The dish was named "Stewed Pork Rib King" from a chinese cooking program in Hong Kong. I couldn't figure out one of the herbal ingredient that was used in this dish so I modified the recipe.
Here's my tried n tested one which our family loved.
The pork meat is very tender, breaks away from the bone easily. The meat was also very juicy. The sauce was sweet and slightly sour from the vinegar but not too overpowering.
Ingredients
1 rack of Prime pork ribs(about 10 ribs)
1 big bunch of fresh spring onions(about 10 stalks)
1 inch young ginger, sliced thinly
50g rock sugar(crushed into smaller bits)
Marinating sauce
1 clove of garlic, chopped
1 tbsp dark soya sauce
sauce
100ml Black vinegar
50ml light soya sauce
300ml chicken stock
2 pcs star anisee
3 pcs cloves
Method
1. Slice or cut ribs from whole piece. Marinate with dark soya sauce and garlic bits for 10 mins.
2. Heat up the wok with cooking oil and deep fry the ribs over high heat for 3 mins. Drain and set aside.
3. Remove the oil and leave 2 tbsp of cooking oil on the wok.
4. Add ginger to stir fry till fragrant.
5. Then add spring onions, half-cooked ribs, rest of sauce ingredients.
6. Turn up the heat and cook till it boils.
7. Once it starts boiling, cover the wok and lower heat to medium and let it simmer for 1 hour.
8. Open the wok cover, give it a good stir and sprinkle Rock sugar on top.
9.Cover the wok again and let it cook for a further 30 mins.
10. Turn off heat, sauce should be reduced to a thick sticky sauce that sticks to the ribs.
11. Serve immediately.
Modifications I made
1. I cook another set of spring onions on the side and added that on the plate.
2. When the meat was cooked, I dish out on the spring onions.
Here's my tried n tested one which our family loved.
The pork meat is very tender, breaks away from the bone easily. The meat was also very juicy. The sauce was sweet and slightly sour from the vinegar but not too overpowering.
Ingredients
1 rack of Prime pork ribs(about 10 ribs)
1 big bunch of fresh spring onions(about 10 stalks)
1 inch young ginger, sliced thinly
50g rock sugar(crushed into smaller bits)
Marinating sauce
1 clove of garlic, chopped
1 tbsp dark soya sauce
sauce
100ml Black vinegar
50ml light soya sauce
300ml chicken stock
2 pcs star anisee
3 pcs cloves
Method
1. Slice or cut ribs from whole piece. Marinate with dark soya sauce and garlic bits for 10 mins.
2. Heat up the wok with cooking oil and deep fry the ribs over high heat for 3 mins. Drain and set aside.
3. Remove the oil and leave 2 tbsp of cooking oil on the wok.
4. Add ginger to stir fry till fragrant.
5. Then add spring onions, half-cooked ribs, rest of sauce ingredients.
6. Turn up the heat and cook till it boils.
7. Once it starts boiling, cover the wok and lower heat to medium and let it simmer for 1 hour.
8. Open the wok cover, give it a good stir and sprinkle Rock sugar on top.
9.Cover the wok again and let it cook for a further 30 mins.
10. Turn off heat, sauce should be reduced to a thick sticky sauce that sticks to the ribs.
11. Serve immediately.
Modifications I made
1. I cook another set of spring onions on the side and added that on the plate.
2. When the meat was cooked, I dish out on the spring onions.
People Learn from one another, just as iron sharpens iron. Proverbs 27:17 New Internationl Version, Bible
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tasteoftime.blogspot.com
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tasteoftime.blogspot.com