Friday, June 1, 2012

Braised Spare-ribs and Bitter Gourd


800g pork ribs
1 medium sized bitter gourd, cut into pieces
knob of ginger (about 3cm), minced
4 cloves  garlic, minced 
2 shallots, minced
2 tbsp fermented soy beans
1/2 tsp fermented black beans
2 birds' eye chillies (optional)
10 g rock sugar / 1/2 tsp sugar
1/4 tsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp cooking wine
1/4 tsp pepper
1 tbsp oil
1/2 tsp sesame oil
1 1/2 cup  water
spring onion & coriander leaves - garnishing
cornstarch + water (for thickening the gravy)

  • Cut the pork ribs in between the bones.  Blanch in boiling water for a minute.  Drain.
  • Heat oil in a saucepan.  Saute ginger, shallots and garlic until fragrant.  Add fermented soy beans and black beans and chillies.  Stir for a minute.
  • Add in pork ribs and stir fry for about 5 minutes.  Then add in wine, dark soy sauce, soy sauce, oyster sauce, sugar and pepper. Stir fry for another minute before adding water.  Bring to the boil.  
  • Lower the heat and let it simmer until ribs are tender.  Add in bitter gourd.  Cook for another 15 minutes.  Thicken gravy with cornstarch. 

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