Recently, I bought a pumpkin [about 1.3kg] to cook this dish and a dessert/drink [Pumpkin Barley Drink - tomorrow's post]. Both turned out lovely. I cut the pumpkin into half to get the pumpkin bowl and the other half was steamed and mashed into puree to cook the dessert.
The pork ribs are tasty, aromatic, savoury and not spicy eventhough red chilli is added. Overall taste blends well with the sweet pumpkin flesh. Nice dish to serve with rice. I served this dish with Tea Leaf Rice.
It is best to cook the pork ribs until soft before transferring to the pumpkin bowl so that the flavours are well absorbed by the pork ribs when the pumpkin is steamed.
Recipe adapted from the book Festive Temptations
½ pumpkin [about 400-500 gm] – seeds removed
300 gm pork ribs – cut bite size pieces
1 tbsp each of chopped ginger, garlic and fermented black beans
1 red chilli – chopped [I add some chopped dried red chillies]
1 tbsp oil
1 tbsp fermented soy bean paste [taucheong]
1 tbsp each of cooking wine and light soy sauce
1 tsp each of sesame soil and sugar
¼ tsp pepper
- Heat oil in a non-stick pan, sauté chopped ingredients until aromatic.
- Add pork ribs and stir fry until well mixed with the ingredients.
- Add seasoning, stir fry to mix then add water.
- Bring to boil, then cover to simmer for 40 minutes or until pork ribs are tender.
- Thicken sauce with some cornstarch water.
- Transfer pork ribs and sauce mixture into pumpkin bowl.
- Steam over medium heat for 45 minutes or until pumpkin is cooked.
- Garnish with spring onions and chopped red chillies. Serve immediately with rice.