Hahaha!, this is not an economical dish to prepare all the time because of one ingredient which is rather costly for the portion. That ingredient is fresh burdock roots from Japan. A small 3 inch piece costs seven Ringgit. Together with other ingredients, this dish to serve 3 persons comes up to about eighteen Ringgit. What about the cost of other dishes for a meal?
I was told by the vegetable seller that China burdock is much cheaper but some people did suffer from allergy after eating and that’s the reason he is only selling the so called Japan product. So I learned something from him but I’m not sure if it is true.
Anyway, I am happy to have prepared this dish for my family. The burdock is very nice, soft, tender and sweet. This dish, well braised tastes perfect, tasty and delicious. The ingredients are flavourful just with the 2 seasoning [light soy sauce and rock sugar] and aromatics [bay leaves and star anise]. Awesome and can be prepared earlier ahead of meal time which just need to be reheated before serving.
Recipe adapted from Chinese TV Cook Show with modifications
400 gm pork neck ribs or spareribs – cut bite size pieces
3 inch section of burdock root – cut 1 cm thick rounds
1 white carrot – cut 1 cm thick rounds
1 red carrot – cut 1 cm thick rounds
2-3 bay leaves
2 star anise
1 tbsp rock sugar
1 tbsp oil
3 tbsp light soy sauce
2 tbsp wine
- Heat 1 tbsp oil and rock sugar in a non stick wok until sugar dissolves and golden in colour.
- Add in pork ribs to fry and well coated with the caramel for colour.
- Add in burdock roots, carrots, bay leaves, star anise and seasoning. Bring to boil for 1-2 minutes or until aromatics.
- Transfer ingredients to a saucepan, place meat pieces at the bottom and remaining ingredients on top. Add in enough water to cover ingredients. Bring to boil, then lower heat to simmer until ribs are tender [about 45 minutes] and sauce reduced. Lightly stir the ingredients halfway through cooking.
- Dish up to serve.