 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tsp sugar
- Blanch pork ribs or mutton in boiling water for 5 minutes. Dish up, drain and rinsed.
- Heat up oil, saute ginger and garlic until aromatic. Add in all ingredients and stir fry to mix well and until fragrant.
- Add in the seasoning, enough water to cover meat and bring to boil. Lower heat and simmer until meat is tender.
- Dish up to serve.
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