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Wednesday, July 30, 2014

Stewed Pork Ribs with Taucu

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.
Ingredients
[serves 4-6]
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
Seasoning
1 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tsp sugar
dash of pepper
 
  1. Blanch pork ribs or mutton in boiling water for 5 minutes.  Dish up, drain and rinsed.
  2. Heat up oil, saute ginger and garlic until aromatic.  Add in all ingredients and stir fry to mix well and until fragrant.
  3. Add in the seasoning, enough water to cover meat and bring to boil.  Lower heat and simmer until meat is tender.
  4. Dish up to serve.
I'm submitting this post to Cook Your Books Event #14 hosted by
Joyce of Kitchen Flavours

16 comments:

Phong Hong said...

Kimmy, I came over straight away hah..hah..I know this dish is delicious. With the dried chillies, does it make the gravy spicy? My partner can't take spicy food but me, I love chillies anytime!

Jeannie Tay said...

Hi Kimmy, your pork ribs certainly looks delicious even though the ingredients are simple, I love this type of dishes very much!

Baby Sumo said...

Taucu and spare ribs is one of my fav ways of cooking ribs. So good with a bowl of white rice.

Luv Sweet and Savory said...

Hi Kimmy, I know this dish is very yummy and flavour. The gravy is shiok ! I made something similar too but without dried chilli. Good to have it with porridge too.

Veronica Ng said...

This is a delicious dish, goes well with plain rice. I live the last picture, the meat look so tender that it's falling off the bones.

Kimmy said...

Hi Phong Hong, not really that spicy. Taste a little peppery.

Kimmy said...

Hi Jeannie, these days I shy away from recipes that uses to many ingredients to prevent wastage of food ingredients. This dish is tasty.

Kimmy said...

Hi Baby Sumo, I believe good quality Taucu makes a difference in the taste.

Kimmy said...

Hi Karen, great idea. Next time I'll serve it with porridge.

Kimmy said...

Hi Veronica, you are right, the meat separates easily from the bones.

kitchen flavours said...

Hi Kimmy,
This certainly looks delicious! Easily two plates of rice!
Thanks for sharing with CYB!

Mel said...

Hi..Kimmy, you are such a good cook. Whenever I cooked pork ribs, they were not as tender as I wanted them to be...can you tell me how long should I cook them normally?? And what techniques that renders a tender meats ?
How about pork belly??

Kimmy said...

Hi Joyce, I had to control myself. My hubby gave me just a bowl of rice, hehehe! cos' I'm supposed to be on low carbo diet especially dinner time.

Kimmy said...

Hi Mel, thanks for your compliment. Marinating pork ribs or pork belly for at least several hours or overnight does help to tenderise the meat. Basically when cooking pork ribs or pork belly, bring to a rolling boil for several minutes then lower heat to simmer for at least 40 minutes to an hour. It will be just tender and QQ too.

Anonymous said...

I added in tau kee.. omg it's so good... thank u for the recipe.

Kimmy said...

Hi Anonymous, thanks for the feedback. Next time, I will try with tau kee because it is one of my favourite food ingredients.

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