Monday, April 18, 2016

Fragrant Braised Pork Ribs

 Braised Pork Ribs

1kg pork ribs, cut into chunks
1 tbsp Chinese cooking wine
1/2 tbsp black pepper
1/2 tbsp fermented soy beans ("tau cheong")
50g "gula melaka" (or brown sugar)
2 tbsp cooking oil

Pounded ingredients:
60g shallots
35g ginger
20g garlic

1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Worcestershire sauce
1/2 tbsp dark soy sauce

about 2 cups water

  • Marinate pork ribs with Chinese cooking wine and black pepper for at least 2 hours.
  • Heat oil in a wok and saute the pounded ingredients until aromatic.  Add in fermented soy beans and "gula melaka" and saute for about a minute.  
  • Add in the pork ribs and fry over medium-high heat until meat is slightly brown. Pour in sauce and stir to combine. Add in water - enough to cover the meat. Bring it to the boil.  Then reduce heat and simmer for about 2 hours or until meat is tender and sauce thickens. (Add more water if needed).
  • Serve hot with rice.


  1. I always buy meaty pork, I think I should try some pork ribs too.

    1. I usually prefer the ribs as I find that they are so versatile and I loved it when the meat just falls of its bone.

  2. Hi Veronica, your meat dishes are always do tempting. Looking at the ingredients/seasonging, I know this one tasted good. Bookmarked.

    1. Thanks Kimmy. I agree that this dish was very appetising. Any leftover you can mixed it into some cooked wantan noodles.

  3. Hi Veronica,

    Thanks for telling me where I can find golden churn butter in Melbourne suburbs. Red feather is pretty good that I can buy them in a gourmet food store in the next 2 suburbs from where I live... So it is ok :)

    Very yummy braised pork ribs... so comfort to eat in the coming chilly weather :D



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