Stewed Pork Ribs with Taucu

An easy to prepare spare ribs dish which is like cos' it can be cooked earlier ahead of mealtime.  The pork ribs are yummylicious after stewing and resting in the flavourful gravy.  The original recipe uses lamb belly.

Verdict - aromatic, tasty and tender pork ribs in appetising sauce.  Great with steaming hot rice.  

Recipe Source - Yum Yum Magazine No. 67

I cooked half of this portion enough for 3.

Ingredients

[serves 4-6]

800 gm meaty pork ribs - cut into pieces

1 tbsp oil

20 gm young ginger - sliced

5 pips garlic - chopped

4 tbsp preserved soy bean paste [taucu] - use less if it's too salty

2 star anise

3 cm piece cinnamon stick

5 dried chillies

Seasoning

1 tbsp oyster sauce

2 tbsp light soy sauce

1/2 tsp dark soy sauce

1 tsp sugar

dash of pepper

 

1. Blanch pork ribs or mutton in boiling water for 5 minutes.  Dish up, drain and rinsed.
2. Heat up oil, saute ginger and garlic until aromatic.  Add in all ingredients and stir fry to mix well and until fragrant.
3. Add in the seasoning, enough water to cover meat and bring to boil.  Lower heat and simmer until meat is tender.
4. Dish up to serve.
   
   
   
   
   
   
   
   
   

   

I'm submitting this post to Cook Your Books Event #14 hosted by

Joyce of Kitchen Flavours

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