Ingredients:
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
Sauce:
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.
I always buy meaty pork, I think I should try some pork ribs too.
ReplyDeleteI usually prefer the ribs as I find that they are so versatile and I loved it when the meat just falls of its bone.
DeleteHi Veronica, your meat dishes are always do tempting. Looking at the ingredients/seasonging, I know this one tasted good. Bookmarked.
ReplyDeleteThanks Kimmy. I agree that this dish was very appetising. Any leftover you can mixed it into some cooked wantan noodles.
DeleteHi Veronica,
ReplyDeleteThanks 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
Zoe